Quick & Flavorful Breakfast Burritos
These breakfast burritos are warm, cheesy, and loaded with sautéed veggies and fluffy scrambled eggs. They’re ready in just 20 minutes, making them the perfect go-to for busy mornings.
Equipment
- 10-inch nonstick skillet
- Mixing bowl
- Whisk or fork
- Spatula
Ingredients
- 1 tablespoon olive oil
- 4 medium green onions, sliced
- 1½ medium bell peppers (any color), chopped
- 6 large eggs
- 2 tablespoons milk
- Salt and freshly ground black pepper, to taste
- 4 flour tortillas (7–8 inches)
- ½ cup shredded Cheddar or Monterey Jack cheese (about 2 ounces)
Instructions
- Sauté the vegetables: Heat olive oil in a 10-inch nonstick skillet over medium-high heat. Add onions and bell peppers, cooking for 2–3 minutes until slightly softened but still crisp.
- Scramble the eggs: In a medium bowl, whisk eggs, milk, salt, and pepper until fully combined. Pour the mixture over the vegetables. Reduce heat to medium and cook, stirring often, for 4–6 minutes until eggs are cooked but still moist.
- Assemble burritos: Divide the egg mixture evenly among the warm tortillas. Sprinkle each with cheese.
- Roll and serve: Fold in the sides and roll up each tortilla. Serve warm.
Notes
Pro Tips & Variations:
- Add protein: Include cooked bacon, sausage, or ham for a heartier burrito.
- Make ahead: Wrap in foil and refrigerate; reheat in the oven or microwave before serving.
- Spice it up: Add chopped jalapeños, hot sauce, or a sprinkle of chili powder to the eggs.
- Extra veggies: Toss in mushrooms, spinach, or zucchini for more flavor and nutrients.
- Cheese swap: Try pepper jack for a little heat or mozzarella for extra meltiness.