Top flour tortillas with scrambled eggs, cheese, chopped tomato, and your favorite chunky salsa for Southwestern-style breakfast burritos. 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.

Jean Kressy


Jim Franco

Recipe Summary

10 mins
5 mins
15 mins
Makes 2 servings (serving size: 1 burrito)


Ingredient Checklist


Instructions Checklist
  • Whisk the first 5 ingredients (through pepper) in a medium bowl.

  • 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.

  • 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.

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

Nutrition Facts

259 calories; fat 9g; saturated fat 4g; mono fat 2g; poly fat 1g; protein 15g; carbohydrates 29g; fiber 3g; cholesterol 222mg; iron 1mg; sodium 667mg; calcium 143mg.