Breakfast Burrito

Food Hero
8 burritos
Full of protein and fiber, these burritos will keep you going all morning!

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1. Mix eggs, milk and seasonings in a bowl.

2. Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).

3. Stir in the eggs and cook until firm.

4. Warm the tortillas on a griddle, or wrap in foil and heat in the oven.

5. Warm the refried beans in a separate pan.

6. On each tortilla, layer 1/4 of refried beans, eggs, cheese, and tomato.

7. Roll the burrito, cut in half, and enjoy!

8. Refrigerate leftovers within 2 hours.


Try your favorite salsa in place of the tomato. Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn. Serve with guacamole or light sour cream.


4 eggs

1/4 cup 1% milk

salt, pepper, and chili powder to taste

1 teaspoon vegetable oil

4 (10 inch) flour tortillas

1 cup fat-free refried beans

1/2 cup (4 ounces) grated cheddar cheese

1 tomato, chopped


Skillet Cutting board Foil Large bowl Measuring cups Measuring spoons Mixing spoon

More About Cherry Tomatoes

How to Select

Choose cherry tomatoes with firm, bright skins and a fresh, tomato-y scent. Seriously, like all tomatoes, cherry tomatoes should smell distinctly like you hope they'll taste.

How to Store

Like all tomatoes, cherry tomatoes dislike a chill. Keep cherry tomatoes at room temperature for the best flavor and to avoid the mealy texture that can result from putting them in the refrigerator. I like to keep them in a bowl on the counter for super easy, healthful snacking.

How to Prepare

Small tomatoes are great to toss in salads or with pasta for a fresh, summer flavor. Sauteed "bursted" tomatoes are fantastic with pasta or as a side dish.