Vegetarian Breakfast Burrito Recipe
Delicious vegetarian breakfast burrito recipe that's freezer friendly and easy to make. They are great for meal prep and are packed with veggies.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 2 tablespoon vegetable oil
- 1 onion chopped
- 1 red bell pepper chopped
- 6 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon hot sauce optional
- ¾ cup Tillamook Extra Sharp cheddar cheese shredded
- ¾ cup Tillamook Farmstyle Thick Cut Mexican 4 Cheese blend Shredded Cheese
- 1 cup salsa homemade or store-bought
- 4 large tortillas burrito size
- 1 avocado diced
Instructions
- Heat vegetable oil in a pan over medium heat.
- Saute onion until translucent.
- Add in chopped bell pepper and saute for 3-5 minutes.
- Crack the eggs in a bowl and whisk until combined. Add in salt and pepper.
- Add the eggs to the onions and pepper. Turn the heat to medium low and cook the eggs, scrambling them until they're fully cooked and fluffy.
- Add hot sauce to the eggs if desired.
- Add half of the cheddar and half of the Mexican blend to the eggs and mix until the cheese is melted.
- Place the tortillas on a board and spread some salsa on them.
- Divide the eggs between the tortillas and top with the remaining cheese.
- Roll the tortilla over the filling tightly and tuck in the sides.
- Heat a clean skillet over medium heat and place the burritos in the skillet. Heat until it's golden brown on all sides and the cheese is melted.
- If desired, heat some salsa in and spread it over the burrito and top with chopped avocados.
Nutrition
Calories: 150kcal