Breakfast Burritos

Breakfast Burritos

2 Reviews
From: EatingWell Magazine, March/April 1993

These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day when you have time to sit down to a real meal. They also make a fabulous easy dinner. Add a side of black beans and some corn sautéed with chiles and lime juice, and you have breakfast for dinner, south-of-the-border style.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon canola oil
  • 2 red potatoes, cooked (see Tips), peeled, if desired, and diced (1½ cups)
  • ½ cup chopped scallions (4-6 scallions), divided
  • 1 tomato, seeded and diced
  • 1 4-ounce can chopped green chiles, drained
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 2 large eggs
  • 2 large egg whites
  • Pinch of cayenne pepper
  • 2 tablespoons chopped fresh cilantro
  • 4 corn tortillas or small whole-wheat flour tortillas, warmed (see Tips)
  • ½ cup tomato salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add potatoes and ⅓ cup scallions and cook, stirring, for 1 minute. Add tomato and chiles and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.
  2. Beat eggs, egg whites and cayenne with a fork in a small bowl. Push the vegetables away from the center of the pan and pour in the egg mixture. Cook, stirring the eggs with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle with cilantro and stir the eggs and vegetables together.
  3. Divide the egg mixture among warm tortillas and roll each one into a burrito. Top each with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately.
  • Tips: Poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes.
  • Tortillas, how to warm: To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.

Nutrition information

  • Per serving: 233 calories; 7 g fat(2 g sat); 5 g fiber; 33 g carbohydrates; 11 g protein; 57 mcg folate; 100 mg cholesterol; 4 g sugars; 0 g added sugars; 813 IU vitamin A; 22 mg vitamin C; 121 mg calcium; 2 mg iron; 575 mg sodium; 816 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 1 lean fat meat

Reviews 2

January 21, 2013
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By: haffastrider
Tasty recipe to satisfy cravings. When I returned to college, the cafeteria had a breakfast burrito that made me drool, but had to be about 1500 calories on its own. This is a great substitute, tastes like the real thing, and hits the spot. Pros: Delicious, easy, inexpensive
June 06, 2012
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By: aamonroe
Go-to for replacing Amy's Burritos I tried this one to see if it would suffice for replacing Amy's Burritos, which I love but cost about $3.50 each. I don't cook eggs often enough and really enjoyed this. I added a can of black beans to the mix to give it a little more substance, and substituted salsa for the tomato since I didn't have any fresh ones on hand. I think I'll get somewhere from 6-8 burritos out of the recipe, so it was well worth it. And I liked it a lot more than the Amy's breakfast burrito. Now I just need to find a good burrito recipe to replace her pinto bean burrito recipe and I'll be set! I am going to see if it works well frozen and if it does, I think I've at least found my breakfast burrito to eat in a pinch on rushed mornings! Pros: Inexpensive and common ingredients
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