This Veggie Breakfast Burrito is a tasty way to start your day! Filled with fresh veggies, eggs, and your favorite toppings, it’s a delicious combo of flavors wrapped in a soft tortilla.
Who knew breakfast could be this fun? I love making these in the morning, and you can add whatever veggies you have. Plus, they are perfect for busy days—just grab and go!
Key Ingredients & Substitutions
Tortillas: Large flour tortillas are the base for these burritos. If you’re looking for a healthier option, whole wheat or corn tortillas work well too. You could even use lettuce wraps for a low-carb version!
Eggs: Eggs provide protein and creaminess, but if you’re vegan or want a lighter option, consider tofu scramble or chickpea flour mixed with water and spices as an egg substitute.
Mushrooms: I love using sliced mushrooms for their earthy taste. If you’re not a fan, feel free to swap them with bell peppers or zucchini for extra flavor and color.
Cauliflower: Chopped cauliflower adds texture. You can use frozen cauliflower for convenience or substitute it with sweet potatoes for a slightly different flavor.
Spinach: Fresh spinach adds nutrition. If you don’t have it, kale or any other leafy green like Swiss chard can work too.
How Do You Make Fluffy Scrambled Eggs?
Fluffy scrambled eggs are a game-changer for your burrito. To achieve this, whisk your eggs well before cooking to incorporate air. A non-stick skillet helps too!
- Start cooking on medium heat with a little oil or butter.
- Pour in the eggs and let them sit for a few seconds. Then gently stir with a spatula, pushing the eggs from the edges to the center.
- Cook just until they are slightly undercooked for a soft finish; they’ll continue to cook off the heat.
With these tips, your veggie breakfast burrito will be loaded with flavor and perfect for any morning!
How to Make a Delicious Veggie Breakfast Burrito
Ingredients You’ll Need:
- 2 large flour tortillas
- 4 large eggs
- 1/2 cup mushrooms, sliced
- 1/2 cup cauliflower florets, small chopped or roasted
- 1/4 cup diced onions
- 1 cup fresh spinach leaves
- 1/4 cup salsa
- 1/2 avocado, mashed
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- Optional: hot sauce or chipotle sauce for serving
How Much Time Will You Need?
This Veggie Breakfast Burrito will take around 20 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and another 10 minutes cooking everything up. It’s a quick and delicious way to kick-start your day!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil or butter in a skillet over medium heat. Once it’s hot, add the diced onions and sliced mushrooms. Sauté everything for about 5 minutes until the onions are translucent and the mushrooms are nicely browned. This will bring out their wonderful flavors!
2. Cook the Cauliflower:
Next, add the small chopped or roasted cauliflower florets to the skillet. Cook for an additional 3-4 minutes until the cauliflower is just tender and has a bit of color. This step adds great texture to your burrito.
3. Whisk and Scramble the Eggs:
While the veggies are cooking, crack the eggs into a bowl and whisk them together with a pinch of salt and pepper. Pour the egg mixture into the skillet with the veggies and gently scramble everything together. Cook until the eggs are set but still moist, about 3-4 minutes.
4. Warm the Tortillas:
While the eggs cook, warm the tortillas. You can do this in a separate dry pan over low heat or in the microwave for about 15-20 seconds, just until they’re pliable. This makes them easier to roll up and enjoy!
5. Assemble the Burrito:
To put it all together, lay one warmed tortilla flat on a plate. Start by adding a layer of fresh spinach leaves, then spoon the scrambled eggs and veggie mixture on top. Add a dollop of mashed avocado and a spoonful of salsa. You can also sprinkle some extra seasonings or hot sauce if you like a little kick!
6. Roll it Up:
Now it’s time to roll! Fold the bottom of the tortilla over the filling, then fold in the sides to secure everything. Roll tightly until you have a neat burrito. Repeat this step with the second tortilla.
7. Serve and Enjoy!
Cut the burrito in half if you’d like, and serve immediately with extra salsa or your favorite hot sauce on the side. Enjoy your flavorful Veggie Breakfast Burrito as a perfect start to your day!
Can I Use Egg Substitutes in This Recipe?
Absolutely! If you want a vegan option, try using scrambled tofu or a chickpea flour mixture instead of eggs. For eggs, consider using egg whites for a lighter version, or just stick to your favorite egg-based preferences!
How to Store Leftovers?
Leftover burritos can be stored in an airtight container in the fridge for up to 2-3 days. If you want to reheat, just pop them in the microwave for a minute or two or warm them in a skillet for a crispy finish!
Can I Freeze These Burritos?
Yes, you can! Wrap each burrito tightly in foil or plastic wrap and place them in a freezer bag. They can be frozen for up to 2 months. When you’re ready to eat, just thaw them in the fridge overnight and reheat when hungry!
What Other Veggies Can I Add?
Feel free to mix and match your veggies! Bell peppers, zucchini, or even roasted sweet potatoes are great additions. You can also experiment with adding cheese or different herbs for extra flavor!
