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Breakfast Burritos

breakfast-burrito.jpg

Yummy! I have no other words to describe this dish. We love breakfast burritos in our home because they're so quick to prepare and are the perfect protein-packed breakfast after a long night's sleep (if we're lucky enough to get one these days). I love watching Kenya's little hands grabbing the tortilla-wrapped egg, bean and salsa filling as it drips out onto his plate. I can't say this is the neatest meal to consume, but it sure is delicious and, trust me, every bite will ultimately wind up in your little ones mouth!

P.S. My husband thinks the picture above looks more like a taco than a burrito. Picky, picky! I wanted everyone to see all the yummy filling!

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Breakfast Burritos (Serves 4)

Prep Time: 1 mins Cook Time: 4 mins

nut free

Ingredients

  • 8 large eggs
  • 4 tablespoons Milk*
  • 1 1/2 cups cooked pinto beans (rinsed and drained if canned)
  • 1 cup salsa
  • oil or butter, for the pan
  • 4 corn tortillas, warmed if desired

Preparation

1. In a bowl, whisk together the eggs, milk, and salt.
2. Heat a nonstick pan over low to medium heat and grease with oil or butter.
3. Pour in the egg mixture and stir until almost scrambled, about 2 minutes.
4. Add the beans and salsa and cook for 2 minutes or until ingredients are heated through.
5. Place scrambled egg mixture and desired accompaniments into the tortillas and roll up into a burrito.

Accompaniments

sour cream, avocado, guacamole, shredded cheese

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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3 comments

  • Lauren

    We had the same thing this morning! But added some bacon for us parents :) Sooooo yummy!!

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  • Blanca

    having this for lunch and subs the salsa for just tomatoes and adding some cheese :D

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  • Rachel

    It's a burraco! If you have some, try adding sausage, especially Spanish or Portuguese chorizo, not the Mexican kind. It mixes well with the eggs and sour cream.

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