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Italian Breakfast Burrito

"Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner."
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25 m servings 663 cals
Original recipe yields 6 servings (6 burritos)

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  • Ready In

  1. In a large skillet heat olive oil over medium heat. Add spinach, prosciutto, basil, artichoke hearts, shallots, and garlic. Cook and stir until spinach is wilted.
  2. In a bowl whisk together eggs, dash salt, and dash ground black pepper. Pour over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. With spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through and still glossy and moist. Remove from heat. Wrap tortillas in white paper towels; heat in microwave oven on 100 percent power (high) for 30 to 60 seconds or just until warmed. Spread each tortilla with pesto to within 1 inch of edge. Sprinkle cheese over pesto. Evenly divide egg mixture among tortillas; roll up, tucking in ends. Serve with warm Classico(R) Tomato and Basil pasta sauce.

Nutrition Facts

Per Serving: 663 calories; 37.2 g fat; 52.8 g carbohydrates; 30.7 g protein; 285 mg cholesterol; 1438 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I skipped the fresh basil (only because I didn't have any) and didn't bother serving this with pasta sauce. I also used whole wheat tortillas. I was hesitant to serve this to the family because ...

My husband and I absolutely loved this! So flavorful and filling and easy! I substituted ham for the prosciutto, onions for the shallots, left out the cheese, skipped the pasta sauce, but put a ...

I hate all things green but this was great! I did substitute ham for sausage and mozzerella for Almond cheese. And made a homemade pesto without the pinenuts. Am making again today! Thanks!