Dinner

Tex-Mex Breakfast Burrito with Tomato Salsa and Cheddar Recipe

Name: Tex-Mex Breakfast Burrito with Tomato Salsa and Cheddar Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 2 tomatoes, halved, seeds scooped out, then chopped; 3 spring onions, chopped (half for salsa, half for eggs); 1 red chilli, sliced (deseeded if preferred milder, half for salsa, half for eggs); Salt and pepper, to taste; 4 eggs; 100ml milk; 1 tsp olive oil; 100g cheddar cheese, grated; Salt and pepper, to taste; 2 large wraps; Optional: soured cream and guacamole, to serve

ByCleo Brixton November 30, 2025November 30, 2025

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Introduction

This Tex-Mex burrito is a delicious, quick meal that combines fluffy scrambled eggs with fresh tomato salsa and melted cheddar. Perfect for breakfast or a light lunch, it’s flavorful and easy to make with simple ingredients.

A white plate on a white marbled surface shows a breakfast scene with two burritos cut in half and stacked. The burritos have soft light beige tortillas wrapping a filling of fluffy yellow scrambled eggs mixed with small red chili slices and green herbs. To the left of the burritos is a small pile of fresh red tomato strips mixed with green scallions, giving a fresh, bright contrast. Behind the tomatoes is a dollop of chunky green guacamole topped with a small white sauce spot. A silver fork rests on the upper left side of the plate, with a woman's hand holding it. The plate sits on a green and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tomatoes, halved, seeds scooped out, then chopped
3 spring onions, chopped
1 red chilli, sliced (deseeded if you like it milder)
4 eggs
100ml milk
1 tsp olive oil
100g cheddar, grated
2 large wraps
Soured cream and guacamole to serve (optional)

Instructions

Step 1: In a small bowl, combine the chopped tomatoes, half the spring onions, and half the red chilli. Add seasoning to taste and set the mixture aside as a fresh tomato salsa.
Step 2: Beat the eggs and milk together with a fork, seasoning the mixture lightly.
Step 3: Heat the olive oil in a large non-stick pan over medium heat. Add the remaining spring onions and chilli, frying for about 1 minute until fragrant.
Step 4: Pour in the egg mixture. Gently scramble the eggs by dragging the cooked portions towards the center as they set. Cook to your preferred consistency.
Step 5: Remove the pan from the heat and sprinkle grated cheddar over the eggs. Stir gently to melt the cheese.
Step 6: Divide the cheesy scrambled eggs evenly between the two wraps. Fold up the top and bottom edges of each wrap, then roll them up tightly.
Step 7: Slice each burrito in half and serve with the homemade tomato salsa. Add soured cream and guacamole on the side if desired.

Tips & Variations

Use a mild or hot chilli depending on your heat preference, or omit it entirely for a gentler flavor.
For extra protein, add cooked black beans or grilled chicken before rolling the burrito.
Try swapping cheddar for Monterey Jack or a spicy cheese for a different twist.
Warm the wraps slightly before filling to make them more pliable and easier to roll.

Storage

These burritos are best enjoyed fresh but can be wrapped tightly and refrigerated for up to 24 hours. Reheat in a microwave or oven until warmed through. Add fresh salsa and sour cream after reheating to maintain their texture and flavor.