Breakfast Burrito
User Reviews
5
Breakfast Burrito
Description
Breakfast Burrito features diced Yukon gold potatoes, red bell pepper, and onion that are roasted until tender, creating a savory vegetable filling. Eggs whisked with milk and salt are gently scrambled to a moist consistency, then combined with shredded Monterey Jack cheese. The mixture is assembled into flour tortillas, which are warmed and wrapped for easy handling. This method yields a balanced texture with soft eggs and tender roasted vegetables surrounded by a warm, pliable tortilla.
The savory notes from the roasted vegetables and cheese blend with the creamy eggs, making the burrito satisfying and hearty. Optional toppings such as salsa or cooked sausage can add extra layers of flavor and protein. It’s suitable for preparation ahead of time and can be customized depending on your preferences.
Frozen burritos made from this recipe can be stored up to three months, enabling convenient meal prep. Allowing the eggs and vegetables to cool before assembly helps maintain good texture. Wrapping each burrito in foil eases reheating and portability, ideal for busy mornings or packed lunches.
Ingredients
- 2 medium potato peeled and diced small, Yukon gold variety
- 1 large red bell pepper seeded and diced
- 1 small red onion diced
- 1 tablespoon neutral cooking oil or clarified butter, generic cooking oil
- 1 teaspoon salt divided
- 12 large egg
- 1/4 cup milk
- 2 tablespoons butter
- 1 1/2 cups Monterey jack cheese shredded (about 6 ounces)
- 12 (10-inch) or (12-inch) flour tortillas room temperature
- Burrito toppings such as salsa, cooked bacon, cooked sausage, optional
Instructions
To roast the vegetables:
- Arrange oven rack to middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper or a silicone mat for easy cleanup. Prepare space in the freezer for a baking sheet.
- In a medium bowl, combine potatoes, bell pepper, and onion. Drizzle with olive oil and 1/2 teaspoon of salt and toss to coat.
- Transfer to the prepared baking sheet and spread in a single layer. Roast until potatoes are tender, about 20 minutes.
To make the eggs:
- While the vegetables roast, whisk together eggs, milk, and remaining 1/2 teaspoon salt until combined.
- In a large skillet over medium heat, melt butter until foaming. Add eggs and cook, stirring occasionally, until mostly set but still moist, about 4 to 5 minutes. Remove from the heat.
To assemble the burritos:
- While the eggs and vegetables cool to room temperature, prepare an assembly station. Tear off 12 squares of aluminum foil. Set out cheese and tortillas.
- To build a burrito, place a tortilla on top of a piece of foil. Sprinkle 2 tablespoons cheese onto tortilla. Top the cheese with 1/4 cup roasted vegetables followed by 2 heaping tablespoons of the scrambled eggs and any extra toppings.
- Roll the burrito tightly by folding the sides over the filling, then rolling from the bottom up. Wrap the burrito tightly in the aluminum foil and repeat with filling and folding the remaining burritos.
To freeze the burritos:
- Freeze the burritos in a single layer on a baking sheet (they'll freeze faster and more uniformly this way). Store frozen burritos in a gallon-sized zip-top freezer bag for longer-term freezing.
To reheat and eat the burritos:
- Unwrap and microwave on high for 1 to 2 minutes, flipping over once halfway through cooking, until warmed through, or heat in a regular or toaster oven at 350°F for 12 to 15 minutes.
Notes
- Roast the vegetables until potatoes are tender, about 20 minutes, to get a well-cooked filling.
- Make sure eggs are mostly set but still moist for creamy texture in the burrito.
- Cool the eggs and vegetables to room temperature before assembling burritos to prevent sogginess.
- Wrap individual burritos tightly in foil for easy freezing and reheating; frozen burritos last up to three months.
- Add optional toppings like salsa, cooked bacon, or cooked sausage to customize flavor and protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12burritos
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 369mg | 15% |
| Potassium | 251mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 24mg | 27% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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