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Taco Breakfast Burrito

Taco Breakfast Burrito


  • 1 large flour tortillas large -
  • 2 eggs large, beaten -
  • 1/4 cup cheese shredded - (more or less to taste)
  • 2 tblsp pico de gallo salsa or salsa fresca - (more or less to taste)
  • 1 tblsp cilantro leaves finely chopped - (more or less to taste)
  • 1/2 radish thinly sliced - (more or less to taste)
  • 1/4 jalapeno seeded, thinly sliced - (more or less to taste)
  • 1/4 avocado seeded, mashed - (more or less to taste)
  • 2 tblsp refried beans - 2 tblsp more or less to taste
  • sour cream or sour cream based flavored dip - if desired for serving
  • pico de gallo salsa or salsa fresca - if desired for serving


  1. We like to get everything ready, make the eggs and then make the burrito. Start by preparing your work space. Create a space for the tortilla. Slice your radish and jalapeno. We find slices should be as thin as possible. Set aside on a small plate. Amounts listed are a suggestion or guideline only. You have to make them how you like them! We do here! Cut, seed and mash your avocado. Set aside in a small dish. Get out cheese, refried beans and Pico de Gallo. Chop the cilantro. Prepare scrambled eggs how you like them. Set aside. Now lets make the burrito! Spread refried beans on the middle third section of the tortilla. Place radish and jalapeno slices in a row up the middle of the refried beans. Sprinkle cilantro. Place mashed avocado, in a row, on top of the refried beans, beside the radishes and jalapeno. Sprinkle the cheese and place your scrambled eggs in the middle of your tortilla, on top of everything. Spoon some pico de gallo on top. Fold in the sides and roll up your burrito, as tightly as possible. Dip you finger in water and run it over the edge to seal your burrito. If your tortillas are not fresh and keep breaking apart try heating them for a few seconds in the microwave. Serve with sour cream and salsa if desired. Enjoy!

Recipe Notes