What does a breakfast burrito contain?

Breakfast burritos usually consist of eggs, cheese, and potatoes and/or additional protein. Here we add roasted poblano peppers for a flavorful kick!

How do I fold a burrito?

Place the fillings in a rectangular shape in the center of the burrito. Fold the bottom edge in, tuck the sides in, then roll. The best way to seal the seam is to place a little cheese on it so it melts when toasted in the pan!

Can I freeze breakfast burritos?

Yes, you can freeze these burritos! Wrap tightly and store in a freezer bag for up to 1 month. Thaw the frozen burrito in the fridge before reheating in a skillet, the oven, or the microwave.

Are Vegetarian Breakfast Burritos healthy?

Yes! Protein-rich eggs are a good source of vitamins D, A, B12, and choline, phosphorus, folate, biotin, riboflavin, selenium, and iodine. For a boost of vitamin C, add cherry tomatoes and diced bell peppers. The roasted potatoes offer potassium and dietary fiber. And the addition of microgreens provides a variety of beneficial nutrients!

Healthy Vegetarian Breakfast Burritos

Description

These Santa Barbarba-style, vegetarian breakfast burritos are so flavorful! Filled with roasted poblano peppers, soft scrambled eggs (or tofu), roasted potatoes, avocado, melty cheese, hot sauce and cilantro. Vegan-adaptable.

Ingredients

Units Scale

2 cup potatoes, cut into 3/4 inch cubes (optional, see notes)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder or smoked paprika
1 large poblano pepper
4 large eggs, whisked
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sour cream , or milk, half and half, or skip it.
1 teaspoon olive oil
4 x 12-inch large tortillas
1– 1/2 cups shredded cheese- pepper jack cheese, Mexican blend, cotija
1 large avocado, sliced
1/2 cup cilantro, chopped
optional: scallions, microgreens, cherry tomatoes, hot sauce

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Instructions

Preheat oven to 425 F
Roast the Potatoes and Poblano: In a medium bowl, toss the potatoes with olive oil, salt, pepper and chili powder. Place in a single layer on a sheet pan. Place the poblano chili pepper on the same pan. Roast for 25 minutes, turning the potatoes and pepper halfway through. The potatoes should get crispy on the outside and be tender in the middle, and the poblano should feel tender; if not, let it go a bit longer. Once done, remove any skin from the poblano that wants to come off (no need to get every spec)- easiest to do this under cool running water. Remove the stem and seeds, rinse, pat dry and slice into strips.
Scramble the eggs: in a small bowl, whisk the eggs, sour cream, salt, and pepper and whisk. Heat an oiled, large, non-stick skillet over medium-low heat. Add the eggs and let them sit for a minute. Using a rubber spatula, scrape along the bottom of the pan, creating fluffy folds. Continue this motion for a few minutes until the eggs are very softly scrambled. Spread them out and sprinkle with the cheese, cover, and lower heat to the lowest heat until the cheese is melty.
Warm the tortillas just until pliable: Either lightly toast them directly over your gas stovetop burner using tongs (wrap in a towel), microwave them in a kitchen towel for 20 seconds, or warm them in the oven just until pliable.
Assemble: Fill the tortillas, dividing the ingredients by four—starting with the sliced avocado (mash a little and sprinkle with salt), roasted potatoes, eggs with melted cheese, poblanos, cilantro and optional microgreens and hot sauce. Layer these in a rectangle in the center of the tortilla. Fold the bottom of the tortilla up towards the top, tuck in the side edges, and roll it over, so it’s seam side down. Tip! Sprinkle some of the grated cheese on that last edge- it will melt and hold the burrito together.
Toast the burritos: Wipe out the nonstick skillet and spray it with olive oil. Heat it over medium heat. Place the burritos seam side down, and toast them covered (so the cheese stays melty) until one side is golden. Turn them over, uncover, and toast the other side.
Cut in half: If your burritos are holding together, simply cut them in half with a bread knife. If they are coming apart, wrap them tightly in parchment paper, then cut them in half through the parchment paper. This will make them easier to handle while eating.
Serve! Serve with hot sauce, sour cream or Mexican sour cream.

Notes

FYI: 12-inch tortillas make very big burritos; one burrito (cut in half) could serve 2 people if served with other things.

Storage: Burritos can be made ahead and kept in the refrigerator for up to 3 days. Toast in a skillet before serving. They can also be reheated in 350F, a toaster oven, or a microwave.

Vegan-adaptable: make our tofu scramble recipe and use meltable vegan cheese.

Extra Protein: Substitute black beans for the roasted potatoes. Drain a can of black beans and season with salt, pepper, and taco seasoning. Gently warm in a pan on the stove, and add to the burritos. You could also add plant-based “ground meat”.

Poblano: Feel free to blister the poblano chili over a gas burner on your stovetop.

Nutrition

Serving Size: 1 ex-large burrito
Calories: 549
Sugar: 2.3 g
Sodium: 801.9 mg
Fat: 22.3 g
Saturated Fat: 4.2 g
Carbohydrates: 48.1 g
Fiber: 6.7 g
Protein: 21.4 g
Cholesterol: 212.1 mg