Breakfast Burrito
Submitted by nuttyacre
Veggie-loaded breakfast burritos stuffed with sauteed peppers, mushrooms, corn, and fluffy scrambled eggs with melted Swiss cheese. A protein-packed 30-minute morning wrap you can customize.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
30 minSkip the drive-through. These loaded breakfast burritos come together in 30 minutes and are packed with way more good stuff than anything you’d get through a window.
Sweet red peppers, mushrooms, scallions, and corn get a quick sauté before scrambled eggs join the party. A hit of cumin and fresh cilantro brings that Southwestern soul, and melted Swiss cheese holds everything together inside a warm flour tortilla.
Top with your favorite salsa and you’re set.
Pro Tips
- Cook the eggs low and slow, stirring often. You want soft, fluffy curds, not rubbery sheets.
- Warm the tortillas over an open flame or in a dry skillet for about 30 seconds per side. A cold tortilla tears when you try to roll it.
- Fold in the cheese right after you pull the eggs off the heat so it melts from residual warmth without overcooking the eggs.
Variations
- Swap Swiss for pepper jack if you want some heat.
- Add black beans for extra fiber and protein.
- Use whole eggs instead of egg substitute for a richer flavor.
Ingredients
Directions
Heat a lightly sprayed nonstick skillet.
Add the pepper, mushrooms, and scallions and sauté for 5 to 7 minutes.
Stir in the corn and seasonings and cook for 2 to 3 minutes more.
Whisk in the eggs and cook over medium heat, stirring frequently.
When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.
Warm the tortillas over a burner or pan and then place on 2 plates.
Spoon the egg mixture into the center of each tortilla, forming logs.
Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa.
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