Breakfast Burrito

Source: Food Hero

Serving size: 1/2 burrito (124g)

Servings per recipe: 8

Full of protein and fiber, these burritos will keep you going all morning!

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  • 4 eggs
  • 1/4 cup 1% milk
  • salt, pepper, and chili powder to taste
  • 1 teaspoon vegetable oil
  • 4 (10 inch) flour tortillas
  • 1 cup canned fat-free refried beans
  • 1/2 cup (4 ounces) grated cheddar cheese
  • 1 tomato, chopped


Cutting board & knife, measuring cups & spoons, large bowl, fork for mixing, skillet, griddle or aluminum foil


1. Mix eggs, milk and seasonings in a bowl.

2. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).

3. Stir in the eggs and cook until firm.

4. Warm the tortillas on a griddle, or wrap in foil and heat in the oven.

5. Warm the refried beans in a separate pan.

6. On each tortilla, layer 1/4 of refried beans, eggs, cheese, and tomato.

7. Roll the burrito, cut in half, and enjoy!

8. Refrigerate leftovers within 2 hours.


Try your favorite salsa in place of the tomato.

Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn.

Serve with guacamole or light sour cream.

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