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Say goodbye to soggy tortillas and hello to crispy, flaky layers. These phyllo breakfast burritos are stuffed with eggs, ham, and cheese. Simple ingredients, wrapped in something way more satisfying than a basic tortilla.
Here’s Why This Phyllo Breakfast Wrap Recipe Works
All crunch, no fryer. Phyllo gives you shatteringly crisp layers. No deep fryer, no oil slick.
Freezer-friendly and ready when you are. Bake a batch, stash the extras, and reheat straight from the freezer.
Texture that works. Buttery layers, salty ham, soft scrambled eggs with cheese. Everything in one tidy wrap.
Endlessly flexible. Swap in bacon, roasted veggies, or whatever cheese you’ve got. This one’s easy to riff on.
Recipe Tips
Keep the phyllo covered. It dries out super fast. Keep it under plastic wrap and a damp towel so it stays pliable. Don’t put anything wet directly on it or it will get soggy.
Brush it with butter. Don’t skimp on butter. Coat every sheet so it gives you flaky, crisp layers.
Low and slow wins. Scramble the eggs gently to keep them soft and avoid rubbery curds.
Wrap it tight. Fold in the sides and roll like a burrito to seal everything in and avoid leaks.
Use parchment. No sticking, no scrubbing, no need for extra oil.
Want a heartier filling? Try our ground beef scrambled eggs for a protein-packed twist that works great in these burritos
Got extra phyllo? Put it to good use with our Greek cheese pastry bites.
Fun Breakfast with Phyllo Dough
Phyllo breakfast burritos are an upgrade to the usual breakfast routine. They freeze well, reheat beautifully, and work well with swaps and add-ins. They freeze well, reheat beautifully, and work with all kinds of filling swaps. Make a full batch for the week or just enough to keep on hand.
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Crispy Phyllo Breakfast Burrito Wraps
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Ingredients
- 5 large large eggs
- 1 cup shredded cheese
- 5 slices ham
- 15 sheets phyllo dough
- 3 to 4 tablespoons butter, melted
- salt and pepper
Instructions
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More Breakfast Recipes
I want to make this recipe for Easter brunch but wanted to ask about cutting the wrap into smaller pieces. Would that be ok?
Yes, that will work. The phyllo wrapper will crumble a bit at the cut seams but it will stay intact. You could make smaller individual wraps but it will definitely be quicker to make larger wraps and slice them into smaller portions.
These were good and easy to make. I had 2 left over phyllo sheets so made one with those. I think I prefer it with just the 2. Will make again, but will try with some hot sausage or add some onions and jalapeños to the eggs to give them more of a bite. Thanks for the recipe!
P.S. I freeze uncooked phyllo dough appetizers all the time and will try next time freezing some of these cooked and uncooked. I find that if you take the uncooked item and (depending on size) either wrap it individually in plastic wrap or store them in a plastic bag (removing as much air as possible without the items getting squeezed) and then freeze, there is no drying out problem. Then when getting ready to bake, just brush a little melted butter on top.
Thanks for the comment. I’m glad you enjoyed them. Hot sausage and jalapeños sound delicious in these.
I’m so psyched about these. I’d love to make them for a friend who will be coming home from the hospital and I’d need them to be for the day after. What are your thoughts about making them day before….and the best way to reheat if it’s possible
These will work just great to make ahead and reheat. You can re-heat them in an air fryer, oven, or microwave. I like to wrap them in aluminum foil and reheat them in the air fryer or oven at 350°F to 400°F for about 10 to 15 minutes. If I use the microwave to reheat them, I use short blasts of 30 to 40 seconds at a time and flip it over between blasts until it is warm.
Could you freeze these before baking or after baking? What would be a way to do so and reheat or bake them for serving?
It works better to freeze them after you bake them, otherwise, the raw phyllo dough dries out. To reheat them, let them thaw then place them in the oven at 350°F for 10 to 15 minutes. If they start to get too brown, cover them loosely in aluminum foil. I have done a quick thaw in the microwave prior to putting them in the oven. The oven helps get the phyllo crispy again.