Breakfast Burrito with Salsa

Yields 4 Servings


  • 4 eggs (large)
  • 2 tablespoons corn, frozen
  • 1 tablespoon low-fat milk
  • 2 tablespoons green pepper, diced
  • 1/4 cup onion, minced
  • 1 tablespoon tomatoes, fresh and diced
  • 1 teaspoon mustard
  • 1/4 teaspoon garlic, granulated
  • Hot pepper sauce (optional)
  • 4 8-inch flour tortillas
  • 1/4 cup salsa, canned
breakfast burrito


  • Step 1

    Preheat oven to 350 degrees.

  • Step 2

    In a large mixing bowl, blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, and hot pepper sauce for 1 minute until eggs are smooth.

  • Step 3

    Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.

  • Step 4

    Bake for 20–25 minutes until eggs have set and are thoroughly cooked.

  • Step 5

    Wrap tortillas in a damp paper towel and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas. The steam can be hot.

  • Step 6

    Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.

  • Step 7

    Serve each burrito topped with 2 tablespoons of salsa.


Recipe adapted from USDA, Food and Nutrition Service (FNS), Food Family Fun and available from What’s Cooking? USDA Mixing Bowl at: