This Healthy Breakfast Burrito is perfect for starting your day right! Packed with eggs, fresh veggies, and a sprinkle of cheese, it’s tasty and filling.
Honestly, who doesn’t love a burrito? I make these when I’m in a rush—just wrap it up, and I’m good to go! Plus, they’re great for meal prep. Yum!
Ingredients & Substitutions
Whole Wheat Tortillas: These provide fiber and a whole grain option. If you need a gluten-free version, consider corn tortillas or a gluten-free wrap instead.
Eggs: I love using large eggs for their flavor and richness. If you want fewer calories, you can use egg whites or a plant-based egg substitute as alternatives.
Red Bell Pepper: Sweet and colorful, red bell peppers add crunch. You can swap them with green peppers or even zucchini if you like something milder.
Sweet Potato: This is fantastic for natural sweetness. But if you don’t have sweet potatoes, regular potatoes or even cooked quinoa work well.
Purple Cabbage: Adds a lovely crunch and color. Green cabbage is a great substitute. Spinach also adds nutrition, but feel free to experiment with other greens like kale.
Avocado: For creaminess, avocado is ideal. If you want to lower the fat, you can leave it out or use Greek yogurt for creaminess instead.
How Do You Perfectly Scramble Eggs?
Scrambling eggs might seem straightforward, but getting them fluffy and delicious takes a little know-how. Here’s how to do it well:
- Start with room temperature eggs; they cook more evenly.
- Whisk eggs gently until the yolks and whites combine—this adds air for fluffiness.
- Use a non-stick skillet with a bit of oil or butter, and keep the heat medium-low.
- Pour in the eggs and stir slowly with a spatula. Don’t rush; let them cook slowly for the best texture.
- Once they are slightly runny, remove from heat. They’ll continue to cook with residual heat.
Enjoy this approach to scrambling, and your burrito will shine!
Healthy Breakfast Burrito
Ingredients You’ll Need:
- 2 large whole wheat tortillas
- 4 large eggs
- 1/4 cup red bell pepper, diced
- 1/4 cup sweet potato, peeled and diced
- 1/4 cup purple cabbage, shredded
- 1/2 avocado, sliced
- 1/2 cup fresh spinach leaves
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: fresh cilantro for garnish
- Optional: salsa, for serving
How Much Time Will You Need?
This delicious breakfast burrito takes about 15 minutes to prepare and cook. With a little love and care, you’ll have a healthy meal ready in no time!
Step-by-Step Instructions:
1. Sauté the Sweet Potato:
In a medium skillet, heat half of the olive oil over medium heat. Add in the diced sweet potato and sauté until they become tender and lightly browned, which should take about 8-10 minutes. Once done, remove them from the skillet and set aside.
2. Scramble the Eggs:
In the same skillet, add the remaining olive oil. Whisk the eggs in a bowl with a pinch of salt and pepper, then pour the mixture into the skillet. Stir gently and cook the eggs until they are just set, which should take about 3-4 minutes. Remember to keep the heat at medium to avoid overcooking.
3. Warm the Tortillas:
While your eggs are cooking, take the whole wheat tortillas and warm them briefly. You can do this in a dry skillet for a minute or two, or pop them in the microwave for about 15 seconds until they are flexible.
4. Assemble the Burritos:
Now it’s time to put it all together! Lay each warm tortilla flat on a clean surface. Divide the scrambled eggs evenly between the two tortillas.
5. Add Toppings:
On top of the eggs, layer the sautéed sweet potato, diced red bell pepper, shredded purple cabbage, fresh spinach leaves, and avocado slices. This part adds so much flavor and color!
6. Roll It Up:
To wrap up your burritos, fold in the sides of each tortilla and then roll tightly from the bottom upwards to enclose all the yummy filling.
7. Garnish and Serve:
For an extra touch, feel free to garnish with fresh cilantro and serve with some salsa on the side for dipping or drizzling!
8. Enjoy!
Your healthy, colorful breakfast burrito is ready to be enjoyed. Dig in and relish each bite!
Can I Use Different Vegetables in This Burrito?
Absolutely! You can customize the vegetables based on your preferences or what you have on hand. Great substitutions include zucchini, mushrooms, or even kale. Just make sure to chop them into small pieces for even cooking!
How Can I Make This Recipe Vegan?
To make a vegan version, you can replace the eggs with scrambled tofu or chickpea flour scrambled mix. Both options provide a similar texture and protein punch. You can also use a vegan tortilla to ensure everything stays plant-based!
Can I Prep These Burritos in Advance?
Yes, you can! Assemble the burritos, wrap them tightly in plastic wrap or foil, and store them in the fridge for up to 2 days. You can also freeze them for up to a month. Just pop them in the microwave or a warm skillet when you’re ready to enjoy!
How Do I Store Leftover Burritos?
If you have leftovers, wrap them tightly in foil or keep them in an airtight container in the fridge for up to 3 days. To reheat, simply use the microwave or warm them in a skillet until heated through.
