Español Grow This

Breakfast Burritos

A quick and easy recipe for healthy a breakfast or any meal. Easy to customize however you like!
Flour tortillas are filled with beans, eggs, tomato and cheese and baked for a crispy outside.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 4 Burritos
Nutrition Facts: View label

Ingredients

4 eggs
¼ cup nonfat or 1% milk
salt, black pepper and chili powder to taste
1 teaspoon vegetable oil
4 (10-inch) flour tortillas
1 cup fat-free refried beans
½ cup (2 ounces) grated cheddar cheese
1 tomato, chopped

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. Mix eggs, milk and seasonings in a bowl.
  4. Heat oil in skillet over medium-high heat (350 degrees F in an electric skillet).
  5. Pour eggs into skillet. Stir and cook until firm.
  6. Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
  7. Warm the refried beans in a separate pan.
  8. On each tortilla, layer ¼ of refried beans, eggs, cheese and tomato.
  9. Roll the burrito, cut in half, and enjoy!
  10. Refrigerate leftovers within 2 hours.

Notes

  • Try your favorite salsa in place of the tomato.
  • Use other vegetables that you have on hand, such as bell peppers or corn.
  • Serve with guacamole, light sour cream, plain yogurt or salsa. Try using Food Hero salsa recipes from the Latin Heritage workgroup: Salsa Roja and Salsa Verde
  • Add chopped cilantro for more flavor.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Submitted by russeste on Tue, 10/01/2024 - 12:14

I made these burritos today for a quick lunch. I use different veggies and seasonings each time depending on what I have on hand. Today it was tomatoes, bell peppers, onion, garlic, paprika, pepper and Tabasco. I also used whole black beans instead of refried and used the microwave instead of the oven because I was in a hurry. They always turn out delicious and the beans and eggs add a nice boost of protein and taste great together, too!

Submitted by crapej on Thu, 04/02/2020 - 08:38

These are a morning staple at my house. Sometimes we change up the beans and do black beans or whole pinto beans. Great with any othem!

Submitted by watkinbr on Fri, 08/16/2019 - 10:55

We love this. The kids added bell peppers as one of the vegetables, and potatoes. We added potatoes so that the recipe resembled a tortilla Española.

Submitted by Swootman on Tue, 07/10/2012 - 15:25

These are great! I added a little sausage into them and the flavor was fantastic.

You might also like...

Recipes A to Z (without photos)

Baked Meatballs
A bowl of baked meatballs made with oatmeal and grated carrot is shown on a placemat.

Baked Meatballs

Easy homemade meatballs with vegetables and oats for added moisture, flavor and nutrients!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
21 meatballs
Sautéed Leeks and Apples
Bowl of tender leeks and red apples.

Sautéed Leeks and Apples

A sweet and savory side dish perfect for fall.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 Cups
Minestrone Soup
Bowl of vegetable and macaroni noodle soup.

Minestrone Soup

This satisfying vegetable soup is full of veggies, beans and pasta.
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Garlic Bok Choy
Small bowl of sauteed Bok choy.

Garlic Bok Choy

Easy, healthy side dish recipe that pairs well with one of our stir-fry recipes.
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Bean Salad
A bowl of salad made with different types of beans and crunchy vegetables is displayed on striped tablecloth.

Bean Salad

Quick and easy to prepare mix of beans with a tangy vinaigrette!
Prepare:
10 minutes
Makes:
7 cups
Southern Seasoning
Bowl of red spice mix.

Southern Seasoning

This spicy seasoning mix combines flavors to create savory meals with heat. Good with soups, stews and vegetables or use as a dry rub for meat, fish and poultry.
Prepare:
5 minutes
Makes:
about 1/2 cup