Breakfast Burrito

This is filling grub from the southwestern portion of the galaxy.


  • 1 large wheat flour tortilla, heated
  • ½ medium potato, diced
  • 5–10 mL butter
  • 1 egg, scrambled
  • salt, to taste
  • pepper, to taste
  • 1–2 sprigs fresh cilantro, chopped
  • 15 mL green onion, chopped
  • 50 g cheddar cheese, grated (about 125 mL when grated coarsely)
  • 60 mL tomato, chopped (about ¼ of a medium tomato)


  1. Assemble ingredients and prepare (i.e. chop, dice, grate) as indicated.
  2. Heat fry pan, and when warm, heat tortilla for about 30 seconds on each side. Remove and place on plate.
  3. Melt butter in fry pan over medium heat and sauté diced potato until tender.
  4. Pour egg into pan and season with salt and pepper. Stir mixture until egg is cooked.
  5. Transfer egg and potato mixture to the tortilla. Arrange down the center of the tortilla, leaving edges free for wrapping.
  6. Sprinkle on fresh cilantro, green onion, grated cheese and chopped tomato, holding back a little bit of the tomato and green onion for garnish.
  7. Fold top and bottom edge of tortilla over the egg mixture. Fold right side over and continue rolling to the left to complete your breakfast burrito. Garnish with a few pieces of chopped tomato and green onion.

Back to Recipes