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Picnic Breakfast Burrito

Picnic Breakfast Burrito
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  • 10 
  • 1/4 cup
    whole milk
  • 1/3 cup
    chopped cilantro/basil
  • Pinch of 
    sea salt/pepper/ red pepper flakes
  • 2 cups
    baby tomatoes
  • 1 teaspoon
    olive oil
  • 3/4 cup
    diced yellow onion
  • 2 cups
    baby spinach
  • 1 cup
    shredded pepper jack cheese
  • avocado
  • 4 large
    whole grain tortillas
  1. Heat your oven to 350°F.
  2. Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.
  3. Crack the eggs into a large mixing bowl, add the milk and generous pinch of salt, red pepper flakes, and pepper and whisk well. Whisk the eggs until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat (you really want almost medium low, as eggs that are cooked a bit slower tend to have a softer texture than flash cooked on high heat). Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook, I promise. (Remember, you have to wait 20 minutes for the tomatoes anyway.)
  4. Warm each of your tortillas over the stove to warm.  I like mine to get a few little blisters on each side. Lay them on a cutting board and sprinkle with the cheese. Make a layer of baby spinach, pile a quarter of the eggs, and the roasted tomato/onion mix, down the middle of each tortilla. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. If using taco size, you’ll halve the amount of goodies per tortilla.
Nutritional Information

Makes: 4 servings
  • Calories347
  • Carbohydrates22.0g
    • Dietary fiber6.5g
  • Cholesterol22mg
  • Fat19.2g
    • Saturated fat4.8g
  • Sodium440mg
  • Protein21.9g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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