Breakfast Burritos

Recipe category

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.
Preparation Time
  • 5 minutes
Cooking time
  • 5 minutes
Number of servings
  • 2


  • 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)


    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 tortillas 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 tortillas and serve with salsa, if using.

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

    Number of Servings 2, Serving Size 1 burrito, Calories 180, Total Fat 7 g, Saturated Fat 5 g, Trans Fat 0 g, Cholesterol 190 mg, Sodium 280 mg, Total Carbohydrates 16 g, Fiber 1 g, Total Sugars 3 g, Includes 0 g Added Sugars, Protein 12 g, Vitamin D 1 mcg, Calcium 130 mg, Iron 1 mg, Potassium 286 mg


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


Nutrition Connections Teacher
Health & Well-Being Teacher
Phone: (603) 447-3834
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824