Breakfast Burritos Recipe

Name: Breakfast Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 whole wheat tortillas; 15 large eggs, scrambled; 1 pell pepper (any colour), diced; 1 zucchini, diced; 1 red onion, diced; 1 cup mushrooms, sliced; ⅓ tablespoons white cheddar cheese, shredded; 1 garlic clove, minced; 1 teaspoon black pepper; hot sauce

Servings: persons

13 whole wheat tortillas
15 large eggs, scrambled
1 pell pepper (any colour), diced
1 zucchini, diced
1 red onion, diced
1 cup mushrooms, sliced
⅓ tablespoons white cheddar cheese, shredded
1 garlic clove, minced
1 teaspoon black pepper
hot sauce

1
In a non-stick skillet over medium heat, brown onions and garlic. Approximately 3 minutes. Add zucchini, mushrooms, and bell pepper to the skillet. Sprinkle black pepper on top of vegetables. Cover and cook until tender, stirring occasionally. Set aside in a bowl and let cool.
2
Begin burrito assembly. Fill tortilla with desired amount of egg and vegetable mixture. Top with 1 tablespoon of cheese and desired hot sauce. Fold in ends of the tortilla, rolling up. Wrap finished burrito in aluminum foil. Repeat process until finished.
3
Serve fresh or store in the freezer for up to 3 months.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 13 whole wheat tortillas, 15 large eggs, scrambled, 1 pell pepper (any colour), diced, 1 zucchini, diced, and more.

Yes, Breakfast Burritos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Burritos

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