Vegetarian Breakfast Burritos Recipe

Name: Vegetarian Breakfast Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1/2 medium onion, sliced; 1 large red bell pepper, cut lengthwise into 2 inch thick slices; 1 large garlic clove, minced; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 2 teaspoons fresh dill; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1 dash hot pepper sauce; 1 3/4 cups monterey jack cheese, shredded; 6 (8 inch) flour tortillas, 8 inches in diameter; 4 large eggs, beaten; 2 cups skim milk or 2 cups soymilk; 1 teaspoon all-purpose flour; 1 teaspoon mustard powder

Servings: persons

2 teaspoons olive oil
1/2 medium onion, sliced
1 large red bell pepper, cut lengthwise into 2 inch thick slices
1 large garlic clove, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 teaspoons fresh dill
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 dash hot pepper sauce
1 3/4 cups monterey jack cheese, shredded
6 (8 inch) flour tortillas, 8 inches in diameter
4 large eggs, beaten
2 cups skim milk or 2 cups soymilk
1 teaspoon all-purpose flour
1 teaspoon mustard powder

1
Grease a 9 x 13 inch baking dish.
2
Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
3
Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
4
Preheat oven to 350 deg. F.
5
Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

1021

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1/2 medium onion, sliced, 1 large red bell pepper, cut lengthwise into 2 inch thick slices, 1 large garlic clove, minced, and more.

Yes, Vegetarian 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.

That's it — enjoy your meal!

Vegetarian Breakfast Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions