To get your day started right, try this breakfast burrito dish. Loaded with nutritious eggs and crisp vegetables, it’s a joy to whip up and a breeze to prepare!
For a perfect Saturday morning meal, try this recipe for breakfast burritos. I like it because it’s entertaining, flavorful, satisfying, and nutritious; what’s more, it’s a fantastic way to use the random items that I tend to accumulate from trying recipes (or, you know, just preparing supper) during the week. So, that half bunch of cilantro? Gone. This is the very last scrap of cabbage? Here we go! Could you please tell me whether I should have avocado. I am beginning to like the idea of this morning burrito…
What You Need to Make a Breakfast Burrito
Every time I make these breakfast burritos, I tweak the ingredients a little, but these are the staples:
Large flour tortillas will be required. In my experience, 12-inch tortillas are the most manageable.
A breakfast burrito must-have: scrambled eggs. They make it filling till lunchtime with their delicious creamy texture and plenty of protein. Consider this vegan breakfast burrito recipe if you’re looking for a vegetarian alternative.
To make the spicy potato filling even more flavorful, I bake the potatoes with smoked paprika.
Avocado—For a velvety, decadent texture.
Also, some pico de gallo for some tangy, fresh taste.
For the finishing touch on my morning burrito, I add some fresh ingredients like roasted red peppers, cilantro, shredded cabbage, black beans, and spinach.
Look down below for the full recipe with all the measurements.
Ingredients for a breakfast burrito
You are all set to go as soon as you gather your components! Although this step isn’t very difficult, I recommend practicing it until you get the feel of it. My tried-and-true method for perfectly rolled burritos is this:
Get some large tortillas! While shopping, try to choose tortillas that are 12 inches or bigger. “Burrito-Size” is a common way to describe them. When you use these tortillas, stuffing all those delicious ingredients is a breeze.
Spread the contents out on the tortilla in a (not too wide) strip. Spreading the ingredients out too thin will make it impossible to wrap the tortilla over them. Before adding any fillings, I make a thin layer of spinach on the bottom and arrange the remaining ingredients in narrow rows on top (see to the photo below).
Making a breakfast burrito with my hands
Begin by tucking in the edges. After that, wrap up the tortilla, being sure to fold it over the ingredients. To get the contents into the tortilla as snugly as possible, I recommend using the “tuck & roll” technique.
Keep an additional set of hands close by. To ensure that the contents are packed securely before I roll the tortilla closed, I prefer to have Jack gently push them toward my hands. My burrito will be perfectly shaped and perfectly sized in the end. Typically, he lends a hand at this stage:
Wrapping potatoes, eggs, avocado, and pico de gallo in a tortilla using one’s hands
I think that’s everything! Great breakfast burrito! 🙂
Assembling a nutritious breakfast burrito with care Recommended Servings
Serve these simple breakfast burritos with a spicy dipping sauce for an extra kick! I love cilantro lime dressing with my burritos because it adds a tangy, fresh taste that goes well with the heavy elements. Tomatillo salsa, Greek yogurt, sour cream, or spicy sauce are good alternatives if you don’t have any or don’t feel like preparing it.
Make this dish for a fun brunch with mimosas to drink, or enjoy it for breakfast any day!
BREAKFAST BURRITOS: A GUIDE TO FREEZING
Would you want to have these breakfast burritos throughout the week? Even better news: you can store it in the freezer!
The best way to freeze breakfast burritos is as follows:
- Roll up each tortilla. Prior to serving, cover each tortilla in foil.
- Put it in a freezer-safe container and keep it there for up to three months.
- Rewarm the tortilla by removing the foil and re-wrapping it in a paper or kitchen towel.
- To heat thoroughly, cook for 1 1/2 minutes in the microwave, then turn and cook for another minute.
- Allow to rest for one minute before to consumption.
- Secondary phase: Heat up the tortilla! In a skillet set over medium heat, warm a little olive oil. Thawed burritos should be cooked until mildly crisp and golden brown, flipping once.
Burrito for breakfast, foil-wrapped
Alternatives to the Original Recipe
This breakfast burrito recipe may be adjusted to your liking, as I said before. Personalize it as you want! Feel free to use anything you have on hand or to add whatever fillings you choose to your burritos. Here are a few ideas:
Instead of avocado, try guacamole.
Swap out the pico with chopped cherry tomatoes or experiment with salsas prepared from mango, pineapple, or homemade tomato sauce.
Incorporate vegan bacon or vegetable breakfast sausage.
Swap out the yellow potatoes with roasted sweet potatoes that have been seasoned.
The red cabbage may be substituted with thinly sliced radishes. It would also go well with pickled radishes.
Crumble some Cotija, grated some cheddar, or sprinkle some Monterey Jack cheese on top.
For an unexpected burst of sour taste, sub in some pickled onions or jalapeños.
Please inform me of the variants that you test.
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