This easy to make veggie breakfast burritos recipe is a lifesaver. You can enjoy them as a breakfast or brunch. You could also freeze some extra burritos afterward. You may enjoy your remaining burritos for instant breakfasts, lunches or dinners!
A veggie burrito starts off with healthy ingredients which will definitely benefit everyone while enjoying their meal. Whether or not you’re vegetarian, you ‘re sure to enjoy these burritos for breakfast. The total preparation time is approximately 45 minutes, with 25 minutes prepping time and 20 minutes cooking time. Recipe yields 6 breakfast burritos.
Ingredients:
- Six 8” whole grain tortillas
- 1 full batch homemade hash browns
- 6 large eggs
- 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
- ¼ teaspoon salt
- Several dashes of hot sauce, such as Cholula
- 1 tablespoon unsalted butter
- ⅔ cup (packed) shredded sharp cheddar cheese
- ½ cup chopped cilantro, divided
- ½ cup chopped green onion (mostly green parts), divided
- 6 tablespoons of your favorite salsa, plus extra for serving
- 1 large avocado, diced (optional, if you’re serving the burritos right away)
Nutrition per Serving:
- Calories:446
- Total Fat: 24.5g, 31%
- Saturated Fat: 8.5g
- Trans Fat: 0.1g
- Polyunsaturated Fat: 2.6g
- Monounsaturated Fat: 11.5g, 0%
- Cholesterol: 203.4mg, 68%
- Sodium: 858.5mg, 37%
- Total Carbohydrate: 40.6g, 15%
- Dietary Fiber: 5.2g, 18%
- Sugars: 2g
- Protein: 16.9g, 34%
Cooking Procedure:
- Prepare the eggs. Crack the eggs and stir them in a medium bowl until the mixture is pale yellow. Add salt and hot sauce to the beans and to season.
- Cook the eggs: Melt the butter over medium heat in a medium-sized pan (it may be well-seasoned cast iron or non-stick). Pour in the egg mixture and cook for around 2 to 4 minutes, stirring frequently, until the eggs are just firm. Stir in the cheese and put the mixture into a bowl. Then stir in the cilantro and green onion. Set aside a small amount each for garnish if you’re going to serve it right away.
- Run each tortilla under running water quickly to ensure the tortillas are soft and pliable. Heat the tortillas in the microwave or in a skillet for a moment, about 10 to 20 seconds.
- Layer about 1⁄3 cup hash browns on a tortilla about one-third from the corner, dealing with one tortilla at a time. Drizzle up the hash browns with 1 tablespoon of salsa. Finish with scrambled eggs around 1⁄3 of a cup. Divide the hash brown and scramble eggs equally among the tortillas.
- If you’re serving the burritos right away: You can halve the burritos, or serve them whole. Heat some extra salsa in the oven on the stove, then pour it over the burritos. Garnish with the diced avocado (optional) and the reserved cilantro and green onion. Serve straight away, with a knife and a fork.
- If you’re freezing the burritos for later: Let the burritos cool down to room temperature, then wrap in plastic wrap per burrito. Move the wrapped burritos into a secure freezer bag and squeeze the air out before sealing. The burritos are kept in the freezer. Consume your burritos for best flavor within 3 to 6 months.
- Unwrap the plastic wrap and then wrap the burrito into a damp paper towel to defrost the frozen burritos. Microwave for around 2 to 3 minutes, until warm all the through. Serve with extra salsa if you like.