The Denver Burrito

2 large burritos
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Classic Denver omelet ingredients wrapped in a tortilla. The ingredients lend themselves well to an awesome breakfast burrito.


2 large flour tortillas (or any large wrap)
1 cup diced ham
1/2 green pepper, diced
1/2 cup diced white onion
8 ounces cremini mushrooms, chopped
4 ounces cheddar cheese, grated
3 large eggs, scrambled
1 tablespoon olive oil, for filling
1 teaspoon butter, for eggs
Chives, garnish
Salt and pepper


1) Cube ham into small cubes. Dice peppers, onions, and mushrooms. Whisk eggs to scramble them lightly. Grate cheese so everything is ready.

2) Add olive oil to a large skillet over medium-high heat. Add ham and cook until ham starts to brown nicely and turn crispy, about 6 minutes. Stir occasionally.

3) Add in peppers, mushrooms, and onions. Season well with a pinch of salt and pepper and keep cooking until veggies are soft, about 3-4 more minutes.

4) In a small skillet, add butter over medium heat. Once melted, add in eggs and cook until scrambled. Try not to over-cook the eggs. You want them cooked, but still on the soft side.

5) Add cheese to pan with ham and veggies. Just toss it on top and let it start to melt from the heat from the pan.

6) Microwave tortillas on high for 20 seconds to soften them.

7) Divide eggs between two tortillas. Add ham and veggies to top of the eggs. The cheese should be nice and melted.

8) Wrap tortillas up. I had to leave one end open on mine because they were just so full. Garnish with minced chives and serve immediately!