This Veggie Breakfast Burrito is a tasty way to start your day! Packed with colorful veggies like bell peppers, spinach, and onions, it’s both healthy and filling.
Honestly, who doesn’t love a breakfast wrapped up like a present? I love adding a splash of hot sauce for a little kick. It’s easy to whip up, and you can even make extras for busy mornings!
Key Ingredients & Substitutions
Tortillas: I recommend using large flour tortillas for a soft texture. If you prefer a healthier option, whole wheat tortillas or corn tortillas work great too! Just keep in mind that corn tortillas may be more fragile.
Eggs: Large eggs are essential for this recipe, as they provide protein and richness. If you’re looking for a vegan option, try using scrambled tofu or a chickpea flour mixture instead for a similar texture.
Potato: Diced potatoes contribute heartiness and a great texture. Sweet potatoes can be a delicious substitute if you want a slightly sweet end result. Pre-cooked frozen hash browns are also a quick option!
Cherry Tomatoes: These add brightness and juiciness to your burrito. If they’re out of season, diced regular tomatoes or roasted red peppers can be used instead.
Avocado: Creamy avocado is a must for richness! If you’re out of avocado, a spread of hummus can add creaminess with a different flavor.
How Do I Make Fluffy Scrambled Eggs?
Scrambled eggs should be fluffy and tender, which can be a challenge. Here’s a simple technique:
- Whisk the eggs in a bowl with a splash of milk or cream for extra fluffiness.
- Cook over medium-low heat to allow for gentle cooking.
- Stir continuously but gently, scraping the bottom of the pan for even cooking.
- Remove from heat while they are still slightly runny; they’ll continue to cook off the heat.
This way, you avoid overcooking and keep that nice, soft texture. Enjoy your breakfast burrito with perfectly scrambled eggs!
Veggie Breakfast Burrito
Ingredients You’ll Need:
For the Burrito:
- 2 large flour tortillas
- 4 large eggs
- 1 medium potato, peeled and diced
- 1/2 cup cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/2 cup fresh spinach leaves
- 1/4 cup cooked chorizo-style plant-based sausage or regular chorizo (optional)
- 1/4 tsp turmeric (for color)
- 1/2 tsp paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Salsa or hot sauce for serving (optional)
How Much Time Will You Need?
This delicious Veggie Breakfast Burrito will take about 20 minutes to prepare and cook. It’s quick enough for a busy morning while still allowing you to enjoy a wholesome meal!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by heating half of the olive oil in a skillet over medium heat. Once hot, add the diced potatoes, seasoning them with salt, pepper, and paprika. Cook for about 8-10 minutes or until the potatoes are golden brown and tender. When done, remove them from the skillet and set aside.
2. Sauté the Tomatoes and Optional Chorizo:
In the same skillet, toss in the halved cherry tomatoes and the chorizo-style sausage (if you’re using it). Sauté for 3-4 minutes until the tomatoes start to soften and the sausage is slightly crispy. Once cooked, remove from the skillet and set aside. This will add great flavor!
3. Scramble the Eggs:
Next, crack the eggs into a bowl. Add the turmeric, salt, and pepper, then whisk everything together until well combined. This will give the eggs a beautiful color and flavor!
4. Cook the Scrambled Eggs:
Add the remaining olive oil to the skillet (you might want to wipe it down first if there are any bits left from the other ingredients). Pour in the whipped eggs and gently scramble them until they’re fully cooked but still moist. Remove from heat and set aside.
5. Warm the Tortillas:
Warm the tortillas slightly in the microwave or a dry skillet for a few seconds to make them pliable. This will make assembling the burritos much easier!
6. Assemble the Burrito:
To put it all together, spread the sliced avocado evenly on each tortilla. Layer with fresh spinach leaves, scrambled eggs, cooked potatoes, sautéed cherry tomatoes, and chorizo. Get creative with the arrangement!
7. Roll the Burrito:
To roll up the burrito, fold the sides in and then roll from the edge closest to you, keeping the filling secure. Aim for a snug roll to hold everything together.
8. Serve and Enjoy:
Slice each burrito in half to show off the colorful layers, and serve warm with salsa or hot sauce on the side for an extra kick!
Enjoy your filling and vibrant Veggie Breakfast Burrito, loaded with creamy avocado, tender potatoes, and fluffy eggs!
Can I Use Egg Substitutes in This Recipe?
Absolutely! If you’re looking for a vegan alternative, try using scrambled tofu or a chickpea flour mixture instead of eggs. Just make sure to season well to enhance the flavors!
What Can I Do with Leftover Ingredients?
Great question! You can use leftover cooked potatoes and tomatoes in salads, soups, or as a side dish. The eggs can be turned into an omelet or added to a grain bowl for a quick lunch!
How Can I Make This Recipe Gluten-Free?
To make this burrito gluten-free, simply swap the flour tortillas for gluten-free tortillas or lettuce wraps. Both will hold the filling well and keep this dish delicious!
Can I Assemble the Burritos in Advance?
Yes! You can assemble the burritos a few hours ahead of time. Just wrap each burrito in foil and refrigerate. When you’re ready to eat, heat them in the oven or microwave until warmed through!
