Breakfast Burritos

All of the deliciousness of a burrito + eggs for a fun breakfast for lunch treat. We eat Mexican food regularly, and if ever there are leftovers, burritos are the way to go.

GROCERY LIST*

breakfast burrito

  • 1 large egg

  • 1 tablespoon chopped bell peppers

  • 1 tablespoon corn kernels (thawed)

  • 1 medium tortilla

  • 2 tablespoons black beans (I use canned and drained)

  • 1 tablespoon pico de gallo

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon salt

  • 2 tablespoons shredded cheese (optional)

  • 2 tablespoons cooked rice (optional)

  • Guacamole or avocado slices (optional)

  • 1/2 tablespoon unsalted butter or neutral oil for frying the egg

    * I love how versatile these can be! Swap pinto beans for black beans, add chopped spinach or leftover roasted veggies in place of the peppers and corn here.

ASSEMBLING FOR THE LUNCHBOX

breakfast burrito

Scramble the egg in a small mixing bowl. Heat a frying pan to medium high and add butter or oil. Add the egg and quickly scramble to desired doneness. Set aside. Season the beans and corn with garlic and chili powder in a small bowl. Heat tortilla in the microwave for 5-10 seconds to make it easier to roll. Add scrambled egg in the center of the tortilla as shown below, along with remaining ingredients. Take care not to overstuff!

Fold up from the bottom and fold the sides of the tortilla in to make sure the ingredients don’t fall out. Continue rolling until done.

PACKING THE LUNCHBOX

If you use a large tortilla, double the ingredients above. I use medium sized tortillas here and my kids eat two for lunch.