Veggie Breakfast Burritos Recipe

There’s something incredibly heartwarming about gathering around the breakfast table on a bright morning, enjoying a meal that not only satisfies your hunger but also brings smiles and conversations. Today, I have a delightful recipe that’s sure to become a family favorite – Veggie Breakfast Burritos. Bursting with colorful fillings of scrambled eggs, bell peppers, and cheese, these burritos are a perfect start to your day. They’re not just delicious but also convenient. Make a big batch, wrap them in foil, and freeze them for busy mornings. Trust me, there’s nothing like biting into one of these hearty burritos alongside a glass of fresh orange juice and a bowl of salsa. Let’s dive in, shall we?

Ingredients

• 4 large flour tortillas
• 6 large eggs
• 1/4 cup milk
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, finely chopped
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste
• Optional: Salsa for serving

Instructions

1. In a medium bowl, whisk together the eggs and milk until fully combined. Season with a pinch of salt and pepper.
2. Heat the olive oil in a large skillet over medium heat. Add the diced bell peppers and chopped onion. Sauté until the vegetables are tender, about 5-7 minutes.
3. Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, until the eggs are just set, about 4-5 minutes. Remove from heat.
4. Warm the flour tortillas in a dry skillet or microwave, just until pliable.
5. Place a tortilla on a flat surface and spoon a quarter of the egg mixture onto the center. Sprinkle with a quarter of the shredded cheese.
6. Fold the sides of the tortilla over the filling, then roll it up tightly. Repeat with the remaining tortillas and filling.
7. Serve the burritos immediately with salsa, or wrap them in foil to freeze for later enjoyment.

Helpful Tips

• To make these burritos more filling, add a scoop of cooked black beans or avocado slices.
• For a spicier kick, include diced jalapeños or a splash of hot sauce in the egg mixture.
• Wrap the burritos in foil and store them in a freezer-safe bag for up to 3 months. To reheat, unwrap from the foil and microwave on high for 1-2 minutes.

Pairings

These Veggie Breakfast Burritos perfectly pair with a glass of fresh orange juice and a side of salsa. For a complete breakfast spread, serve them alongside a bowl of fresh fruit salad and maybe a cup of steaming hot coffee.

At Zynahz, we believe in making the kitchen a place of joy, creativity, and bonding. These Veggie Breakfast Burritos embody that spirit by bringing together vibrant flavors and the love of cooking. We can’t wait for you to try this recipe and share it with your loved ones. Don’t forget to snap some photos of your beautiful creations and tag us on social media. And if you’re looking for more inspiration, explore our recipes, follow us online, and sign up for our newsletter. Happy cooking!