Skip to main content

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

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!

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!

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.

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)

Spinach and Black Bean Enchiladas
Casserole dish with tortillas filled with a bean, corn and spinach mix with red sauce.

Spinach and Black Bean Enchiladas

A tasty combination of black beans and veggies wrapped in tender tortillas, covered in a flavorful tomato sauce and topped with creamy mozzarella cheese.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
White Chicken Chili
Small bowl of creamy chicken and bean soup served with crackers.

White Chicken Chili

Kid-approved dinner idea that is creamy, comforting, and ready in 1 hour.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
8 cups
Quick Lasagna
Skillet of layered flat pasta, beef, sauce and cheese.

Quick Lasagna

This cheesy and hearty lasagna only takes one pan and is ready in 45 minutes.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
9 cups
Sautéed Corn and Onion
Bowl of sauteed corn and small onion pieces.

Sautéed Corn and Onion

A buttery, herby side dish perfect for a pot luck summer BBQ or as part of any meal.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
5 cups
Baked Carrot Fries
 Plate of Baked Carrot Fries and bowl of dipping sauce.

Baked Carrot Fries

Kids of all ages will love these baked fries. Add a dipping sauce for more fun and flavor.
Prepare:
15 minutes
Cook:
15 to 20 minutes
Makes:
4 cups
Summer Cucumbers
Platter of seasoned cucumber and red onion slices.

Summer Cucumbers

A quick and simple side dish of crisp cucumber and onion with tangy red wine vinegar.
Prepare:
10 minutes
Makes:
4 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.