Taco Breakfast Burrito Recipe
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Taco Breakfast Burrito Recipe
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Nothing is better than a warm tortilla wrapped around scrambled eggs with a blend of Mexican flavors and Monterey Jack cheese. This taco breakfast burrito is the perfect way to jazz up your breakfast or brunch!!
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Ingredients
- 5 large flour tortillas
- 6 large eggs
- 1 ½ cup cheese shredded
- 1 ¼ cup Pico de Gallo
- ¼ cup cilantro leaves finely chopped
- 5 radish thinly sliced
- 2 jalapeños seeded and thinly sliced
- 1 avocado mashed
- 1 can (16 oz) refried beans
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Instructions
- Heat a frying pan over medium heat.
- Add eggs to a medium mixing bowl and whisk well. Add to the hot pan and scramble. Once cooked to your liking, turn off the heat and cover the pan to keep eggs warm.
- If you haven't done so already, thinly slice the radishes and jalapenos. Cut the avocado into small pieces and add to a bowl with a pinch of salt and pepper, then mash until smooth.
- Prepare a burrito station. Add shredded cheese, pico de gallo, cilantro, radish, jalapenos, avocado, and beans to individual serving dishes to make prep a breeze.
- Preheat a pan over medium heat with a dash of cooking oil.
- Now let's make the burrito! Spread about 2 tablespoon of refried beans down the center of the tortilla, stopping 1” from the edge.
- Place radish and Jalapeno slices in a row up the middle of the refried beans, and sprinkle cilantro over the top.
- Spread 1-2 tablespoon of mashed avocado, in a row, next to the refried beans, beside the radishes and Jalapeno. Top with 2 tablespoon of pico de gallo.
- Sprinkle the cheese over the salsa, then add 2-3 tablespoon of scrambled eggs on top of everything.
- Fold in the sides and roll up the burrito, as tightly as possible. *If tortillas aren't fresh and keep breaking apart, try heating them for a few seconds in the microwave.*
- Place burritos seam side down onto the hot pan. Cook for 2 minutes or until golden brown, then flip. Cook a few minutes more.
- Serve with sour cream and salsa if desired. Enjoy!
Notes
- Use fresh tortillas or heat them a bit so they don't break when rolling up your burritos.
- Make sure to keep an eye on the skillet and flip your burritos often so that they don’t burn or stick to the pan.
- Feel free to change up the ingredients to your own tastes!
- Roll up your burritos tightly so they stay together.
- Find side dish inspiration at What to Serve With Jambalaya.
Nutrition Information
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Calories
409kcal
(20%)
Carbohydrates
28g
(9%)
Protein
19g
(38%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
257mg
(86%)
Sodium
932mg
(39%)
Potassium
365mg
(10%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1049IU
(21%)
Vitamin C
14mg
(16%)
Calcium
324mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 257mg | 86% |
| Sodium | 932mg | 39% |
| Potassium | 365mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 14mg | 16% |
| Calcium | 324mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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