Light & Healthy Fiesta Egg Burrito

The light & healthy fiesta egg burrito recipe makes a great grab 'n' go breakfast.

  1. Sauté peppers, onions, and corn in olive oil, stirring often to prevent browning. Once onions are translucent, cool, cover, and keep chilled.
  2. Whisk together eggs and water. Cover and keep chilled.
  3. Spray a sauté pan with vegetable spray and bring to medium heat. While sauté pan is heating up, warm tortillas in the microwave or on the grill.
  4. For each burrito, ladle 2 ounces of egg mixture and a full scoop of the cooked vegetable mixture into the heated sauté pan, ensuring the entire bottom of the pan is covered. Sprinkle with 1/2 teaspoon of chopped cilantro.
  5. Using a rubber spatula, draw cooked product to the center of the pan, allowing any liquefied egg mixture to come into contact with hot cooking surface. Flip over to complete cooking process.
  6. Sprinkle 2 tablespoons of shredded cheese blend over the tortilla.
  7. Transfer cooked egg/vegetable mixture onto the center of the tortilla. Fold and roll to form a burrito. Serve cut in half on the bias.

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