Veggie-Filled Breakfast Burrito Recipe

Imagine starting your day with the warm embrace of a whole wheat tortilla wrapped around fluffy scrambled eggs, vibrant sautéed vegetables, and gooey melted cheese. This Veggie-Filled Breakfast Burrito is not just a meal but an experience, a culinary adventure that brings together family and creativity. Whether it’s a lazy Sunday morning or a special brunch gathering, this recipe is bound to become a beloved favorite. Let’s make breakfast unforgettable!

Ingredients

• 4 large whole wheat tortillas
• 6 large eggs
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, diced
• 1 small zucchini, diced
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh salsa, for serving
• Cilantro sprigs, for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the diced bell peppers, red onion, and zucchini. Sauté until the vegetables are tender and fragrant, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
2. In the same skillet, crack the eggs into a bowl, beat them lightly, and pour into the skillet. Cook on medium-low heat, stirring gently until the eggs are scrambled and just set. Season with a pinch of salt and pepper.
3. Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until pliable.
4. Assemble the burritos by laying out the tortillas and placing a generous scoop of scrambled eggs in the center of each. Top with the sautéed vegetables and a sprinkle of shredded cheddar cheese.
5. Fold in the sides of the tortilla and roll it up tightly to form a burrito. Repeat with the remaining tortillas.
6. Serve the burritos on a rustic wooden board with a side of fresh salsa and a sprig of cilantro for a charming, farmhouse touch.

Helpful Tips

• Adding Protein: For a protein boost, add black beans or cooked quinoa to the vegetable mix.
• Spice It Up: Add a touch of cumin or chili powder to the vegetables while sautéing for an extra flavor kick.
• Storage: Wrap each burrito in foil and store them in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to warm through.
• Ingredient Substitutions: Feel free to use any vegetables you love, such as mushrooms, spinach, or cherry tomatoes.

Pairings

These delightful burritos pair wonderfully with a fresh fruit salad, a creamy avocado smoothie, or a cup of steaming hot coffee. It’s a versatile dish that complements any breakfast spread beautifully.

At Zynahz, our mission is to infuse joy and creativity into your kitchen adventures. We hope you enjoy making and savoring these Veggie-Filled Breakfast Burritos with your family. Share your delightful creations with us, pass the recipe along to friends, and dive into more culinary treasures on Zynahz. Follow us on social media, and don’t forget to sign up for our newsletter for the latest recipes and kitchen tips. Happy cooking!