Easy Breakfast Burrito
A quick and nutritious breakfast option that combines eggs, cheese, and vibrant vegetables all wrapped in a tortilla, perfect for busy mornings.
Ingredients
Main Ingredients
- 4 large large eggs for a fluffier texture, consider using egg whites or a flaxseed meal substitute
- 1/2 cup shredded cheese cheddar or a spicy pepper jack works well; opt for nutritional yeast for a dairy-free version
- 1/2 cup diced bell peppers any color will do; zucchini or spinach can also be great alternatives
- 1/4 cup diced onion green onions or leeks can add a unique flavor twist
- Salt and pepper to taste
- 4 medium-sized flour tortillas feel free to use whole wheat, corn, or gluten-free tortillas
Optional Toppings
- salsa
- avocado
- hot sauce
Instructions
Preparation
- Start by washing and chopping your vegetables. Dicing bell peppers and onions into small, manageable pieces will ensure they cook evenly. If using any optional toppings like avocado or salsa, prepare them too.
Cooking
- In a medium bowl, whisk together the eggs along with a pinch of salt and pepper.
- In a non-stick skillet over medium heat, add a tiny splash of oil and then pour in the whisked eggs. Stir gently to scramble until they’re just set but still creamy—around 3-4 minutes.
- Once the eggs are almost done, add the diced vegetables and let them cook for an additional minute. Then, sprinkle in the shredded cheese and mix until melted.
Assembly
- Warm the tortillas briefly in another skillet or directly over the flame.
- Scoop a generous amount of the egg mixture into the center of each tortilla, fold in the sides, and roll it up tightly.
Serving
- Serve the burrito warm, topping it with salsa, sliced avocado, or hot sauce.
Notes
To store leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in a skillet for best results.