These breakfast burritos are fast, easy and delicious! I love making a large batch to fill our refrigerators so that we can be busy in the morning. They are the way to start the day’s filling and nutrition.
Why We Love These Breakfast Burritos
Let's face it. Despite our best intentions, the morning was chaotic. Although I like the idea of sitting at the table with the whole family, enjoying the hot pancakes on the plate. This is a rare moment in our family. And if I don't prepare, then breakfast is more like anything in the pantry.
These breakfast burritos combine convenience and satisfying nutrition with heist and dash. Rich in protein and vegetables, they are the ideal way to fill your hungry belly. They are also easy to prepare in batches, which means I can make a bunch and load the fridge. Last but not least, they are totally delicious. This made me very happy.
Ingredients for making breakfast burritos with vegetables
- egg
- cottage cheese
- Chicken sausage
- Dice ham
- Bell pepper
- Green onion
- butter
- Cheddar cheese
- Corn cakes
How to Make Breakfast Burritos
- Stir the eggs. Stuff the eggs into a bowl, add the cheese, and stir all! Set it aside and rest while preparing the rest of the ingredients.
- Do fill. Boil the sausage and vegetables and add the egg mixture. Patch it together and season with salt and pepper.
- Build burritos. Lay out the tortillas. Top with some cheese and a spoonful of egg mixture. Roll it up and carry the end with you.
- Top service! If needed, slice with salsa and avocado. If ready, wrap the burrito tightly in foil and place it in a zippered freezer bag.
Tips and suggestions
My family loves chicken sausage and diced ham, but you can also use regular breakfast sausage, diced bacon, sausage or barbecue chicken. Or make them vegan and use black beans.
Switch vegetables! Add mushrooms, hash brown, sweet potato, zucchini, tomatoes or asparagus.
The cheese helps give the egg a creamy, fluffy texture. It also adds nutrition and helps your fill further! However, feel free to leave it out if needed.
You want to make sure to use 10-inch or larger tortillas when making breakfast burritos. Otherwise, they may be difficult to roll up.
Reheat the burrito by removing the aluminum foil, placing the burrito on a microwave safety board, and covering it with a tissue. Heat in the microwave until evenly warm, 1 to 2 minutes. If you store them in the refrigerator, you can heat them up by placing the burritos that are still wrapped in foil directly on a hot frying pan. This will provide your burritos with a delicious crispy crust!
More delicious breakfast recipes to try:
Print Recipe
Breakfast burritos with vegetables
These breakfast burritos are fast, easy and delicious! I love making a large batch to fill our refrigerators so that we can be busy in the morning. They are the way to start the day’s filling and nutrition.
Serve: 8
Calories: 441KCAL
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Stuff the eggs into a bowl and stir quickly. Add the cheese and stir until there are no clumps. Set it aside and let it rest for 5-10 minutes.
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Heat a large frying pan over medium heat. Add the sausage and cook it, slightly browned. Remove from the skillet and keep warm.
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Add butter to the skillet. Once melted, add the bell peppers and cook for 2-3 minutes or soften slightly. Add green onions and diced ham. Cook left and right before returning the sausage to the skillet.
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Pour the egg mixture over the meat and vegetables in the skillet and season with salt and pepper. Cook until the eggs start to set, then stir quickly to compete and mix with the other ingredients.
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Place the tortillas on the counter and sprinkle with some chopped cheese. Top with a spoonful of egg mixture and roll it up and stuff it on the end as you go.
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If needed, add warmth, top with salsa and thinly sliced avocado.
Calories: 441KCAL | carbohydrate: twenty fourg | protein: 27g | Fatty: 26g | Saturated fat: 10g | Polyunsaturated fat: 2g | Monounsaturated fat: 5g | Trans fat: 0.05g | cholesterol: 259mg | sodium: 1238mg | Potassium: 188mg | fiber: 2g | sugar: 3g | Vitamin A: 1249IU | Vitamin C: 19mg | calcium: 295mg | iron: 3mg
