Corn Breakfast Burrito
Start your day with a delicious Corn Breakfast Burrito! This quick and satisfying dish combines fluffy scrambled eggs, sweet corn, and melted cheese wrapped in a soft tortilla. Ideal for busy mornings or leisurely weekends, this customizable recipe will delight your taste buds with every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Scrambling
- Cuisine: American
Ingredients
Scale
- 2 large flour tortillas
- 4 large eggs
- 1 cup sweet corn (canned or frozen)
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- ½ cup salsa
Instructions
- Gather and prep ingredients: chop green onions and set aside.
- In a medium bowl, whisk eggs with salt and pepper. In a non-stick skillet over medium heat, scramble the eggs until fluffy.
- Stir in sweet corn and cook for another minute until heated through.
- Sprinkle cheese over the egg mixture and allow it to melt.
- Spoon the egg-corn mixture onto each tortilla, roll tightly, and serve with green onions and salsa.
Nutrition
- Serving Size: 1 burrito (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 410mg
Keywords: Substitute corn with black beans or diced bell peppers for added flavor. Warm tortillas before filling them for easier rolling. Store leftovers in an airtight container for up to three days; reheat in the microwave.