Roll up a quick, protein-packed burrito from Land O’ Lakes for an easy, on-the-go breakfast.


  • 3/4 cup sour cream
  • 2 tablespoons taco seasoning mix
  • 6 Land O Lakes® Eggs
  • 2 tablespoons water
  • 6 (8-inch) flour tortillas, warmed
  • 3 ounces (3/4 cup) shredded Cheddar cheese
  • 1 cup shredded Romaine lettuce
  • 1 large (1 cup) tomato, seeded, chopped


  1. Stir together sour cream and taco seasoning mix in bowl; set aside.
  2. Beat eggs and water with whisk in another bowl until well beaten. Pour eggs into 10-inch skillet sprayed with no-stick cooking spray. Cook over medium heat, gently lifting portions with spatula to allow uncooked portions to flow underneath, 3-5 minutes or until eggs are set.
  3. Spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, 2 tablespoons cheese, 2 tablespoons lettuce and about 2 tablespoons tomato. Roll up tightly; serve warm.

Pairing Suggestion: Odwalla

(image & recipe via Land O’ Lakes)