Machaca and egg breakfast burritos are the perfect on-the-go breakfast for busy mornings. You are only 20 minutes away from a delicious and hearty Mexican breakfast!

Hungry yet? Let’s get cooking!

Ingredient List

– 2 large eggs – Salt to taste – 2 tbsp vegetable oil – 1/4 cup finely diced white onion – 1 small chile serrano, seeds and veins removed, and finely diced – 1 small roma tomato, seeded and diced – 1 clove garlic, finely diced – 1/2 cup machaca – 2 flour tortillas~10 inches in diameter

Whisk eggs and heat oil


Whisk eggs and salt in a bowl. Heat oil in a non-stick skillet over medium-high heat. 

Fry machaca, chiles, and onion


Fry ingredients until onion is slightly golden, ~4 minutes.

Add tomatoes and garlic


Add tomatoes and garlic and continue cooking until the tomatoes slightly soften, ~2-3 minutes. 

Scramble eggs


Add eggs to pan and scramble until eggs are cooked through. Remove the pan from heat.

Roll burritos


Put half of the mixture in one flour tortilla. Fold the bottom of the tortilla over the ingredients, fold the sides toward the center, and roll the burrito to keep all ingredients inside. 



Serve with salsa and enjoy warm!