On-The-Go Breakfast Burrito

We all know how hectic weekday mornings can be. You’re rushing to get everyone out of the house dressed and with their homework, that sometimes breakfast can feel like a difficult task. In hopes of finding an easy, yet delicious and nutritious breakfast recipe, we went to our friends at Cooking Light for some inspiration. And boy did we find some! Their Grab-and-Go Quick Breakfast Recipe page is a great resource when you’re stuck in a weekday morning breakfast rut. While this recipe contains pico de gallo, feel free to omit if your little ones don’t approve.


Pico de Gallo:

    • 1 1/2 cups chopped tomato (about 1 large)
    • 1/2 cup chopped green onions
    • 1/2 cup chopped fresh cilantro
    • 2 teaspoons fresh lemon juice
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • Dash of crushed red pepper (optional)


    • 1/4 teaspoon chopped fresh oregano
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 4 eggs, lightly beaten
    • Cooking spray
    • 1/4 cup chopped onion
    • 4 (6-inch) whole wheat tortillas
    • 1/2 cup (2 ounces) shredded cheddar cheese


  1. To prepare pico de gallo, combine ingredients in a small bowl.
  2. To prepare the burritos, combine chopped fresh oregano, salt and pepper in a small bowl, stirring well with a whisk.
  3. Heat a large nonstick skillet over medium heat. Coat the pan with cooking spray. Add egg mixture and 1/4 cup onion to the pan. Cook for 3 minutes or until eggs are set, stirring frequently. Remove pan from heat; stir egg mixture well.
  4. Heat the  tortillas according to package directions. Divide the egg mixture evenly among tortillas. Top each serving with 2 tablespoons shredded cheese and about 1/3 cup pico de gallo (optional).
The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

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