Egg and Veggie Breakfast Burrito
A nutritious and flavorful breakfast option, this Egg and Veggie Breakfast Burrito wraps fluffy scrambled eggs and savory sautéed vegetables in a wholesome whole wheat tortilla. Ideal for breakfast, brunch, or any time you crave a delicious and filling meal.
Prep time: 5 minutesCook time: 10 minutesServes: 2
Ingredients
3 large eggs
1/4 cup milk
1 tbsp olive oil
1/4 cup diced bell pepper
1/4 cup diced onion
1/4 cup chopped spinach
1/4 tsp salt
1/4 tsp black pepper
2 whole wheat tortillas
1/4 cup shredded cheddar cheese
Salsa, for serving
Instructions
1. Crack the eggs into a bowl, add the milk, and whisk until well combined.
2. Heat olive oil in a skillet over medium heat. Sauté the bell pepper and onion until soft, about 5 minutes.
3. Add the spinach to the skillet and cook until wilted, about 2 minutes.
4. Pour the egg mixture into the skillet. Season with salt and black pepper. Cook, stirring gently, until the eggs are scrambled to your liking.
5. Warm the whole wheat tortillas in a separate pan or microwave.
6. Place equal portions of the scrambled eggs and veggies on each tortilla.
7. Sprinkle each with cheddar cheese and roll into burritos.
8. Serve with salsa on the side.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat in a microwave for 1-2 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
