Breakfast Burritos

You might think that months of developing recipes for a breakfast cookbook would have put a damper on my interest in morning food. But indeed, it did not. In fact, I created this recipe for breakfast burritos not long after pushing send on the manuscript for Rise & Shine. It’s a favorite recipe for me and one I sort of wish had made it into the pages of the book. Let me tell you why:

They’re Darn Tasty.

Scrambled eggs with peppers, zucchini, fresh chives, and Cheddar wrapped snug in a whole-grain tortilla is hard to beat for a satisfying start to the day. Whisking a bit of cottage cheese into the eggs makes them extra fluffy.

Egg Burritos are Good for you.

The recipe calls for a cup of vegetables and provides protein thanks to the eggs and cottage cheese. Using whole-grain tortillas means extra fiber, too. Free free to use other favorite vegetables and leafy greens in place of peppers and zucchini if you like. I’ve made these with shredded carrots, sauteed mushrooms, kale, and baby spinach. All good.

Portable.

For busy mornings when breakfast needs to come along for the ride, tuck a breakfast burrito into a napkin or sandwich bag and take it to go.

They’re Fridge- an Freezer-Friendly

The recipe makes four burritos and can easily be doubled. Pop what you don’t eat in the fridge for up to three days or the freezer for up to a month. To reheat, just microwave refrigerated burritos on high for about 45 seconds and frozen for two minutes.

Easy to Make

Scrambling eggs is one of the first skills I taught my kids in the kitchen. With this recipe, they can make breakfast for themselves, and for you too. Littler ones will need a little guidance with the knife and help at the stove, more experienced kids can do the whole thing on their own. Let them!

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For more make-ahead breakfasts, check out:

Summer Vegetable Frittata

Slow Cooker French Toast

Overnight Banana Almond Butter Oats

Blueberry Pecan Baked Oatmeal Cups

4.67 from 3 votes

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Breakfast Burritos

These breakfast burritos are the whole package when it comes to a healthy morning bite: tasty, easy to make, freezable, portable, and good for you.

Course Breakfast

Prep Time 8 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 4

Calories 315 kcal

Author Katie Morford

Ingredients

• 5 eggs
• 1/3 cup cottage cheese
• 2 teaspoons extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced zucchini
• 1 heaping tablespoon minced chives or 1 thinly sliced scallion, white and light green parts only
• 1/3 cup pinto or black beans
• 1/2 teaspoon kosher salt
• Black pepper
• 4 large whole-grain flour tortillas
• 8 thin slices Cheddar cheese
• Taco sauce or Mexican salsa to taste

Instructions

1. In a medium bowl, whisk together the eggs, cottage cheese, salt, and several cracks of black pepper.

2. Heat the oil in a medium cast iron or non-stick skillet over medium-high. Add the red pepper and saute a minute or so. Add the zucchini and saute until just tender. 

3. Drop the heat to medium-low and add the eggs and chives or scallion to the pan. Scramble with the vegetables until the eggs are cooked. Stir in the beans and cook until warm.

4. Lay 2 thin slices of cheese on the center of each tortilla and microwave on high until melted (30 seconds). 

5. Spoon the egg mixture onto the tortillas and add taco sauce or salsa to taste. Roll up like a burrito.

6. Serve warm. See notes for storage instructions. 

Recipe Notes

To store and reheat:

Wrap each burrito in a layer of parchment and a layer of aluminum foil. Store in the fridge for up to three days. To reheat refrigerated burritos, unwrap and heat on high in the microwave for about 45 seconds.

If freezing, put the wrapped burritos in a resealable freezer bag. To reheat, unwrap, place on a a paper towel, and microwave on high for about 2 minutes.