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Birds Eye® Breakfast Burrito

By: Birds Eye®

"It is easy to add Southwestern flare to your breakfasts. This dish is sure to satisfy."

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Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon oil
1 teaspoon butter
2 cups Birds Eye® Tender Broccoli Cuts, defrosted and broken into small pieces
2 tablespoons onion, chopped
3/4 cup tomato, chopped
6 large eggs
2 tablespoons milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup Cheddar Jack cheese, shredded
4 (8 inch) flour tortillas, warmed
Tomato salsa
Cilantro

Directions

In non stick skillet, melt butter and oil. Add broccoli, onion and tomatoes. Cook over medium heat 3 to 4 minutes until cooked. In a bowl whisk together eggs, milk, salt and pepper. Add the egg mixture to the skillet and cook, stirring with wooden spoon, until eggs are just set. Sprinkle on the cheese, remove from heat. Let rest until cheese melts. Divide the mixture down the center of each tortilla. Roll up tortilla, serve with salsa, garnish with cilantro.

Nutritional Information

Amount Per Serving Calories: 401 | Total Fat: 20.4g | Cholesterol: 335mg Powered by ESHA Nutrient Database

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