Italian Breakfast Burrito

Italian Breakfast Burrito

Made  times

"Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 663 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 37.2 g
  • 57%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 285 mg
  • 95%
  • Sodium:
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • 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.



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!