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)

Turnip Pancakes
Plate of crispy vegetable pancakes with dipping sauce.

Turnip Pancakes

Root vegetables are grated, battered cooked in a skillet until golden and crispy.
Prepare:
30 minutes
Cook:
45 minutes
Makes:
12 pancakes
Honey Mustard Green Beans
Bowl of green beans coated with sauce.

Honey Mustard Green Beans

Green beans are tossed in a blend of mustard, honey and vinegar. A great side dish!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Stovetop Millet
Plate of cooked millet.

Stovetop Millet

This ancient whole grain has a mild corn-like flavor and a light fluffy texture when cooked.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Rice with Black Beans and Sausage
Large dish of a simple rice, sausage and vegetable mix.

Rice with Black Beans and Sausage

A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Cranberry Oatmeal Balls
Plate of rolled balls of oats with dried cranberries.

Cranberry Oatmeal Balls

A make-ahead snack with only 5 ingredients! A fun and delicious recipe to make with kids!
Prepare:
15 minutes
Makes:
16 balls
Whole-Wheat Blueberry Muffins
Plate of fluffy blueberry muffins.

Whole-Wheat Blueberry Muffins

Perfect kid-approved, make-ahead breakfast or snack with fresh or frozen berries.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 muffins