Mini Goat Cheese and Mushroom Breakfast Burritos Recipe

By Marcus Samuelsson |

The Casual Vegetarian by Madeleine Ignon

I love breakfast. I love burritos. I love breakfast burritos.

In general, breakfast burritos can be a little too heavy, so in this one I left out the usual potatoes and sour cream (and meat, obviously) and chose a light but flavorful goat cheese.

Here it is: a weekend staple made healthy, easy, and extremely quick.

Prep Details

Servings: 2


4 eggs

A splash of milk

1 tablespoon olive oil

2 flour tortillas, big enough to wrap up ingredients (I used whole wheat)

1/2 white onion, chopped

1 cup chopped mushrooms

1 cup chopped tomatoes

1/2 cup crumbled goat cheese (or any kind you like)

A few sprigs of cilantro

Salt, to taste

Freshly ground pepper, to taste


  Photographer: Madeleine Ignon

Photographer: Madeleine Ignon



1. Crack the eggs into a bowl, add the splash of milk, and whisk them together with a whisk or fork. The milk will make the eggs a little more fluffy. Set aside.

2. Saute the onions and mushrooms in olive oil until the onions become translucent and the mushrooms get browned. Then add the eggs and scramble all the ingredients together.

3. While the eggs are cooking, "toast" the tortillas on an open burner with a low flame, turning over periodically with a pair of tongs.

4. When the eggs are done and the tortillas are warmed, assemble the mini burrito by dividing the ingredients between the two tortillas-egg, mushroom, and onion mixture, then tomatoes, goat cheese, cilantro, and the salt and pepper. Feel free to add salsa or hot sauce if you like.