Best Breakfast Burrito
User Reviews
5
Best Breakfast Burrito
Description
This breakfast burrito recipe begins by roasting small potato pieces tossed in olive oil, smoked paprika, salt, pepper, and red pepper flakes until golden and crispy. Red bell pepper strips are charred on a grill pan or roasted until tender and slightly blackened. The burrito assembly layers fresh spinach, red cabbage (for optional crunch and color), scrambled eggs, grilled peppers, black beans, pico de gallo, roasted potatoes, ripe avocado slices, and fresh cilantro on large tortillas.
The combination of ingredients provides a mix of textures and flavors: the soft scrambled eggs, crispy potatoes, fresh creamy avocado, tangy pico de gallo, and slight heat from red pepper flakes. The burrito is folded tightly, and a cilantro lime dressing served alongside adds a bright, herbal zest for dipping.
This meal is suitable for meal prepping by freezing filled burritos and reheating later or prepping the fillings ahead and assembling at mealtime. It serves as a hearty breakfast or brunch dish with balanced protein, vegetables, and starch.
Ingredients
- 1 pound yellow potatoes cut into ½-inch pieces, small
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- ½ teaspoon smoked paprika
- red pepper flakes
- 1 red bell pepper
- 1 cup spinach fresh
- ½ cup red cabbage optional, for color and crunch, shredded
- 3 tortilla 12-inch
- 9 egg scrambled
- ¾ cup black beans drained and rinsed, cooked
- ½ cup Pico de Gallo
- 1 avocado ripe
- ½ cup cilantro fresh leaves
- 1 lime for squeezing
- cilantro lime dressing for dipping
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes. Toss to coat, spread evenly on the pan, and bake for 30 minutes, or until golden brown and crisp around the edges.
- Heat a grill pan on the stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks. Alternatively, you can roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips.
- Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and squeeze with lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.
Notes
- These burritos freeze well, making them convenient for meal prep and easy reheating.
- Alternatively, you can prepare fillings ahead of time and assemble burritos freshly when ready to eat.
User Reviews
Overall Rating
5
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