A Breakfast Burrito with Veggies is the perfect combination of a hearty, satisfying breakfast and a burst of fresh flavors. Filled with scrambled eggs, sautéed vegetables, cheese, and wrapped in a soft tortilla, this recipe is not only delicious but also nutritious. Whether you’re looking for a quick breakfast or something to meal prep for the week, this burrito is versatile and can be customized to suit your preferences. You can easily add or swap ingredients, such as different veggies, types of cheese, or protein options.
Ingredients:
For the Burrito:
- 2 large eggs (or 3 if you prefer a larger portion)
- 1/4 cup milk (or dairy-free milk for a vegan version)
- 1 tablespoon olive oil (for sautéing vegetables)
- 1/2 onion, diced
- 1/2 bell pepper, diced (any color)
- 1 small zucchini, diced (optional)
- 1/2 cup spinach (fresh or frozen)
- 1/4 cup grated cheese (cheddar, mozzarella, or vegan cheese)
- 1 large whole wheat or flour tortilla (or a gluten-free tortilla)
- Salt and pepper, to taste
- 1 tablespoon salsa (optional, for extra flavor)
- 1/4 avocado, sliced (optional, for topping)
- 1 tablespoon hot sauce (optional, for some spice)
Optional Add-ins:
- 1/4 cup black beans (canned or cooked)
- Sour cream (or dairy-free yogurt for a vegan version)
- Fresh cilantro, chopped (for garnish)
- Tomato, diced (for extra freshness)
- Lime wedges, for serving
Instructions:
1. Prepare the Vegetables:
Sauté the Vegetables: Heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Once the oil is hot, add the diced onion and bell pepper to the pan. Sauté for about 3-4 minutes, or until the vegetables start to soften and become fragrant. If you’re using zucchini, add it to the pan and cook for another 2-3 minutes until it’s tender.
Add Spinach: Next, add the spinach to the pan. If you’re using fresh spinach, it will cook down quickly. Stir it into the vegetables and let it wilt for another 1-2 minutes. If you’re using frozen spinach, make sure it’s thawed and excess moisture is drained before adding it to the pan.
Season the Vegetables: Sprinkle the vegetables with a pinch of salt and freshly ground black pepper to taste. Stir everything together and cook for an additional minute to ensure that the seasonings are evenly distributed.
2. Scramble the Eggs:
Prepare the Egg Mixture: While the vegetables are cooking, crack the eggs into a bowl. Add 1/4 cup of milk (or dairy-free milk for a vegan option) and whisk the mixture until it’s fully combined. The milk helps make the eggs fluffier and creamier.
Scramble the Eggs: In another skillet, heat a small amount of olive oil or butter over medium-low heat. Once hot, pour in the egg mixture. Let the eggs cook undisturbed for a few seconds before gently stirring with a spatula. Continue stirring occasionally until the eggs are cooked through but still soft and creamy. Remove from the heat.
3. Assemble the Burrito:
Warm the Tortilla: Place your tortilla on a hot, dry skillet over medium heat for about 30 seconds on each side, just to warm it up and make it more pliable. Alternatively, you can microwave the tortilla for about 10-15 seconds.
Layer the Ingredients: Once the tortilla is warmed, place it flat on a clean surface (like a cutting board or plate). Begin by layering the scrambled eggs in the center of the tortilla, followed by the sautéed vegetables. If you’re adding black beans, sprinkle them on top as well. Add your grated cheese and a spoonful of salsa for extra flavor.
Add Toppings: If you like, you can also add slices of avocado and a drizzle of hot sauce or sour cream for an added touch. Sprinkle with fresh cilantro and a squeeze of lime juice for a refreshing zing.
4. Roll the Burrito:
Fold the Sides: Carefully fold in the sides of the tortilla to cover the filling, creating an envelope-like shape.
Roll it Up: Starting from the bottom, gently roll up the tortilla over the fillings, tucking it in as you go to ensure everything stays inside. Be sure not to overfill the burrito, as this can make it difficult to roll tightly.
Secure the Burrito: Once the burrito is fully rolled, place it seam-side down on a warm skillet to lightly toast and seal the burrito, making sure it doesn’t unroll. Toast it for 2-3 minutes on each side, pressing down gently with a spatula, until it’s golden brown and slightly crispy.
5. Serve the Breakfast Burrito:
Slice and Serve: Once your burrito is toasted and crispy, transfer it to a plate. You can slice it in half for easier eating or leave it whole. Serve it with a side of salsa, sour cream, extra avocado slices, or a fresh salad.
Enjoy! Your breakfast burrito with veggies is now ready to be enjoyed! The combination of creamy scrambled eggs, sautéed vegetables, and melted cheese wrapped in a soft tortilla makes for a delicious, satisfying breakfast or brunch.
Serving Suggestions:
- With a Side of Fruit: Serve the burrito with fresh fruit like citrus slices, berries, or a small fruit salad to balance the richness of the dish.
- With Potato Wedges: For a more filling meal, serve the burrito with crispy breakfast potatoes or homemade hash browns for some extra crunch.
- With a Green Salad: A simple mixed green salad with a light vinaigrette can complement the richness of the burrito and add a refreshing contrast.
- With Guacamole: If you’re a fan of guacamole, serve it alongside the burrito for an added creamy, zesty flavor.
Tips for the Perfect Breakfast Burrito:
- Use Fresh Ingredients: Fresh, seasonal vegetables like bell peppers, onions, and spinach enhance the flavor of the burrito and add extra nutrition. You can also use frozen vegetables if fresh ones aren’t available.
- Customize Your Filling: Feel free to get creative with the filling. Add sautéed mushrooms, sun-dried tomatoes, or even grilled chicken or tofu for extra protein. You can also swap the cheese for a dairy-free version.
- Make it Spicy: If you like a little heat, add some diced jalapeños or chili flakes to the scrambled eggs, or top the burrito with a spicy salsa or hot sauce.
- Use a Large Tortilla: A larger tortilla gives you more space to fold and roll your burrito without overstuffing it. This helps to prevent the filling from spilling out while you eat.
- Serve Immediately: Breakfast burritos are best enjoyed fresh. If you have leftovers, store them in an airtight container and reheat them in the microwave or on a skillet for a few minutes before serving.
Storage and Reheating:
Storing Leftovers: If you have leftover burritos, store them in an airtight container in the refrigerator for up to 2 days. You can also wrap them tightly in foil to preserve their shape and prevent them from getting soggy.
Reheating: To reheat the burrito, place it in the microwave for about 30-60 seconds, or until heated through. If you prefer a crispy texture, you can reheat the burrito in a skillet on medium heat, pressing down gently with a spatula to crisp up the outside.
Variations and Customizations:
- Vegan Breakfast Burrito: To make this recipe vegan, replace the scrambled eggs with tofu scramble or chickpea flour mixture, use a dairy-free cheese, and substitute the sour cream with vegan yogurt or avocado.
- Gluten-Free Breakfast Burrito: If you’re gluten-sensitive, you can easily make this burrito gluten-free by using a gluten-free tortilla.
- Low-Carb Option: For a low-carb version, use a lettuce wrap or a low-carb tortilla instead of a regular one.
- Add Sautéed Meat or Plant-Based Protein: If you eat meat, add sausage, turkey bacon, or grilled chicken to the filling. For a vegetarian option, tempeh or seitan can be a great plant-based protein addition.
Final Thoughts:
The Breakfast Burrito with Veggies is a hearty, delicious, and customizable dish that’s perfect for busy mornings or a weekend brunch. It’s a great way to get a balanced meal with protein, fiber, and healthy fats in one satisfying wrap. Whether you’re in the mood for something light or you’re craving a more filling breakfast, this burrito can easily be tailored to your preferences. The combination of scrambled eggs, sautéed vegetables, cheese, and warm tortillas is simply irresistible. Enjoy it with your favorite toppings and make it your own!