Cheesy Breakfast Burrito

  • Yield 6 servings

Eggs, vegetables and cheese come together in this easy to make breakfast burrito.


6 large (10 inches each) flour tortillas
1 cup Wisconsin Jalapeno Cold Pack cheese
1 1/2 cups iceberg lettuce, shredded
1/3 cup ripe black olives, pitted, sliced
1/3 cup scallions or green onions, sliced
12 large eggs, lightly beaten
3/4 cup prepared mild salsa
3/4 cup Wisconsin Colby or Cheddar, shredded


  1. Spread each tortilla with 2 to 3 tablespoons Cold Pack. Sprinkle each with approximately 1/4 cup lettuce, 1 tablespoon olives and 1 tablespoon scallions or green onions.
  2. Scramble 2 eggs per sandwich and spoon in center of each tortilla. Roll up and place seam side down in individual baking dish. Spoon 3 tablespoons salsa and sprinkle with 3 tablespoons cheese over top of each burrito. Bake at 375F for 5 minutes to melt cheese. Garnish with sliced fresh fruit. Serve immediately.
Variations: Serve burrito with Sour Cream and guacamole if desired. Other Cold Pack cheese flavors, such as bacon or horseradish, may be substituted. Shredded barbecued chicken, turkey, beef or pork may be substituted for eggs. For a lower calorie/cholesterol filling, try using a scrambled egg substitute instead of whole eggs. Burrito could be served as out-of-hand sandwich if not topped and heated with additional salsa and cheese.
Recipe courtesy of the Wisconsin Milk Marketing Board



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