Veggie Breakfast Burritos
This tasty veggie breakfast burrito recipe yields 4 standard-sized breakfast burritos. Feel free to add your favorite extras like avocado/guacamole, cilantro, sour cream, and/or salsa. Yum!
Ingredients
- 1/2 cup diced red bell pepper
- 1/4 cup diced onion (any type)
- 1 jalapeño pepper
- 2-3 tsp oil or butter (use as needed)
- salt and pepper to taste
- 6 eggs
- 4 oz grated cheese (cheddar, pepepr jack, or mex blend)
- 4 large "burrito-sized" flour tortillas
Instructions
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First prep all your ingredients for speedier burrtio assembly. Crack eggs into a large bowl and whisk, chop peppers and onion, and grate cheese if not using pre-shredded.
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Heat a large skillet to medium-high heat with a drizzle or so of oil or butter. Sauté peppers and onion until tender. Season with a teeny pinch of salt and pepper. Remove from pan and transfer to a large bowl.
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Return pan to heat and add a little more oil or butter to coat the pan.
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Heat a pan with oil/butter to medium heat, add eggs, and scramble until cooked through. Season with salt and pepper to taste.
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Transfer eggs to veggie bowl and gently fold/mix together.
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For easy burrito assembly warm each tortilla in the microwave for 20 seconds to steam it before filling/rolling. They're much easier to fold once warmed.
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Arrange a scoop of eggs with veggies on warmed tortilla. Sprinkle with cheese and fold/roll until sealed.
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Place seam-side down and repeat for remaining tortillas.
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Ready to eat? Bring a pan to medium heat with a little oil to prevent sticking. Once the pan is hot, add the burritos, seam side down and cook for about 3 minutes pe. side or until burritos are hot in the center and lightly crisp on the outside. Serve with sour cream and salsa (if desired) and enjoy!
Recipe Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!