Breakfast Veggie Burrito

Quick Info

Breakfast Cheese 15-30 min 4


Breakfast Veggie Burrito


Nutrition Information:
Calories 424; Total Fat 30g; Saturated Fat 17g; Cholesterol 279mg, Sodium 889g, Carbohydrates 21g, Protein 17g; Vitamin A 35% DV; Vitamin C 80% DV; Calcium 31% DV; Iron 13% DV.


  • 3 Tbsp. Horizon Organic® unsalted butter
  • 1 red bell pepper, finely chopped
  • 1/4 cup onions, sliced
  • 1 red bell pepper, finely chopped
  • 1 zucchini, sliced
  • 6 Tbsp. chopped fresh, frozen or canned green chilies
  • 4 large Horizon Organic eggs
  • 1/2 tsp. salt
  • 4 soft taco size (7 1/2-in.) flour tortillas
  • 1/2 cup shredded Horizon Organic Cheddar cheese
  • 1/2 cup shredded Horizon Organic Monterey Jack cheese
  • 1/2 cup salsa
  • 1/4 cup Horizon Organic sour cream
  • chopped parsley, to garnish


Preheat oven to 350°F.

In a small bowl, whisk together eggs and salt. Set aside. In a medium skillet, melt butter and sauté onions, red bell peppers, zucchini and green chilies for 3 minutes, until slightly softened. Add eggs and cook until just done, 2-3 minutes.

Divide egg mixture between four tortillas. Sprinkle with about 1 1/2 tablespoon of each cheese, reserving the rest of the cheese for garnish. Roll up. Place in ovenproof pan. Top each burrito with 1 tablespoon Horizon Organic® Sour Cream, 2 tablespoons salsa and remaining cheese. Heat in oven until cheese melts. Garnish with chopped parsley. Serve hot.

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