Breakfast Burritos

Breakfast burritos are an easy on-the-go recipe. You can prepare the ingredients once and mix and match to your liking throughout the week. Wrap this hot breakfast recipe in foil to take with you when you're in a hurry.

Breakfast burrito with eggs, ham, and green onions.

Seves: 2

Serving size: 1 burrito

Ingredients:

2 Tbsp. oil, divided
1 cup chopped vegetables of your choice, such as peppers, onions, and broccoli
2 eggs
2 Tbsp. non-fat or 1% milk
2 6-inch corn or flour tortillas
2 Tbsp. shredded low-fat cheddar cheese
2 Tbsp. salsa (optional)

Directions:

  1. Wash hands with soap and water.
  2. Gently rub tender raw produce under cold running water. Scrub firm raw produce with a clean vegetable brush under running water.
  3. Chop vegetables. If using frozen, thaw them in the microwave first.
  4. In a medium sized skillet heat one tablespoon oil, add vegetables and cook over medium heat until tender. Set aside.
  5. Crack eggs into a small bowl. Wash hands after touching raw egg.
  6. Add milk to eggs and beat with a whisk or fork until mixture is uniformly yellow.
  7. Put remaining oil into skillet. Pour egg mixture into pan and cook, stirring constantly over medium low heat until eggs become firm. Remove from heat.
  8. Warm torillas in the microwave for 20 seconds.
  9. Spoon half of cooked egg mixture down the center of each tortilla. Add half the vegetable mixture and top with half of the cheese.
  10. Fold or roll tortills and serve with salsa, if using.

Tip:

To cut back on fat and cholesterol, substitute 2 egg whites for 1 whole egg.

Nutrition Facts Label is calculated with corn tortillas, eggs, broccoli, and salsa.

 



Author(s)

Joy Gagnon
Nutrition Connections Teacher
Extension Teacher
Phone: (603) 447-3834
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824

Heidi Bennett
Nutrition Connections Teacher
Asst Extension Teacher
Phone: (603) 641-6060
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824