Breakfast Burrito with Salsa
Start your day off strong with this hearty breakfast burrito made of eggs, vegetables, and a mix of other ingredients.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 eggs (large)
- 1/8 cup corn (frozen)
- 1 tablespoon 1% milk
- 1/8 cup green pepper (2 Tablespoons, diced)
- 1/4 cup onion (minced)
- 1/16 cup tomatoes, fresh (1 Tablespoon, diced)
- 1 teaspoon mustard
- 1/4 teaspoon garlic powder
- hot pepper sauce (optional)
- 4 flour tortillas, 8"
- 1/4 cup fresh tomato salsa
Make it lactose-friendly
- 1 tablespoon 1% milk → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
- Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
- Bake for 20-25 minutes until eggs are set and thoroughly cooked.
- Wrap tortillas in plastic and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas -- the steam can be hot.
- Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
- Serve each burrito topped with 2 tablespoons of salsa.
This is a variation — USDA MyPlate edition. Base recipe: Breakfast Burrito with Salsa →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 246 |
|---|---|
| Protein | 11.0 g |
| Fat | 9.0 g |
| Carbs | 30.0 g |
| Fiber | 2.0 g |
| Sodium | 479 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)