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Breakfast Burrito

Breakfast Burrito

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  • Author: Maria
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 burritos 1x
  • Category: Breakfast
  • Method: Pan-frying and warming
  • Cuisine: American, Mexican-inspired
  • Diet: Gluten (can be made gluten-free), Dairy (can be made vegan), Protein-rich

Description

Start your day with a hearty and delicious Breakfast Burrito loaded with fluffy scrambled eggs, melted cheese, fresh vegetables, and savory proteins wrapped in a warm tortilla. This quick and nutritious meal is perfect for busy mornings or relaxing weekends, customizable to your taste and dietary preferences, and great for on-the-go breakfasts or family brunches.

Ingredients

Units Scale

Eggs & Dairy

  • 4 large eggs
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Vegetables

  • 1/2 cup diced bell peppers (red, green, or yellow)
  • 1/4 cup diced onions
  • 1/2 cup fresh spinach leaves
  • Optional: jalapeños or other chili for spice

Proteins

  • 1/2 cup cooked breakfast sausage or bacon, chopped

Other

  • 4 flour tortillas (or corn/gluten-free tortillas)
  • Salsa or hot sauce, optional

Instructions

  1. Prepare the Vegetables and Meat: Finely chop the bell peppers and onions. Sauté them in a skillet over medium heat for 5-7 minutes until softened and slightly caramelized. Cook the breakfast sausage or bacon separately in the pan until browned and crispy, then set aside.
  2. Scramble the Eggs: Whisk the eggs in a bowl, seasoning lightly with salt and pepper. Pour into the same skillet used for the veggies and cook over low to medium heat, stirring gently to create soft, fluffy curds. Remove from heat once cooked through but still moist.
  3. Warm the Tortillas: Briefly heat the tortillas in a dry pan or wrap in foil and warm in the oven to make them soft and pliable, preventing cracking when rolling.
  4. Assemble the Burrito: Lay a tortilla flat and layer scrambled eggs, sautéed veggies, cooked sausage or bacon, fresh spinach leaves, and shredded cheddar cheese. Add salsa or hot sauce if desired for extra flavor.
  5. Roll and Serve: Fold in the sides of the tortilla, then roll tightly from one end to the other to enclose the filling. Serve immediately for the best taste or wrap for take-away.

Notes

  • Use fresh eggs for better flavor and fluffiness.
  • Don’t overcook eggs; remove from heat just before they seem done to avoid dryness.
  • Warm tortillas well to prevent tearing and cracking.
  • Season layers individually with salt and pepper for balanced flavor.
  • Try different cheeses like Monterey Jack or Pepper Jack for varied tastes.

Nutrition

  • Serving Size: 1 burrito
  • Calories: 400-450 kcal
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 250mg

Find it online: https://cooktune.com/breakfast-burrito/