Recipes Easy Breakfast Burrito (Breakfast)

Serving Size
Number of Servings

    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



To prepare Pico de Gallo, combine first 7 ingredients in a small bowl.  Set aside.
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.  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.  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.  

Nutrition Information

Nutritional Information for one burrito:  Calories: 197; Fat: 10.8g; Protein: 12.7g; Carbohydrate: 14.3g; Fiber: 2.4g; Cholesterol: 258mg; Iron: 1.7mg; Sodium: 372mg