Recipe courtesy of Kathleen Daelemans

Take to Work Scrambled Egg Breakfast Burritto

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  • Level: Easy
  • Total: 17 min
  • Prep: 10 min
  • Cook: 7 min
  • Yield: 2 servings
  • Nutrition Info
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Salsa Verde:

1 (13-ounce) can tomatillos or 6 medium peeled and cored tomatillos, cut into quarters

6 medium peeled and cored tomatillos, cut into quarters

1/4 jalapeno, seeded and cut into several pieces

1/2 cup loosely packed cilantro leaves

1/2 lime, juiced

1/8 cup water

1/2 teaspoon coarse salt

For the scrambled eggs:

2 eggs

4 egg whites

Coarse salt and cracked black pepper

1/2 teaspoon extra-virgin olive oil

4 (6-inch) flour tortillas


  1. For the salsa: Place all ingredients in food processor or blend and pulse until smooth. You may need to thin the sauce to desired consistency with up to 1/4 cup of water. Set aside.
  2. Whisk eggs and egg whites together. Season with salt and pepper. Heat oil in a 10-inch non-stick pan over medium heat. Add eggs. Let cook for 1 minute or just until barely set. Using a heat proof rubber spatula, gently stir in figure 8 motion until eggs are just cooked.
  3. Heat tortillas. Distribute eggs evenly among tortillas. Top with salsa, to taste.
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