Breakfast Burritos are a delicious and hearty way to start your day, packed with protein, veggies, and all the flavors you love. They’re perfect for meal prep, too—just make a batch and keep them in the fridge or freezer for a quick, on-the-go breakfast! Here’s a simple and customizable recipe for a Breakfast Burrito that can be tailored to your tastes.
- Preparation Time
10 minutes - Cooking Time
15-20 minutes - Serves
4 people - Difficulty
Easy to Medium
Ingredients
- 4 large eggs (or scrambled tofu for a vegan option)
- 1 tablespoon olive oil (for cooking)
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 1 medium potato, peeled and diced (or 1 cup frozen hash browns)
- 1/2 cup cooked black beans or pinto beans (optional, for extra protein)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
- 1/4 teaspoon cumin (optional, for extra flavor)
- Salt and pepper, to taste
- 1 tablespoon salsa or hot sauce (optional)
- 4 large flour tortillas (or whole-wheat tortillas, or gluten-free tortillas)
- Fresh cilantro or green onions, chopped (optional)
- Avocado slices or guacamole (optional)
- Sour cream or vegan sour cream (optional)
- Salsa or pico de gallo (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes (or frozen hash browns) and season with salt, pepper, and cumin (if using). Cook for about 8-10 minutes, stirring occasionally, until the potatoes are golden and tender. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Add the diced onion and bell pepper. Cook for 4-5 minutes, until softened. If you like a little extra heat, you can add some diced jalapeños or chili flakes at this point.
- In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour them into the skillet with the veggies and cook, stirring frequently, until scrambled and fully cooked. For a vegan version, scramble some tofu with a little turmeric for color, nutritional yeast for flavor, and salt and pepper to taste.
- Warm the tortillas briefly in a dry skillet or microwave so they’re pliable.
- Lay a tortilla flat and start layering the fillings. First, add a generous spoonful of scrambled eggs (or tofu), followed by some of the cooked potatoes, veggies, black beans, and a sprinkle of shredded cheese (or vegan cheese).
- If desired, add a spoonful of salsa, guacamole, or avocado slices for extra flavor and creaminess.
- Sprinkle with fresh cilantro or green onions if desired.
- Fold in the sides of the tortilla and then roll it up tightly from the bottom. Make sure the fillings stay secure as you roll.
- Repeat with the remaining tortillas and filling.
- Serve the burritos immediately with extra salsa or hot sauce on the side.
- If prepping for later, you can wrap each burrito in foil or parchment paper and refrigerate for up to 3 days, or freeze them for up to a month. To reheat, microwave the burrito for 2 minutes (or heat in the oven) until hot.
