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Taco Breakfast Burrito

For a slightly different take on breakfast or brunch, consider the Taco Breakfast Burrito. Wrap scrambled eggs, with a blend of Mexican flavors and a good helping of Monterey Jack cheese in a burrito and the first meal of the day becomes really special.


  • 1 large flour tortillas large
  • 2 large eggs beaten
  • ¼ 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)
  • ½ radish thinly sliced - (more or less to taste)
  • ¼ Jalapeno seeded, thinly sliced - (more or less to taste)
  • ¼ avocado mashed - (more or less to taste)
  • 2 tblsp refried beans
  • sour cream or a sour cream-based flavored dip - if desired, for serving
  • Pico de Gallo salsa or salsa Fresca - if desired for serving


  • Prepare a work space. Thinly slice radish and Jalapeno. Set aside on a small plate. Amounts listed are a suggestion or guideline only. Cut and mash avocado and set aside in a small dish. Get out cheese, refried beans and Pico de Gallo. Chop the cilantro. Scramble the eggs the way you like them. Set aside. Now lets make the burrito! Spread refried beans in the middle third section of the tortilla. Place radish and Jalapeno slices in a row up the middle of the refried beans. Sprinkle cilantro over top. Place mashed avocado, in a row, on top of the refried beans, beside the radishes and Jalapeno. Sprinkle the cheese and place scrambled eggs in the middle of the tortilla on on top of everything. Spoon Pico de Gallo on top. Fold in the sides and roll up burrito, as tightly as possible. Dip your finger in water and run it over the edge to seal the burrito. If tortillas aren't fresh and keep breaking apart, try heating them for a few seconds in the microwave. Serve with sour cream and salsa if desired. Enjoy!