Breakfast Burrito with Salsa
Start your day off strong with this hearty breakfast burrito made of eggs, vegetables, and a mix of other ingredients.
- Yield
- 4 servings
- Serving size
- 1 burrito, 1/4 of recipe
- Rating
- 3.42 of 5 (177 ratings)
Food groups
- Grains: 2 ounces
- Protein Foods: 1 ounce
- Vegetables: 1/4 cups
Ingredients
- 4 large eggs
- 1/8 cup frozen corn (2 tablespoons)
- 1 tablespoon 1% milk
- 1/8 cup green pepper, diced (2 tablespoons)
- 1/4 cup onion, minced
- 1/16 cup tomatoes, diced (1 tablespoon)
- 1 teaspoon mustard
- 1/4 teaspoon garlic powder
- hot pepper sauce (optional)
- 4 (8-inch) flour tortillas
- 1/4 cup fresh tomato salsa
Directions
- Wash hands with soap and water.
- Preheat oven to 350 °F. In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth.
- Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
- Bake for 20-25 minutes until eggs are set and thoroughly cooked.
- Wrap tortillas in plastic and microwave for 20 seconds until warm.
- Be careful when unwrapping the tortillas -- the steam can be hot.
- Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
- Serve each burrito topped with 2 tablespoons of salsa.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 224.98 |
| Total Fat | 8.73 g |
| Saturated Fat | 2.95 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 205.69 mg |
| Carbohydrates | 26.05 g |
| Dietary Fiber | 2.18 g |
| Total Sugars | 3.1 g |
| Added Sugars included | 1 g |
| Protein | 10.52 g |
| Calcium | 100 mg |
| Potassium | 196 mg |
| Sodium | 478.33 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 21 mg |
| Phosphorus | 202 mg |
| Selenium | 26 mg |
| Zinc | 1 mg |
| Vitamin A | 98 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.5 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 109 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 2 mg |
| Choline | 175 mg |
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Source
Recipe by: Food Family Fun — USDA Food and Nutrition Service — Team Nutrition
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/breakfast-burrito-salsa. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.