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Breakfast Burrito

Breakfast Burrito Recipe

Created by Health Professions HS, Sacramento, CA | Alice Curchin, 2014-2016 | Edited by Delphine Remy

Yields: 6 servings | Total time: 30 minutes

A breakfast burrito worth waking up for!


Pico de Gallo (pro tip: if you are running short on time you can also purchase premade salsa):

  • 1.5 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 red chili flakes


  • 1/8 teaspoon black pepper
  • 4 eggs, lightly beaten 
  • Dash of red chili flakes
  • 1/4 cup chopped onion 
  • ½ cup diced bell peppers 
  • 4 (6-inch) corn tortillas or (whole wheat tortillas for added fiber and health!)
  • 1/2 cup (2 ounces) shredded Colby-Jack cheese 


  • Top with sliced avocado or guacamole
  • Include mushrooms sautéed with the peppers and onions
  • Try different types of cheese to see how they modify the overall flavor


  • To prepare the salsa, combine first 7 ingredients in a small bowl.
  • To prepare the burritos, combine the salt, pepper, red chili flakes, and eggs stirring well with a whisk.
  • Heat a large nonstick skillet over medium heat. Lightly coat the pan with a dab of olive oil. Add the onion and bell pepper to pan to sauté. Cook for 3 minutes or until onions are translucent (see through!), stirring frequently. Pour egg mixture over and stir well, constantly moving to evenly cook.
  • Remove the pan from the heat and assemble the burritos by following the video!
  • Serve with the salsa and ENJOY!

#eattherainbow! Red foods like red bell peppers and tomatoes are full of anti-oxidants that fight aging and protects the heart!
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