Healthy Recipe of the Month

Breakfast Burrito Scramble

It is important to give your child the fuel their body needs to be successful throughout the day. This tasty breakfast burrito includes the grain, vegetable, protein, and dairy food groups and can assembled the night before. Cut it in half, wrap it in aluminum foil or waxed paper, and store it in the refrigerator. Then, the next morning, all you need to do is warm it up for a perfect grab-and-go meal. Other vegetables can be substituted for the zucchini and green onion, such as red, yellow, or green bell pepper and yellow or white onion. For most young children, half of a burrito is a perfect size serving.


  • 1 tablespoon extra-virgin olive oil
  • 6 eggs, lightly beatenbreakfast burrito
  • 8 green onions, chopped
  • 2 zucchini, very thinly sliced
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups shredded cheddar cheese
  • 4 (10-inch) whole wheat flour tortillas



  1. Warm a large frying pan over medium heat for 1 minute. Add the oil and let it warm for about 30 seconds. Add the green onions, zucchini, salt, and pepper, and cook, stirring, until the zucchini is tender, about 5 minutes.
  2. Add the eggs to the hot pan and stir with a fork until they are barely set, about 1 minute.
  3. Just before assembling the burritos, place a dry frying pan over medium-high heat. One at a time, put the tortillas in the pan and heat them, turning them once, until warm and softened.
  4. Put ½ cup of the cheese in the center of each tortilla, leaving about 2 inches uncovered around the perimeter of the tortilla. Divide the egg scramble evenly among the tortillas, placing it on top of the cheese.
  5. Fold the right and left sides of the tortilla over partway, so that the body of the tortilla is about 6 inches wide. Starting from one open end, fold the tortilla up about 3 inches, and then gently roll the filled tortilla over to seal.

Adapted from: Fast, Fresh and Fun ( by First 5 California



<<Back to Newsletter