Easy and Healthy Breakfast Burrito Recipe (Filled with eggs and Fresh veggies)

• Food: Breakfast Burrito
• Writer: Nicolas Wilson
• Content-Type: Food Blog

The finest way to start your morning is with this breakfast burrito dish. It’s nutritious, enjoyable, and simple to cook because it contains eggs and fresh vegetables.

My perfect weekend breakfast is this recipe for breakfast burritos. I adore it because it’s entertaining, tasty, satisfying, and healthful.

It’s also a fantastic way for me to use up random ingredients that are left over from recipe testing or regular dinner preparation throughout the week.

That sliver of a cilantro bunch? Gone. The final scrap of cabbage? Here we go! random avocado or black beans? The idea of this morning’s burrito is enticing…

Ingredients for the Breakfast Burrito Recipe

Every time I make this morning burrito dish, I vary it a little, but no matter what, I always begin with these fundamental ingredients:

• Large flour tortillas are required! I find that rolling 12-inch tortillas is the simplest.
• Eggs scrambled are a breakfast burrito need. To keep you full until lunchtime, they add a delicious creamy texture and tons of protein. Check out this recipe for a vegan breakfast burrito for a change!
• I bake the spicy potatoes with smoked paprika to give the filling a strong, smoky taste.
• Avocado: For thick, creamy flavor.
• And pico de gallo, which has a fresh, tangy flavor.

I finish off my breakfast burrito by adding fresh ingredients like spinach, black beans, cilantro, roasted red peppers, and chopped cabbage.

A Breakfast Burrito Recipe

You are prepared to go once you have prepared your ingredients. Although this step is not difficult, it may take some practice to get the feel of it (I know I did!). I have the following advice for making burritos without a hitch:

• Be careful to use large tortillas! Look for tortillas that are 12 inches or larger at the supermarket. They are frequently designated as “Burrito-Size.” These tortillas roll and tuck around all the delicious fillings in the simplest.
• On the tortilla, arrange your fillings in a (relatively) narrow strip. The ingredients won’t fit under and around the tortilla if you spread them out too much. On the bottom, I first make a thin layer of spinach, and then I spread the other fillings on top in a series of slender rows (see below).
  folding the breakfast burrito
• First, tuck in the sides. The tortilla should next be folded over the ingredients and rolled up. This “tuck & roll” technique works best for me when it comes to fitting the filling into the tortilla tightly.
• Have a second set of hands available. Jack helps me pack the fillings tightly before I roll the tortilla shut by gently pressing them toward my palms. My burrito comes out nice and little that way. He typically assists with this step:

That’s all, then! a successful breakfast burrito.

Serving Suggestions

Serve your morning burrito with a flavorful dipping sauce on the side to take it to the next level! My favorite dressing is cilantro lime because it complements the heavy elements in the burrito with a zesty, fresh flavor. Serve the burritos with spicy sauce, Greek yogurt or sour cream, or spoonfuls of tomatillo salsa if you don’t have any on hand or don’t feel like preparing some.

Variations in Recipes

This breakfast burrito recipe is adaptable, as I already indicated. Make it your own if you want to! Use the components you already have on hand or add your preferred burrito fillings. Here are a few ideas:

• Replace the avocado with guacamole.
• Try mango salsa, pineapple salsa, and homemade tomato salsa, or use half cherry tomatoes in its place.
• Add some tempeh bacon, shiitake mushrooms, or vegetarian breakfast sausage.
• Swap out yellow potatoes for seasoned, roasted sweet potatoes.
• Red cabbage can be replaced with thinly sliced radishes. Also delicious would be pickled radishes!
• Sprinkle on some grated cheddar, Monterey Jack, or Cotija cheese that has been crushed.
• For an unexpected burst of acidic flavor, sneak in pickled onions or pickled jalapenos.

Breakfast Burrito

The greatest way to start your morning is with this filling, healthy breakfast burrito dish. I like to serve it with Cilantro Lime Dressing for dipping, but you could also use spicy sauce, sour cream, or your preferred salsa.

Ingredients

• 1 pound small round yellow potatoes, cut into ½-inch pieces
• Extra-virgin olive oil, for drizzling
• ½ teaspoon smoked paprika
• Pinches of red pepper flakes
• 1 red bell pepper
• 3 12-inch tortillas
• 1 cup fresh spinach
• ½ cup shredded red cabbage, optional, for color and crunch
• 9 scrambled eggs
• ¾ cup cooked black beans, drained and rinsed
• ½ cup pico de gallo
• 1 ripe avocado
• ½ cup cilantro leaves
• Sea salt and freshly ground black pepper
• 1 lime, for squeezing
• Cilantro Lime Dressing, for dipping

Instructions

1. Put a sizable baking sheet in the oven and preheat it to 425°F. The potatoes should be spread out on the baking sheet, drizzled with olive oil, and liberally seasoned with salt, pepper, smoky paprika, and red pepper flakes. Bake for 30 minutes, or until golden brown and crisp around the edges, after tossing to coat.
2. On the stove, heat a grill pan to medium heat. The red pepper should be placed on the pan and allowed to char for 4 to 5 minutes on each side, or until it is tender and has black grill markings on each side. As an alternative, you can bake it until it’s tender. Slice the pepper into strips after removing it from the grill and removing the stem and ribbing.
3. Put the burritos together: If using, distribute the red cabbage and spinach leaves among the tortillas. Add the fried eggs, red pepper flakes, black beans, pico de gallo, potatoes, avocado, and cilantro to the top. Add some lime juice, salt, and pepper to taste. Over the filling, fold the tortilla’s left and right sides in. As you roll the burrito, fold the bottom flap up and over the contents, tucking the sides and filling as you go. Serve with slices and Cilantro Lime Dressing for dipping after wrapping in foil.

Notes

• I suggest wrapping these burritos in foil and putting them in the fridge for one to two days if you’re making them ahead of time. Or, even better, prepare the ingredients ahead of time and wrap them as you prepare to eat. I don’t like thawed or frozen eggs, so I wouldn’t recommend freezing these.