Breakfast Burritos
Breakfast burritos are a delicious, customizable, and portable meal perfect for busy mornings.Packed with protein, vegetables, and cheese, they provide a satisfying way to start the day. You can easily prep them ahead of time for a quick, on-the-go breakfast throughout the week.This recipe can be personalized with your favorite ingredients, including bacon, sausage, or vegetarian options like black beans and tofu.
Equipment
- 1 Non-stick skillet or frying pan (for scrambling eggs and cooking protein)
- 1 Medium bowl (for beating eggs)
- 1 Large skillet (for sautéing vegetables)
- 1 Tongs or spatula (for mixing and stirring)
- 1 Knife (for chopping vegetables and protein)
- 1 Cutting board (for chopping)
- 4 Tortillas (large size for wrapping)
Ingredients
- 8 large eggs
- 4 flour tortillas large size
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon or sausage, chorizo, or vegetarian protein of choice
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- 1/2 cup spinach optional
- Salt & pepper to taste
- 1 tablespoon olive oil for sautéing vegetables
- 1/4 cup salsa optional for topping
Instructions
Prepare the Filling:
- In a medium bowl, beat the eggs and season with salt and pepper.
- In a non-stick skillet over medium-low heat, scramble the eggs until they are soft and fluffy, then remove from heat and set aside.
Cook the Protein:
- If using bacon, sausage, or chorizo, cook in a separate skillet until fully cooked. Drain excess grease and set aside. For a vegetarian option, sauté black beans or tofu in the same skillet.
Sauté Vegetables:
- In a large skillet, heat olive oil over medium heat.Add the diced bell peppers, onions, and spinach (if using) and sauté for 3-5 minutes until softened.
Assemble the Burritos:
- Warm the tortillas in a dry skillet for 15-20 seconds on each side.Lay each tortilla flat and add a portion of the scrambled eggs, protein, sautéed vegetables, and shredded cheese.
- Fold in the sides of the tortilla, then roll up from the bottom to enclose the filling tightly.
Serve:
- Serve immediately, topped with salsa, sour cream, or avocado, if desired.
Notes
- You can freeze the breakfast burritos for up to 2-3 months. Just wrap them tightly in foil or plastic wrap and store them in a freezer-safe bag. Reheat in the microwave or skillet when ready to eat.
- Feel free to customize the filling to your taste. Add extra vegetables like mushrooms or zucchini, or swap out the cheese for a dairy-free alternative.
- If you’re looking for a lower-carb version, try using lettuce wraps instead of tortillas.