Chef Allen’s Breakfast Burrito

Contributed by Allen Tran, USSA Performance Chef

Serves 5

10 Whole-wheat tortillas

1 dozen eggs, beaten

1 tablespoon canola oil


0.5 cup Monterrey Jack, cheddar, or “taco blend” shredded cheese

1 package (12-16 oz) frozen spinach, thawed in the microwave and drained of excess water

1 jar (16 oz) of salsa

1 red bell pepper, diced

1 small onion, diced


  • Preheat large non-stick pan on medium heat.
  • Scramble the eggs in the hot pan until preferred doneness. Remove from pan and set aside.
  • Lay tortillas out on a clean table or counter in an assembly line.
  • Place about a 1/2 cup of eggs in each tortilla, slightly off-center (to allow room for the tortilla to be rolled) and add toppings as desired.
  • Roll tortillas into wraps. Serve immediately or freeze for later (see tip below)


Saving for later:

These wraps can wrapped in plastic wrap and frozen individually. You can make a big batch and have it ready to reheat in the morning in the microwave (reheat for 1-2 min on high)