Breakfast Burrito Muffins:

To shake things up this morning, I made a breakfast burrito for Julian. He loved it. Last week, I made burritos (ground beef and sweet potato, YUM!) for dinner and had some left over cheese and tortillas.

Of course, I don’t really have time to cook in the morning, so this caused me to run late for work. Funny, if I leave 1 minute later than usual, I arrive at least 5 minutes later at work. It’s all about the traffic lights!!

That’s when I had the idea to make these Breakfast Burrito Muffins. Same ingredients-portable package. I made a batch and put them in the freezer. Every morning, they are ready after a one minute stint in the microwave. Julian finds that one muffin is satisfying.

I used flour tortillas, but you can use corn for Paleo or Gluten free diets. I also used a mild salsa like Herdez¬†since Julian is sensitive to spicy foods. Personally, I prefer a really hot salsa. So, use whatever you like;) Again, I used Cheddar cheese, but feel free to substitute till your heart’s content. These are so easy to make. Just one bowl and you’re done.

FYI< these were overflowing when I put the mixture in the muffin tin. So, I had some leak over the sides onto the bottom of the oven. That’s ok, I scraped it off and ate it. YUM! If I made these again, I would probably go with 5 eggs instead of 6.

Breakfast Burrito Muffins

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Serving Size: 6 muffins

Breakfast Burrito Muffins


  • 6 Eggs, beaten
  • 1/4 C Salsa
  • 1/2 C Shredded Cheddar Cheese
  • 2 Tortillas-torn into pieces


  1. Preheat Oven to 400 Degrees
  2. Spray 6 muffin cups with non-stick spray
  3. Combine all ingredients in a large bowl
  4. Stir until blended
  5. Spoon into 6 muffin cups
  6. Bake 22 minutes or until firm and slightly brown on the top

“Don’t worry if you’re making waves simply by being yourself. The moon does it all the time.” ~ Scott Stabile


Keep Well!