Breakfast burrito


Prep time10 minutes
Meal categoryBreakfast
Recipe sourceDairy Australia


Kick start your day with this Mexican inspired delicious egg recipe!


4 Eggs (lightly beaten)
1⁄4Cupreduced fat milk
1Cupcorn kernels
2Tablespoonred capsicum (finley diced)
2Tablespoongreen capsicum (finley diced)
  white pepper (to taste)
100Grambutton mushrooms (quartered)
4 wholeflour tortillas (warmed)
2 medium tomatoes (sliced)
1Cupreduced fat cheddar cheese (grated)


  1. Lightly whisk eggs, milk, corn, capsicum and pepper together.
  2. Pour one quarter of the egg mixture into a small pre-heated non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Turn over and cook for a further 15 seconds. Repeat with remaining mixture to make 4 omelettes.
  3. Cook mushrooms in the same frypan until golden.
  4. Top each tortilla with a cooked omelette, sliced tomato, mushrooms and cheese. Fold the edge closest to you over one third of the filling and then fold in the sides of the tortilla to form a burrito.


Tips/handy hints
  • For adults: Add a dash of tabasco sauce to the omelette mixture. 
  • Serve burritos on a large platter, wrapped with a favourite coloured napkin and raffia. A delicious and colourful alternative to a ‘traditional’ weekend omelette.
Nutritional information (per serve)

Each serve of this recipe provides:

  • 0.5 serves of lean meat and poultry, fish, eggs, nuts, seeds or legumes
  • 1 serve of grain foods
  • 1 serve of vegetables


Energy: 1466kJ
Protein: 24g
Total fat: 12g
   Saturated fat: 5g
Carbohydrate: 32g
   Sugars: 6g
Fibre: 7g
Sodium: 499mg
Calcium: 402mg
Iron: 3mg


Recipe reproduced with permission from Dairy Australia


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