Breakfast Burrito

2013 Kids Recipe Challenge winning recipe: 2nd Place!

Jaimie, from Brantford, loves to help make this recipe – especially cracking the eggs!  

Make the egg mixture the night before so all that needs to be done is a warm up in the microwave and wrap in a tortilla to head out to school or work. A great start to anyone’s day. 

Preparation Time: 5 minutes

Cooking Time: 4 minutes

Makes: 1 serving


  1. Change up the veggies and cheese for new flavour combinations.
  2. This recipe doubles easily to make more for family and friends.
  3. Put leftovers away within 2 hours or sooner if they are in a warm location.





1 Tbsp (15 mL)

Green onions


Red or green bell pepper


Salt and freshly ground black pepper

A pinch each

Cheddar cheese, shredded

1/4 cup (60 mL)

Small whole wheat tortillas                          



  1. Wash hands with soap and warm water for at least 20 seconds.  Clean all countertops and equipment used for food preparation.
  2. In a bowl, whisk together eggs and milk.
  3. Gently rinse onion and pepper under cool running water. Chop the onions and dice the pepper; stir into egg mixture.  Add salt and pepper. 
  4. Spray a small nonstick skillet with cooking spray.  Heat over medium low heat. Pour egg mixture into skillet and as egg begins to set, use a spatula to gently push cooked portions to the centre. Tilt pan to allow uncooked eggs to flow into empty spaces.
  5. Sprinkle with cheese and cook for 1 minute or until the internal temperature reaches 74ºC (165ºF) on a digital food thermometer. 
  6. Divide egg in two and place each half onto a tortilla. Roll up to enjoy.

Nutrition Information         per 1 burrito:

Calories: 246 kcal

Protein: 14 g

Fat: 12 g (eggs and cheese)

Carbohydrate: 20 g

Fibre: 3 g

Sodium: 413 mg (tortilla)

Last Update – March 21, 2024

Phone Icon

Dietitians look beyond fads to deliver reliable, life-changing advice. Want to unlock the potential of food? Connect with a dietitian.