Quick Breakfast Burritos

Name: Quick Breakfast Burritos
Yield: 4 servings (serving size: 1 burrito)
Ingredients: Pico de gallo:; 1 ½ cups chopped tomato (about 1 large); ½ cup chopped green onions; ½ cup chopped fresh cilantro; 2 teaspoons fresh lemon juice; ⅛ teaspoon salt; ⅛ teaspoon black pepper; Dash of crushed red pepper; Burritos:; ¼ teaspoon chopped fresh oregano; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 4 eggs, lightly beaten; Dash of ground red pepper; Cooking spray; ¼ cup chopped onion; 1 (2-ounce) can diced green chiles; 4 (6-inch) corn tortillas; ½ cup (2 ounces) shredded colby-Jack cheese

7 Ratings
6 Reviews

"I created this recipe because I needed an easy, satisfying breakfast. Use as much ground red pepper as you want depending on how hot and spicy you like your food. Add a spinach salad with tomatoes and avocados, and this dish is transformed into a wonderful lunch." —Heather Demeritte, Scottsdale, Ariz.

By Heather Demeritte, Scottsdale, Arizona

Recipe by Cooking Light August 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:

4 servings (serving size: 1 burrito)

Nutrition Info

Directions

Step 1
To prepare pico de gallo, combine first 7 ingredients in a small bowl.

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Step 2
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.
Step 3
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.
Step 4
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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

197 calories; fat 10.8g; saturated fat 4.5g; mono fat 3.5g; poly fat 1.2g; protein 12.7g; carbohydrates 14.3g; fiber 2.4g; cholesterol 258mg; iron 1.7mg; sodium 372mg; calcium 170mg.

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daneanp

11/01/2014

After looking at the number of ingredients, I couldn't see how this would be "quick" but it wasn't really that time-consuming. I had to use dried oregano and red onion in the eggs as that is all I had on hand. It was a little heavy on the onion but we still enjoyed it and I would make it again. DH needed more spice and used hot sauce on his.

CindyW

06/12/2014

This is nice. Granted, making a quick egg taco isn't really too challenging, but having a guided herb-and-stuff ingredients can be nice, too. Also, with making the pico, we added the cilantro to just half of it since we have both cilantro-likers and fervently non-cilantro folks in the family. Pretty yummy & easy go-to.

seaside725

05/12/2012

I made this and also doubled the recipe. I used jar salsa because everyone in my family likes a different degree of hotness. I thought this was easy to make. Other then not making my own salsa, I didn't change a thing. I served this with sliced oranges. I agree that any vegtables could be added to this recipe. I would make this for any guests and I will definitly make it again. Its a real keeper.

TriciaS

08/17/2011

We thought this was delicious! Made two changes. Instead of chopped tomatoes substitued can Rotel tomatoes drained. Also used Cabot 50% Reduced Fat Jalapeno Cheddar Cheese. This gave it some "bite."

corinneb

03/09/2011

I'm sorry but 17 ingredients do not make a "grab and go" recipe. I would substitute a ready made fresh salsa found in the produce section of your supermarket for the pico de gallo in the recipe and omit the salt to lower the sodium content.

skspillman

08/09/2009

I made this over the weekend as part of a brunch for five people. I doubled the recipe so everyone would have enough. I just made a few small changes--I omitted the cilantro, used flour instead of corn tortillas because that's what I had on hand, and I used dried oregano instead of fresh. I served the burritos alongside turkey bacon. Everyone liked them, though my boyfriend thought the burritos could have been heartier--next time I will mix cooked turkey sausage in with the cooked egg mixture. Chopped green peppers might be good in the pico de gallo as well.

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