Nobody can do breakfast like McDonald’s does. They have perfected it over the many years of operating and have executed global food trends perfectly and at the perfect time. I can easily say that while I was a student, every time I had to pull an all-nighter, there was always a McDonald’s breakfast item accompanying me.
Breakfast food has become such a major part of the food industry and it is no longer just served as breakfast. McDonald’s was one of the first chain-restaurants to realize this and capitalized quickly – and thankfully so.
From this trend, and the fusion cuisine movement, the McDonald’s breakfast burrito was born. It is a flavor-packed burrito filled with juicy ground pork meat, succulent tomatoes, slightly melted cheese and perfectly made scrambled eggs.
When you deconstruct it like that, it is actually pretty straight forward and can be easily made at home. The ingredients are easy to source and the most difficult part of the whole recipe is to perfectly fold the burrito – a skill that can be easily learned.
Now I am not saying we should bankrupt a global fast-food chain restaurant, but I do think it will save you a lot of time and money making these burritos yourself. They can be pre-made so all you do is grab yours from the fridge and it’s like you have your very own McDonalds drive-thru at home.
How To Make McDonald’s Breakfast Burrito
Heat the olive oil and sauté the diced onions until they become translucent. Add the pork meat and cook until brown.
You can now add the tomatoes and chilies. Cook the mixture until it is heated through.
Add the well-beaten eggs and allow them to become scrambled. Flip and stir your mixture constantly to prevent making an omelet or the eggs from sticking to the pan.
To assemble your burrito, place a few tablespoons of the pork and egg mixture on the tortilla. Fold the bottom and top over and roll up the tortilla from the side. Slice the burrito in half and serve with a delicious sauce or accompaniment.
McDonald’s Breakfast Burrito Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings10
minutes10
minutes260
kcalBreakfast can be fun and easy again! This flavor-packed copycat McDonald’s breakfast burrito is quick to make and can be easily changed. Wrap them up and make your mornings a lot less stressful.
Ingredients
15 ml 15 olive oil
½ cup onion, diced
1 pound 1 ground pork meat
¼ cup tomatoes, diced
1 tablespoon 1 green chilies, diced
10 medium 10 tortillas (soft taco’s)
9 eggs, beaten
10 American cheese slices, halved
Sour cream, optional
Directions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until the onions become translucent.
- Crumble the pork meat into the pan and fry. Use a wooden spoon to break up the meat so it is not chunky.
- Add the diced tomatoes and chilies and fry for about 5-8 minutes or until the filling is heated through. Add the beaten eggs to the pork mixture and cook while stirring constantly. Continuously fold the eggs over so they look like scrambled eggs and not like an omelet.
- To assemble your breakfast burrito, place the tortillas on a flat surface. Divide the pork and egg mixture between the 10 tortillas. Place one cheese slice (two halves) on each burrito. Fold the bottom and the top end over to meet in the middle, rotate the tortilla and roll up from the bottom.
- If you want to store these burritos, wrap them up and place them in the fridge. When ready to be served, reheat them, slice in half and serve with some sour cream.
Notes
- To make the tortillas more flexible, heat them in the microwave for 10-15 seconds. This will make them soft and easier to work with.
- You can substitute the sour cream with a homemade taco sauce which can also be pre-made and stored in your refrigerator.
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Tips & Tricks
- You can make these burritos in advance by cooling your burrito and then wrapping them tightly in saran wrap, foil or wax paper. Place them in the fridge or freezer and reheat in the microwave when ready to eat. When you reheat the burritos, remember to remove the saran wrap or foil as they are not microwave safe. The wax paper helps the burrito steam inside to make it even more authentic. These burritos will last about 2-3 days in the refrigerator and 3-5 days in the freezer.
- Do not overstuff your burrito. Overstuffing makes the burrito difficult to roll and even more difficult to eat. 2-4 heaped tablespoons of filling will be sufficient.
- If you cannot get the hang of folding these burritos, rather opt for a deconstructed burrito, a.k.a. a salad. You can make the filling as is, just dice the cheese, and place everything in a bowl. Break your tortillas apart and bake them in the oven at 350 degrees Fahrenheit for about 5 minutes or until crispy. Add the crispy tortilla pieces and top with sour cream.
- Avocado pairs amazing with the chili and tomatoes. You can also use a spicy pre-made guacamole to add flavor and save time.
Conclusion
These breakfast burritos can be lifesavers. I can’t even count the number of times I’ve overslept and could quickly grab one of these from my fridge.
They are packed with flavor and can easily be adapted to your liking. Add ingredients or take some away – the choice is yours. They are filling, yet not so overwhelming that I am unable to function for the rest of my day.
Another great benefit is that they transport so easily because they are tightly folded and wrapped up. They don’t take up a lot of space and they are easy to eat so they work well on road trips, beach days or on picnics or hikes. It also obviously makes a great breakfast or brunch.
Make your life easier by making these breakfast burritos.
