Mini Breakfast Burrito Wraps

Ingredients

• 12large eggs
• 60 ml (1/4 cup)milk
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper
• 15 ml (1 tablespoon)olive oil
• 1 small, finely dicedyellow onion
• 1 small, finely dicedred pepper
• 150 g (1 cup)diced cooked ham
• 150 g (1 1/2 cups)grated Cheddar
• 12, about 15 cm (6 inches) eachsmall flour tortillas
• 15 g (1/4 cup), optionalchopped fresh coriander or spring onions

Instructions

1. 1

   Whisk the eggs

   Crack the 12 eggs into a large bowl and add the milk, salt and black pepper. Whisk until thoroughly combined and lightly frothy, then set aside.

2. 2

   Cook the vegetables

   Set a large non-stick frying pan over medium heat and add the olive oil. When it shimmers, add the diced onion and red pepper; cook for 5–7 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.

3. 3

   Warm the ham

   Add the diced cooked ham to the pan and cook for 2–3 minutes, until heated through and lightly browned.

4. 4

   Scramble the eggs

   Pour the egg mixture into the pan and leave it undisturbed for about 30 seconds. Gently push the eggs from the edges towards the centre with a spatula, repeating until they are just set but still soft and moist.

5. 5

   Fold in cheese

   Take the pan off the heat. Add the grated Cheddar and, if using, the chopped coriander or spring onions, then gently fold until the cheese melts and the mixture is combined.

6. 6

   Cool the filling

   Transfer the filling to a large bowl or baking sheet and spread it out. Leave it to cool for at least 10–15 minutes before assembling the wraps.

7. 7

   Warm the tortillas

   Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds, or warm them individually in a dry frying pan for about 15 seconds per side.

8. 8

   Roll the wraps

   Place a warm tortilla on a clean, flat surface and spoon about 1/3 cup of cooled filling into the centre. Fold in both sides, bring the edge nearest you up and over the filling, tuck it in, then roll the tortilla forward into a snug burrito.

9. 9

   Serve or store

   Serve the mini breakfast burrito wraps while warm, or store them for meal preparation.

What are breakfast burritos?

A breakfast burrito is a tortilla wrapped around a savoury morning filling, often including eggs and other hearty ingredients. It belongs to the broader burrito tradition associated with Mexican cuisine, while breakfast-burrito versions are especially familiar in the American Southwest.

Here, small tortillas make individual wraps filled with scrambled eggs, ham, onion, red pepper and Cheddar. Cooling the filling before rolling helps keep the tortillas in good shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 15g protein, 20g carbs, 12g fat.

The eggs and ham provide much of the protein, while the tortillas contribute most of the carbohydrate. Cheddar and olive oil account for much of the fat. Pair a wrap with fresh fruit or vegetables for a more balanced plate.

Why these ingredients work

Eggs and milk: whisking them together gives the scramble a tender texture. Salt and pepper season the mixture before it goes into the pan.

Ham and vegetables: the onion and pepper soften in olive oil, while cooked ham needs only a short time in the pan to warm and brown lightly.

Cheddar and herbs: the cheese melts into the hot eggs, and optional coriander or spring onions add a fresh finish.

Keep the eggs soft

Start stirring only after the egg mixture has been in the pan for about 30 seconds. Push the setting eggs gently from the edges towards the centre rather than stirring briskly.

Take the pan off the heat as soon as the eggs are just set but still moist. They continue to cook briefly from the residual heat, so waiting for them to look completely firm can make the filling dry.

Cool before rolling

Spread the filling out and let it cool for at least 10–15 minutes. Filling the tortillas while the mixture is hot traps steam, which can soften the tortillas and make them more likely to tear.

Warm the tortillas just before assembling. A short time in the microwave or dry pan makes them pliable enough to fold without cracking.

Roll compact mini wraps

Use about 1/3 cup of filling per tortilla and keep it centred. Overfilling makes it harder to tuck the ends in and close the wrap neatly.

Fold both sides over the filling first, then pull the bottom edge up and over it before rolling forward. A snug roll helps keep the filling contained when the burrito is picked up.

Serving and meal prep

Serve the wraps warm on their own or alongside fresh fruit, sliced tomatoes or a simple green salad. A spoonful of salsa can add a tangy contrast if you have some on hand.

For meal prep, let the filling cool before wrapping and storing the burritos. Reheat them until hot throughout, taking care not to overheat the eggs.

Recipe notes & tips

• Dice the onion and pepper finely so they distribute easily through the filling.
• Let the oil heat until it shimmers before adding the vegetables.
• Use a spatula to fold the cheese through the eggs while they are still hot.
• Spread the filling out to help it cool before assembly.
• Warm only the tortillas you are ready to roll so they stay pliable.

Variations

• Add salsa: serve it alongside the wraps for a tangy contrast.
• Use another cheese: swap the Cheddar for a similarly melty grated cheese.
• Change the herbs: use coriander or spring onions, or leave them out.
• Add chilli: include a little chopped chilli with the vegetables for extra heat.
• Make them meat-free: omit the ham and add extra diced pepper.

Common mistakes to avoid

• Overcooking the eggs: remove the pan from the heat when they are just set, as residual heat will finish them.
• Adding hot filling: cool it for at least 10–15 minutes to reduce steam and help prevent soggy tortillas.
• Overfilling the tortillas: use about 1/3 cup per wrap so the sides can fold over neatly.
• Rolling cold tortillas: warm them first so they bend without cracking.
• Stirring eggs immediately: let them set for about 30 seconds before gently pushing them towards the centre.

How to store

Cool the assembled wraps, then store them in an airtight container in the fridge for up to 3 days. Reheat until hot throughout in a microwave or frying pan; the tortillas may soften during storage.

Frequently asked questions