This Veggie Breakfast Burrito is a tasty way to kickstart your day! Packed with colorful veggies, fluffy eggs, and a sprinkle of cheese, it’s both wholesome and filling.
Honestly, who doesn’t love a good burrito? I like to whip these up on busy mornings; they’re quick, delicious, and I can even customize them with my favorite toppings. Yum!
Key Ingredients & Substitutions
Eggs: They are the star of this burrito, giving it a rich texture. If you’re vegan or want a lighter option, consider using silken tofu or chickpea flour mixed with water for a similar consistency.
Milk: I use regular cow’s milk, but feel free to swap it with almond milk, soy milk, or oat milk. These alternatives work well without affecting the flavor too much.
Bell Pepper: Red bell pepper adds sweetness to the dish, but green bell pepper, zucchini, or spinach can be great substitutes. Use whatever you have on hand!
Cilantro: It adds freshness but can be omitted if you’re not a fan. Chopped green onions or parsley are also nice alternatives.
Avocado: The creamy texture makes the burrito feel luxurious. If you don’t have avocado, a dollop of Greek yogurt or sour cream can be a nice substitute.
How Can I Scramble Eggs Perfectly?
Scrambling eggs might sound easy, but getting that perfect fluffy texture takes a few simple tricks:
- Whisk the eggs well with milk, salt, and pepper before cooking. This helps create air bubbles for fluffiness.
- Cook them slowly on low heat. Start with medium heat for sautéing veggies, then reduce it before adding eggs.
- Stir gently and continuously with a spatula. Don’t rush—this allows them to set nicely without overcooking.
- Remove the pan from heat just as they begin to set; they’ll continue cooking from residual heat.
Following these tips will help you achieve soft and fluffy scrambled eggs every time for your burrito!
Veggie Breakfast Burrito
Ingredients You’ll Need:
- 4 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
- 1/2 cup red bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup fresh cilantro, chopped (optional)
- 1 large avocado, sliced
- 2 large flour tortillas (10-inch)
- 1/4 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup salsa or hot sauce, plus more for serving
How Much Time Will You Need?
This Veggie Breakfast Burrito will take about 15 minutes of preparation time and about 5 minutes of cooking time. In total, you should be enjoying your delicious burrito in about 20 minutes!
Step-by-Step Instructions:
1. Whisk the Eggs:
In a medium bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. This helps make your eggs fluffy!
2. Sauté the Veggies:
Heat the olive oil or butter in a nonstick skillet over medium heat. Add the diced red bell pepper and onion into the pan. Sauté them for about 4-5 minutes until they’re softened and aromatic.
3. Scramble the Eggs:
Now, reduce the heat to low and pour in your egg mixture. Stir gently with a spatula to scramble the eggs together with the veggies. Cook until the eggs are just set but still soft, which should take about 3-4 minutes.
4. Mix in Cheese and Cilantro:
Once your eggs are cooked, remove the skillet from the heat. Stir in the chopped cilantro (if using) and shredded cheese until the cheese starts to melt slightly.
5. Prepare the Tortillas:
Warm the flour tortillas in a dry skillet for a minute or place them in the microwave for a few seconds. This makes the tortillas soft and easier to roll.
6. Assemble the Burritos:
Lay the warm tortillas out and evenly divide the scrambled egg mixture between them. Top each with slices of avocado and a spoonful of salsa or hot sauce for some zing!
7. Roll Them Up:
Fold the sides of each tortilla over the filling, then roll tightly from one end to the other to form a burrito. Make sure everything is snug inside!
8. Toast (Optional):
If you like a crispy texture, lightly toast the burrito in the skillet for 1-2 minutes on each side until golden brown and warm all the way through.
9. Serve and Enjoy:
Slice the burrito in half and serve immediately with extra salsa or hot sauce on the side. Enjoy your delicious and nutritious veggie breakfast burrito!
This satisfying breakfast is perfect for busy mornings or a leisurely brunch. Enjoy!
Can I Use Egg Substitutes in This Recipe?
Absolutely! If you’re looking for a vegan option, you can replace the eggs with 1/4 cup of chickpea flour mixed with 1/4 cup of water, seasoned to taste. Flax eggs are another great alternative; use one tablespoon of ground flaxseed mixed with three tablespoons of water as a substitute for each egg.
Can I Make These Burritos in Advance?
Yes! You can prepare the egg and veggie filling ahead of time, then refrigerate it for up to 2 days. Simply reheat it in a skillet before assembling your burritos with fresh tortillas and toppings.
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on the stovetop until warmed through. Just be careful not to overheat, as that can make the eggs rubbery.
Can I Freeze These Burritos?
Yes, you can! Wrap individual burritos tightly in foil or plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat in the microwave or a skillet until hot.
