Italian Breakfast Burrito

Italian Breakfast Burrito

3 Reviews 1 Pic
  • Ready In

    25 m
Recipe by  Classico

“Mexican in style but Italian in flavor, these hearty egg-filled tortillas make an excellent breakfast, lunch, or dinner.”

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Adjust Servings

Original recipe yields 6 burritos



  1. In a large skillet heat olive oil over medium heat. Add spinach, prosciutto, basil, artichoke hearts, shallots, and garlic. Cook and stir until spinach is wilted.
  2. In a bowl whisk together eggs, dash salt, and dash ground black pepper. Pour over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge. With spatula or large spoon, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until egg mixture is cooked through and still glossy and moist. Remove from heat. Wrap tortillas in white paper towels; heat in microwave oven on 100 percent power (high) for 30 to 60 seconds or just until warmed. Spread each tortilla with pesto to within 1 inch of edge. Sprinkle cheese over pesto. Evenly divide egg mixture among tortillas; roll up, tucking in ends. Serve with warm Classico® Tomato and Basil pasta sauce.

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Reviews (3)

Rate This Recipe
Sarah Jo

Sarah Jo

I skipped the fresh basil (only because I didn't have any) and didn't bother serving this with pasta sauce. I also used whole wheat tortillas. I was hesitant to serve this to the family because I wasn't sure they would like them......but every single one of us loved it. NO leftovers. Family asked me to make this again tomorrow.



My husband and I absolutely loved this! So flavorful and filling and easy! I substituted ham for the prosciutto, onions for the shallots, left out the cheese, skipped the pasta sauce, but put a little ketchup in my home made pesto. Definitely a good recipe that can be altered to use what you already have on hand!



I hate all things green but this was great! I did substitute ham for sausage and mozzerella for Almond cheese. And made a homemade pesto without the pinenuts. Am making again today! Thanks!

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Amount Per Serving (6 total)

  • Calories
  • 663 cal
  • 33%
  • Fat
  • 37.2 g
  • 57%
  • Carbs
  • 52.8 g
  • 17%
  • Protein
  • 30.7 g
  • 61%
  • Cholesterol
  • 319 mg
  • 106%
  • Sodium
  • 1438 mg
  • 58%

Based on a 2,000 calorie diet



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Upside Down Pizza Casserole


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