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Veggie Breakfast Burritos Recipe

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4.2 from 10 reviews

These Veggie Breakfast Burritos are a delicious and wholesome way to start your day. Packed with scrambled eggs, fresh bell pepper, and broccoli, and optionally melty cheese, wrapped in warm tortillas, they make a perfect nutritious and satisfying breakfast. Easy to prepare and customizable, these burritos can also be sealed in a hot skillet for a crispy finish.

Ingredients

Egg Mixture

  • 6 eggs
  • 1/4 cup milk of your choice
  • Salt and pepper to taste

Vegetables

  • 1 red bell pepper, chopped
  • 1 head broccoli, chopped

Other

  • 3/4 cup shredded cheese (optional)
  • 3 large tortillas
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Egg Mixture: In a large bowl, whisk together the 6 eggs, 1/4 cup milk, and salt and pepper to taste. Set aside while you prepare the vegetables.
  2. Cook the Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped red bell pepper and broccoli along with a pinch of salt and pepper. Cook for 5-10 minutes until the broccoli is bright green and fork-tender, stirring occasionally.
  3. Scramble the Eggs with Vegetables: Pour the whisked egg mixture into the skillet with the cooked vegetables. Stir continuously over medium-low heat until the eggs are just cooked through, approximately 5 minutes. Turn off the heat and fold in the shredded cheese until melted. Transfer the mixture to a plate and allow it to cool for 20 minutes. Wipe out the skillet and return it to the stove.
  4. Assemble the Burritos: Lay out a tortilla and place one-third of the egg and vegetable mixture onto it. Refer to the included video or standard burrito rolling technique to fold your burrito tightly. Repeat for the remaining two tortillas.
  5. Optional Sealing: To help the burritos stay together and add a slight crisp, lightly oil the skillet and heat it over medium-high heat. Place each burrito seam-side down and cook for 3-4 minutes until sealed and lightly browned.
  6. Storage: Allow burritos to cool completely before wrapping them tightly in foil, plastic wrap, or beeswax wrap. Store in an airtight container in the refrigerator for up to 3 days.

Notes

  • Feel free to substitute the vegetables with your favorites or what you have on hand, such as spinach, mushrooms, or tomatoes.
  • The cheese is optional and can be omitted or substituted with a dairy-free alternative for a vegan variation.
  • You can use whole wheat or gluten-free tortillas depending on dietary needs.
  • For meal prep, these burritos can be frozen individually and reheated in the microwave or oven.
  • For added flavor, consider adding spices such as cumin or smoked paprika to the vegetable mixture.

Find it online: https://simpleplatter.com/veggie-breakfast-burritos-recipe/