These crispy breakfast burrito wraps are made with a flaky phyllo dough and stuffed with ham, eggs, and cheese.
Who doesn’t love breakfast burritos? They are perfect little bundles of deliciousness. All the good stuff wrapped up in one little package.
These are not your typical breakfast burritos. Instead of using a tortilla, we used phyllo dough to wrap these little bundles. The phyllo dough is so crisp and flaky and decadent.
Phyllo is delicate, paper-thin sheets of dough that makes the most incredible pastry. The thin sheets of dough dry out quickly which can make it challenging to work with. If you allow the dough to dry out then it will just fall apart when you pick up the thin sheet. However, if you handle the dough correctly and prevent it from drying out, it is actually very easy to work use.
Thawing phyllo dough:
First, thaw the phyllo dough. That sounds like a no-brainer but there is a right way to thaw phyllo dough. The best way to thaw the delicate dough is to stick the package in the refrigerator for four or five hours and let it thaw out very slowly.
Keep it sealed in the plastic package while it thaws. Once it is thawed, the phyllo dough can be stored in the refrigerator for 30 days.
You can also set the sealed package on the counter at room temperature. It usually takes about two hours to thaw completely at room temp. Don’t put it in direct sunlight or next to a warm stove. The warmth will soften the dough too much and make the layers stick together.
You CAN thaw phyllo dough in the microwave but it is a much less foolproof technique. The microwave tends to create hot spots and can steam the dough which will make it wet and gummy. If that happens you will never be able to separate the individual layers of dough.
If you do use the microwave, don’t rush the process. Use the defrost setting for 15 to 20 seconds at a time then allow the dough to rest for a minute or two before starting the microwave again.
Turn the package frequently and take your time. We really don’t recommend the microwave for thawing the dough but it can be done if you are very careful and slow.
Working with phyllo dough:
Leave the package sealed until you have all your ingredients ready to assemble. Once the package is open you need to prevent the dough from drying out.
Don’t just stick a damp towel on top of the dough. A damp towel will get the dough wet and make the layers stick together. It is best to cover the dough with plastic wrap THEN place a damp towel on top of the plastic. The damp towel will hold the plastic down firmly and let in just enough moisture to prevent the phyllo sheets from drying out.
When it is time to assemble the breakfast burritos, lift the towel and plastic off of the dough and remove one or two sheets. Before doing anything else, place the plastic back on the stack of dough. Now lay out one sheet of dough on the counter and bush it with butter then lay another sheet on top.
Working with just one or two sheets of dough at a time is the best way to keep the stack of dough from drying out and falling apart.
Assembling the breakfast burrito wraps:
The thing I love about breakfast wraps is the huge variety of flavors. You can put anything in these wraps and have an incredible meal any time of the day. Heck, if you have leftovers from dinner, turn it into a breakfast burrito and re-purpose that meal.
We chose a simple but delicious trio of ham, eggs, and cheese for these breakfast burrito wraps. You can’t go wrong with this classic combo.
The trick to putting these wraps together is to prevent getting the phyllo dough wet. Since the eggs have a lot of moisture in them, you don’t want to lay them directly on the phyllo dough. We started by drying the ham slices off with a paper towel and laying the ham directly on the phyllo. The eggs got stacked on top of the ham and then topped off with cheese.
Now you can roll the phyllo up with all that good stuff inside. If you start with the dry ham on the bottom, it rolls up like a champ. The problem will come in if your ham is damp. Any moisture on the thin sheets of dough will make the dough rip.
After all the breakfast burritos are rolled up, place them on a baking sheet and pop them in the oven. Let them bake until they are a nice golden brown.
You may also like these recipes:
- Veggie Quinoa Egg Muffins
- Joe’s Special Breakfast Hash
- Greek Cheese Triangle Pies
- Southwestern Quinoa-Black Bean Breakfast Burger
- Sourdough Ricotta Pancakes
- Asparagus-Ham and Gouda Breakfast Strata
Connect With Savor the Best:
Please follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
- 5 large eggs
- 1 cup shredded cheese
- 5 slices ham
- 15 sheets phyllo dough
- 3 to 4 tablespoons butter, melted
- salt and pepper
- Pre-heat oven to 400°F.
- Heat a large non-stick skillet over medium heat. Whisk the eggs in a bowl and pour them in the skillet. Cook the eggs slowly until they just begin to set. Season with salt and pepper as desired.
- Place the eggs, shredded cheese, and ham on the counter where you will be assembling the breakfast burritos.
- Unroll the phyllo sheets and cover them with plastic wrap then cover the plastic wrap with a damp towel (this will prevent the phyllo dough from drying out). When you're ready to make the breakfast wraps, remove one or two sheets at a time then cover the sheets of dough you are not working with.
- Place one sheet of phyllo on the counter then brush it with melted butter. Repeat with two more layers of phyllo sheets.
- Place a slice of ham at one end of the phyllo sheets then top the ham with some of the scrambled eggs and cheese.
- Fold the sides of the phyllo dough in toward the center and roll the whole thing up into a snug little package.
- Place the rolls on a baking sheet and place in the preheated oven. Bake for 20 to 25 minutes or until golden brown.
Nutrition Information:Yield: 5 Serving Size: 1 wrap
Amount Per Serving: Calories: 433Total Fat: 23gSaturated Fat: 11.3gCholesterol: 222mgSodium: 950mgCarbohydrates: 36.2gFiber: 1.5gProtein: 21.6g
Like us on Facebook!!