Breakfast Burritos

These breakfast burritos bring together warmth, comfort, and a filling start to the day. They work well for both quick mornings and slower breakfasts. This vegetarian version is a familiar, satisfying option that fits easily into regular breakfast rotation and works for both fresh meals and planned mornings.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Breakfast

Cuisine: American

Servings:

Author: Shilpa

Equipment

Nonstick skillet
Mixing bowl
Whisk or fork
Spatula

Ingredients

▢ 1 tablespoon olive oil
▢ 4 medium green onions sliced
▢ 1½ medium bell peppers chopped (green, red, or yellow)
▢ 6 large eggs
▢ 2 tablespoons milk
▢ Salt and pepper to taste
▢ 4 flour tortillas 7 to 8 inches, warmed
▢ ½ cup Cheddar cheese or Monterey Jack, shredded

Instructions

Heat olive oil in a 10-inch nonstick skillet over medium-high heat. Add the sliced green onions and chopped bell peppers and sauté for 2 to 3 minutes, stirring occasionally, until just crisp-tender.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Pour the egg mixture into the skillet with the vegetables, reduce the heat to medium, and cook for 4 to 6 minutes, stirring frequently, until the eggs are set but still soft.
Spoon the egg mixture evenly onto the warm tortillas, sprinkle with shredded cheese, and roll each tortilla into a burrito.
Place the burritos seam-side down in a dry skillet over medium heat and cook for 1 to 2 minutes per side, until lightly toasted and golden. Serve warm.

Notes

Warm tortillas before filling to prevent tearing.
Do not overcook the eggs, as they will continue to set slightly after rolling.
These burritos can be wrapped tightly and reheated for quick breakfasts.

Nutrition

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