Egg and Quinoa Burrito

A healthful and filling breakfast burrito with scrambled eggs, black beans, quinoa and pico de gallo.

  1. Preheat griddle or panini press.
  2. Lay tortilla on flat surface. Spread refried beans in center of tortilla.
  3. Layer scrambled eggs over beans. Add quinoa.
  4. Add pico de gallo. Sprinkle on cilantro.
  5. Tuck sides of tortilla over filling and roll forward to close.
  6. Place seam side down on hot griddle or panini press. Sear until golden brown and heated through.
  7. Serve immediately.

  • For a lighter version, try Papetti’s® Easy Eggs® Liquid Egg Whites #91820

  • For another option, add cooked chorizo

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