Description

Start your day with a burst of flavor! This Corn Breakfast Burrito combines fluffy scrambled eggs, sweet corn, and savory spices, all wrapped in a warm tortilla. Perfect for breakfast or brunch, it’s quick to make and easily customizable, ensuring a delightful meal that satisfies everyone at the table.

Ingredients

Scale

4 large eggs
1 cup sweet corn (fresh or frozen)
1 cup grated cheddar cheese
4 large flour tortillas
1 cup chopped bell peppers (red or yellow)
1/2 cup diced onion
2 tsp olive oil

Instructions

In a large skillet over medium heat, add olive oil and sauté onions and bell peppers for about 5 minutes until softened.
In a separate bowl, whisk eggs with salt and pepper until combined.
Add sweet corn to the skillet with vegetables and stir together.
Pour in the whisked eggs, gently stirring until cooked through but still soft. Remove from heat and add cheddar cheese to melt.
Spoon filling onto one side of each tortilla, fold in sides, and roll tightly.
Serve warm with optional toppings like salsa or avocado.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Sautéing
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito (approximately 230g)
Calories: 360
Sugar: 3g
Sodium: 690mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 14g
Cholesterol: 370mg

Keywords: Customize by adding black beans for protein or jalapeños for spice. Warm tortillas before filling to prevent tearing. Store leftovers in an airtight container for up to three days.