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Taco Breakfast Burrito Recipe
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!!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 5
Calories: 409 kcal
Course:
Breakfast , Brunch
Cuisine:
American , Mexican
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
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!
Cup of Yum
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
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
% 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.