Ingredients

• 4 large eggs
• 2 tbsp milk
• 1 tbsp butter or oil
• Salt to taste
• Black pepper to taste

• ½ cup onion, finely chopped
• ½ cup bell peppers, chopped
• ¼ cup sweet corn or boiled beans
• 1 green chilli, finely chopped (optional)

• 2 large flour tortillas
• ¼ cup grated cheese
• Tomato salsa or ketchup
• Fresh coriander (optional)

Instructions

1. Prepare the Eggs: Whisk eggs with milk, salt, and pepper until well combined.
2. Sauté Vegetables: Heat butter or oil in a pan. Add onions and sauté until soft.
3. Add Other Veggies: Add bell peppers, corn, and green chilli. Cook for 2–3 minutes.
4. Scramble Eggs: Pour in egg mixture and cook on low heat, stirring gently until soft and fluffy.
5. Warm Tortillas: Heat tortillas on a pan until soft and pliable.
6. Assemble Burrito: Place egg filling in the centre of tortilla. Top with cheese and salsa.
7. Wrap: Fold sides and roll tightly into a burrito.
8. Serve: Serve warm as is or lightly toast the burrito before serving.

Why You’ll Love This Recipe

• Quick and filling breakfast
• Easy to customise
• Perfect for busy mornings
• Balanced meal in one wrap
• Kid and adult friendly

Common Mistakes

• Overcooking the eggs
• Using cold tortillas
• Overfilling the burrito
• Skipping seasoning

Variations

Vegetarian: Add mushrooms or paneer.
Spicy: Add hot sauce or jalapeños.
Healthy: Use whole wheat tortillas.

Personal Note

Breakfast burritos are my go-to when mornings are rushed but I still want a wholesome meal. They’re comforting, versatile, and easy to prep ahead. One burrito is enough to keep me full for hours.