This breakfast burrito recipe might be the best way to start your morning. But hey, it's not a conventional burrito, nothing like that! This fresh vegetable and egg filling is healthy, fun, and easy to make. If you make them ahead of time, they will assemble in 5 minutes and you can enjoy them instantly. Give it a try and say goodbye to boring breakfasts.
This brunch/breakfast burrito recipe can do two things for you at once: save your remaining veggies from the fridge, and of course, give you the best breakfast in the world in a fun and healthy way. Leftover veggies aren't just good for making a frittata, let's switch things up a bit and make a super fun, super packed breakfast burrito.
Burritos have become an easy solution for any type of meal, of course, some of its ingredients can take a little more than 5 minutes to prepare but as the result, everything is worth it. You can customize this recipe and add the vegetables you want and the extras that you like the most. Without a doubt, pico de gallo is a necessary ingredient that cannot be missing, it provides freshness and contrast to any meal but especially to burritos regardless of their filling, try it.
To make these burritos ahead of time, wrap them in aluminum foil and store them in the fridge for 1-2 days. Or better yet, prepare the components ahead of time and wrap them up when you're ready to eat. You could prepare them at the moment if you have only worried about the ready ingredients and not the assembly, their flavor will be fresher eggs and the perfect texture, although if you are one of those who does not mind eating thawed eggs then go ahead, leave your burrito ready for action!
- 1 pound small round yellow potatoes, cut into ½ inch pieces
- Extra-virgin olive oil, for drizzling
- ½ teaspoon of smoked paprika
- Pinches of red pepper flakes
- 1 red bell pepper
- 9 large eggs
- 3 12-inch tortillas
- 1 cup fresh spinach
- ½ cup of shredded red cabbage (optional, for color and crunch)
- ¾ cup of cooked black beans
- ½ cup of pico de gallo
- 1 ripe avocado
- ½ cup of cilantro leaves
- Sea salt and freshly ground black pepper
- 1 lime, for squeezing
- Cilantro Lime Dressing, for dipping
- 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.
- Scramble the eggs: brush a medium nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds, and then stir and scramble until the eggs until just set.
- Assemble the burritos: Divide the spinach leaves and red cabbage, if using, among the tortillas. Top with the eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of 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.