Breakfast Burrito with Eggs and Veggies
Alright, picture this: Sunday morning, sunlight streaming through the kitchen window, and the smell of sizzling veggies mingling with fluffy eggs. There’s something wonderfully satisfying about wrapping all those fresh, colorful ingredients into a warm tortilla—it’s like a little handheld hug to kick off the day. I love this breakfast burrito because it’s quick, packed with flavor, and the perfect way to sneak in extra veggies without feeling like a chore. Whether you’re rushing out the door or settling in for a slow morning, this recipe always hits the spot with its cheesy, savory goodness and that soft, warm tortilla wrapping it all up just right.
Quick Facts
- Yield: Serves 2
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
For the Main Dish:
- 4 large eggs
- 1/4 cup milk
- 1/2 cup diced bell peppers (any color)
- 1/2 cup chopped spinach
- 1/4 cup diced onion
- 1/2 cup shredded cheddar cheese
- 2 large flour tortillas (10-inch)
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
For the Sauce / Garnish (optional):
- 2 tbsp sour cream or Greek yogurt
- 2 tbsp salsa or pico de gallo
- Fresh cilantro, chopped
- Hot sauce, to taste
How I Make It
Step 1:
First, beat the eggs with milk in a bowl until the mixture is smooth and slightly frothy—that airiness helps make your eggs nice and fluffy when cooked.
Step 2:
Heat olive oil or butter over medium heat in a nonstick skillet. Toss in the diced onions and bell peppers, sautéing until they soften and the onions become translucent, about 3-4 minutes. The smell here is amazing—almost like your kitchen’s waking up with you!
Step 3:
Add the spinach and cook just until it wilts, about 1 minute. Then, pour in your egg mixture. Let it sit for a few seconds, then gently stir with a spatula, folding the eggs over as they start to set. Season with salt and pepper. Keep the heat medium-low so the eggs stay tender and don’t dry out.
Step 4:
When the eggs are almost cooked but still a bit creamy, sprinkle in the shredded cheddar cheese. Let it melt into those soft egg curds for that gooey, rich texture.
Step 5:
Warm your tortillas in another dry skillet or microwave for about 15 seconds to make them flexible—this will help avoid tearing when you wrap your burrito.
Step 6:
Divide the egg and veggie mixture between the tortillas, spooning it down the center. Add your favorite garnishes, like sour cream, salsa, cilantro, or hot sauce. Carefully fold in the sides, then roll from the bottom up, making sure everything is tucked nicely inside. If you want, pop your wrapped burrito back into the skillet for a minute on each side to get a slight golden crisp on the outside—pure perfection.
Variations & Tips
- Add cooked breakfast sausage or bacon for a meaty twist.
- Swap cheddar for pepper jack or feta for different flavors.
- Use whole wheat or spinach tortillas for a healthier option.
- Try roasting the veggies beforehand for a deeper flavor.
- If you like it spicy, add jalapeños or a dash of cayenne into the egg mixture.
- To keep it dairy-free, omit the cheese or substitute with a vegan alternative.
How I Like to Serve It
I love pairing these breakfast burritos with a simple side of fresh fruit or some crispy hash browns. They’re perfect for lazy weekend mornings or even a grab-and-go weekday breakfast—wrapped up tight, warm, and bursting with flavor. And if you’re feeling generous, a small bowl of salsa on the side for dipping takes it over the top!
Notes
- Store leftovers wrapped tightly in foil or plastic wrap and refrigerate up to 2 days. Reheat gently in a skillet or microwave.
- Feel free to prep the veggies the night before to save time in the morning.
Closing: This breakfast burrito is one of those recipes that’s simple, satisfying, and always ready to brighten your morning—trust me, it never disappoints!
