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Veggie Breakfast Burritos | Can't Stay Out of the Kitchen | these delicious #burritos are terrific for on-the-go breakfasts. They can be refrigerated or frozen and microwaved just before you're heading out the door! This #healthy #breakfast option is wonderful for company or #MeatlessMondays too. #tomatoes #bellpeppers #mushrooms #tortillas #CheddarCheese #eggs #holiday #HolidayBreakfast #VeggieBreakfastBurritos #BreakfastBurritos #HealthyBreakfastBurritos

Veggie Breakfast Burritos

Teresa Ambra
Delicious vegetarian-style burritos with assorted sauteed veggies, cheese and scrambled eggs rolled up in hot tortillas. These burritos can be made in advance, then refrigerated or frozen before microwaving for an on-the-go breakfast. This healthy option is terrific served with salsa for a company or holiday breakfast, too.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Tex-Mex
Servings 8
Calories 219 kcal

Equipment

  • 2 large skillets
  • 1 sharp knife to cut vegetables
  • 1 medium bowl
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 1 tbsp. red bell peppers diced and sauteed
  • 1 tbsp. orange bell pepper diced and sauteed
  • 1 tbsp. yellow bell pepper diced and sauteed
  • 1 tbsp. green bell pepper diced and sauteed
  • 1 tbsp. tomatoes diced and sauteed
  • 2 tbsp. mushrooms sliced and sauteed
  • 1 tbsp. onions diced and sauteed
  • 1 cup Cheddar cheese shredded
  • 1 1/3 cups scrambled eggs
  • 6-8 flour tortillas
  • 1 tsp. Salt and pepper
  • 2 tbsp. butter divided use
  • 1/2 cup salsa

Instructions
 

  • In a large saucepan, melt one tablespoon butter over low to medium heat.
  • Add bell peppers, tomatoes, mushrooms and onions.
  • Cook about 5 minutes or so until veggies are tender.
  • Transfer cooked veggies to a bowl.
  • Meanwhile, scramble about 3 large eggs in skillet with remaining butter.
  • Season eggs with salt and pepper while scrambling.
  • (You can also use additional seasonings like parsley, chives, cilantro or thyme).
  • Add cheese and scrambled eggs to mixing bowl; stir gently to combine.
  • Microwave tortillas for about 30 seconds until hot and moist.
  • Place about 1/3 cup of mixture down the center of a warm tortilla leaving a one-inch border at top and bottom of tortilla.
  • Fold bottom of tortilla up toward center and hold in place with one hand.
  • Fold one side over to the middle of the tortilla and then roll tortilla over.
  • Tuck in the remaining loose ends into the tortilla.
  • Microwave in paper towels or in waxed paper that’s been sprayed with cooking spray for about 30 seconds.
  • Serve hot with salsa.

Notes

NOTE: You must heat the tortillas in the microwave so they are moist while rolling or they will tear.
 
 
NOTE: These amounts are a guide only. Use more or less of what you prefer.
 
 
NOTE: You will need to spray the waxed paper with cooking spray before you place your burrito on the paper and wrap it up. This will prevent the tortilla shell from sticking to the paper after the intense heat from the microwave.
 
 
OTHER OPTIONS: You may also want to try diced zucchini, yellow squash, fresh spinach, finely shredded carrots, avocado and sprouts as possible options for Veggie Breakfast Burritos.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 219kcalCarbohydrates: 14gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 173mgSodium: 688mgPotassium: 171mgFiber: 1gSugar: 2gVitamin A: 659IUVitamin C: 10mgCalcium: 163mgIron: 2mg
Keyword breakfast, breakfast burrito, cheese, eggs, mushrooms, salsa, tomatoes, tortillas
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