Scrambled Egg Burritos

egg-burrito Photo: Jim Franco


  • 2 large eggs, or equivalent egg substitute
  • 1 tablespoon 1% low-fat milk
  • 1 teaspoon chopped fresh cilantro
  • 1/8 teaspoon kosher salt
  • Dash of coarsely ground black pepper
  • Cooking spray
  • 1/2 teaspoon butter
  • 4 tablespoons reduced-fat shredded cheddar cheese, divided
  • 2 (8-inch) fat-free flour tortillas, heated
  • 4 tablespoons chopped seeded tomato, divided
  • 2 tablespoons bottled chunky salsa, divided


1. Whisk the first 5 ingredients (through pepper) in a medium bowl.

2. Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.

3. Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.

4. Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.

  • Prep Time:
  • Cook Time:

  • Top flour tortillas with scrambled eggs, cheese, chopped tomato, and your favorite chunky salsa for Southwestern-style breakfast burritos. 
  • Yield: Makes 2 servings (serving size: 1 burrito)

Nutritional Information

Calories per serving: 259
Fat per serving: 9g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 15g
Carbohydrate per serving: 29g
Fiber per serving: 3g
Cholesterol per serving: 222mg
Iron per serving: 1mg
Sodium per serving: 667mg
Calcium per serving: 143mg

Good to Know

Make this breakfast burrito even healthier by using egg whites instead of whole eggs to cut back on cholesterol and saturated fat. Use fat-free milk and fat-free cheese to cut out even more fat.

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