Veggie Breakfast Burritos: A Delicious Start to Your Day
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Mornings can feel rushed, especially when you’re juggling getting everyone out the door on time. In our home, we’ve found that having a quick and nutritious breakfast option makes all the difference. These Veggie Breakfast Burritos are a lifesaver! Packed with vibrant veggies, fluffy eggs, and melty cheese, they’re a hit with the whole family. Whether it’s a weekday morning scramble or a leisurely weekend breakfast, these burritos are sure to please.
Ingredients:
½ cup diced red bell pepper
¼ cup diced onion
1 small jalapeño pepper, finely chopped (optional for a mild kick)
2-3 tsp avocado oil or butter
Salt and pepper to taste
6 eggs
4 oz grated cheese (cheddar, pepper jack, or Mexican blend)
4 large “burrito-sized” flour tortillas
Instructions:
Prep Your Ingredients: Start by chopping the bell pepper, onion, and jalapeño. Crack eggs into a bowl and whisk until smooth. Grate your cheese (freshly grated melts better!).
Cook the Veggies: Heat a large skillet over medium-high heat with 1-2 teaspoons of avocado oil or butter. Sauté the peppers, onion, and jalapeño until tender. Season with a pinch of salt and pepper. Transfer the veggies to a large bowl.
Scramble the Eggs: In the same skillet, heat another teaspoon of avocado oil or butter. Pour in the whisked eggs and cook, stirring gently, until fluffy and just set. Transfer the eggs to the bowl with the veggies and mix gently to combine.
Warm the Tortillas: Instead of using a microwave, lightly steam your tortillas. Place them in a clean, damp tea towel and warm in a skillet or oven at low heat for 2-3 minutes. This makes them pliable for folding.
Assemble the Burritos: Lay a tortilla flat, add a scoop of the egg-and-veggie mixture, and sprinkle with cheese. Fold the sides over the filling, then roll tightly from the bottom up. Repeat with the remaining tortillas.
Toast the Burritos: For extra crispness, heat a skillet over medium heat with a drizzle of avocado oil or butter. Place the burritos seam-side down and cook for about 3 minutes per side until golden and heated through.
Serve and Enjoy: Pair with salsa or sour cream for dipping.
Make It Your Own:
Spice Swap: Add smoked paprika or cumin for extra flavor.
Veggie Variations: Mix in chopped spinach, zucchini, or mushrooms.
Protein Boost: Add black beans or avocado slices for added fiber and healthy fats.
Meal Prep and Storage Tips:
These burritos are fantastic for meal prep! Here’s how to store them:
Refrigerate: Wrap each burrito tightly in foil or parchment paper and store in an airtight container for up to 4 days.
Freeze: For longer storage, wrap burritos in parchment and then foil before freezing. They’ll keep for up to 3 months.
Reheat: To reheat from frozen, unwrap the burrito and bake at 375°F for 25-30 minutes, or until heated through. For a quicker option, thaw in the fridge overnight and reheat on the stove top or in the oven.
Recommended Products:
Non-Toxic Nonstick Skillet: Perfect for sautéing veggies and scrambling eggs with ease.
Avocado Oil: A high-quality oil that’s great for high-heat cooking and packed with heart-healthy fats.
Vegetable Chopper: Save time and effort with this handy tool, perfect for quickly dicing bell peppers, onions, and more to get breakfast on the table even faster.
24pc Borosilicate Glass Storage Containers: Ideal for meal prep and storage, these durable glass containers keep your burritos fresh and ready to grab on busy mornings.
These Veggie Breakfast Burritos are an easy way to start your day with a burst of flavor and nutrition. They’re versatile and totally customizable—a recipe worth keeping in your meal-prep rotation. This recipe serves 4, making it perfect for feeding your family or preparing ahead for the week. Whether you enjoy them fresh out of the skillet or reheated during a busy morning, these burritos deliver on taste and convenience. Have you tried them yet? I’d love to hear how they turned out for you! Share in the comments below—you might inspire others to try something new.
Nutrition Facts below are estimated using an online recipe nutrition calculator.
Calories: 420kcal, Carbohydrates: 34g, Protein: 20g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 275mg, Sodium: 683mg, Potassium: 265mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1261IU, Vitamin C: 29mg, Calcium: 305mg, Iron: 3mg
