Breakfast Burritos with Salsa

Makes: 4 Servings

For a change at breakfast, try this breakfast burrito.  


4 eggs (large )
1/8 cup low-sodium canned corn (drained, or 2 tablespoons frozen corn)
1 tablespoon 1% fat milk
1/8 cup green peppers (or about 2 tablespoons, diced)
1/4 cup onions (chopped)
1 teaspoon mustard
1/4 teaspoon garlic powder
  nonstick cooking spray
4 flour tortillas (large size)
1/4 cup salsa


1. In a large mixing bowl, blend eggs, corn, milk, green peppers, onions, mustard, and garlic for 1 minute with a fork until eggs are smooth. 
2. Heat a skillet over medium heat. Coat with nonstick cooking spray. 
3. Cook egg mixture, stirring from time to time, until eggs are firm and cooked through. 
4. Wrap tortillas in a paper towel and microwave for 20 seconds until warm. Be careful when unwrapping the tortillas since they may be hot. Tortillas can also be placed in a skillet over low heat for 20-30 seconds or until warmed. 
5. Spoon cooked eggs evenly into the tortillas. 
6. Serve each burrito topped with 2 tablespoons of salsa. 


A tip for using eggs for breakfast: roll scrambled eggs, cheese, and salsa in a tortilla for an easy on-the-go breakfast. 

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