Rolled Omelet Burritos

On this last day of breakfast week, I’m gifting you with this grab-and-go breakfast. And I’m going to keep this post short and sweet because it’s Sunday and we’re meal preppin’ and we need to get sh*t done.Putting aside these absolutely awful pictures (these gave me a fit when photographing), this rolled omelet burrito is the perfect easy breakfast, especially if you make them ahead and freeze them. I’ve taken these to work for quick breakfasts and lunches, with a little cup of sour cream and salsa/homemade pico de gallo. Whatever floats your boat on a breakfast burrito.

This recipe takes a little prep, but there’s nothing like being able to pull a homemade breakfast burrito out of the freezer when you need breakfast or lunch.. You do have to cook some chorizo (or bacon or breakfast sausage) and sauté in some jalapeños. Warm burrito-sized tortillas. Shred some cheese. Chop some cilantro and green onions. Open a can of refried black beans. Make six omelets to put inside said tortillas. Then it’s as simple as layering the ingredients, rolling up into a burrito and wrapping in parchment. Freeze until ready to use and reheat in the microwave or oven. Done!

Now on to sandwich week, starting tomorrow!

Rolled Omelet Burritos

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda
• Yield: 6 burritos 1x

Print Recipe

Pin Recipe

Description

An easy grab-and-go breakfast on busy days! Rolled omelet burritos are layered breakfast burritos with a refried black beans, a thin omelet, cooked chorizo and jalapeños, cheese, cilantro and green onions.  Serve with sour cream and salsa or pico de gallo. You can keep in the freezer and reheat for a quick breakfast or lunch!

---

Ingredients

Scale 1x2x3x

• 1 tablespoon grapeseed or canola oil
• 1 pound fresh chorizo, removed from casings if applicable
• 1 small jalapeno, seeded and finely minced
• 6 tablespoons butter, divided
• 12 large eggs
• 1–1/2 cups (6 ounces) coarsely grated Monterey Jack cheese
• 1/2 cup finely chopped fresh cilantro
• 4 green onions, white and green parts thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• One 16-ounce can refried black beans
• Six 12-inch (burrito-size) flour tortillas, warmed slightly
• Pico de gallo and sour cream, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a large skillet over medium-high heat.  Add the grapeseed oil and, when hot, add the chorizo.  Cook until the chorizo is cooked through and golden and crisp in places, about 8 to 10 minutes.  Use the back of a wooden spoon to break up the chorizo as it cooks.  In the last few minutes of cooking time, add the jalapeno and sauté until softened.  Remove from the heat and set aside.
2. Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium-low heat.  Whisk together two eggs with salt and pepper to taste until completely homogenous.  When the butter is melted, add the eggs to the pan.  Gently stir the eggs with a rubber spatula until they begin to set; you can either flip the omelet to cook the other side, or leave it to gently cook if you prefer a softer omelet.  Spoon some of the chorizo and cheese down the middle of the omelet, along with a tablespoon or so of cilantro and green onions.  Continue cooking the omelet until the eggs are completely set.  Fold the omelet into thirds to form a cylinder.  Remove from the heat.
3. Place one tortilla on a cutting board and spread with a thin layer of the refried black beans, almost to the edges of the tortilla.  Place the omelet on the tortilla and fold up into a burrito shape.  Continue with the remaining omelets and tortillas until you have six.  At this point, you can serve or wrap tightly in plastic wrap to freeze.  To reheat, warm for about 1-1/2 to 2 minutes in the microwave, or 15 to 17 minutes in a 300° oven.  Serve with pico de gallo and sour cream, if desired.

Notes

Inspiration: Rolled Omelet Burrito on cookingchanneltv.com

• Category: Breakfast, Eggs