Quick Breakfast Burritos

Cooking Light
Quick Breakfast BurritosRecipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

"I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch." —Heather Demeritte, Scottsdale, Ariz.

4 servings (serving size: 1 burrito)


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Pico de gallo:
1 1/2 cups chopped tomato (about 1 large)
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
Dash of crushed red pepper
1/4 teaspoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
4 eggs, lightly beaten
Dash of ground red pepper
Cooking spray
1/4 cup chopped onion
1 (2-ounce) can diced green chiles
4 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded colby-Jack cheese


1. To prepare pico de gallo, combine first 7 ingredients in a small bowl.

2. To prepare the burritos, combine chopped fresh oregano and the next 4 ingredients (through the ground red pepper) in a small bowl, stirring well with a whisk.

3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture, 1/4 cup onion, and green chiles to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.

4. Heat the corn tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo.

Created date

July 2009

Nutritional Information

Calories 197
Fat 10.8 g
Satfat 4.5 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 12.7 g
Carbohydrate 14.3 g
Fiber 2.4 g
Cholesterol 258 mg
Iron 1.7 mg
Sodium 372 mg
Calcium 170 mg