Easy Breakfast Burritos
These quick and easy breakfast burritos make a fast, healthy breakfast for busy mornings!
Equipment
Ingredients
- 1 Tablespoon olive oil
- 4 medium green onions sliced
- 1-1/2 medium Green, red, or yellow pepper chopped
- 6 large eggs
- 2 Tablespoons milk
- Salt & Pepper to taste
- 4 flour tortillas 7 to 8 inches in diameter, heated
- ½ cup shredded Cheddar or Monterey Jack cheese
Instructions
- Heat olive oil in 10-inch nonstick skillet over medium-high heat. Sauté onions and bell peppers for 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Beat eggs, milk, salt and pepper in medium bowl with fork or wire whisk until well mixed. Pour egg mixture over vegetables in skillet. Reduce heat to medium. Cook 4 to 6 minutes, stirring frequently until eggs are set but still moist.
- Spoon egg mixture onto warm tortillas, sprinkle with cheese, and roll up the tortillas.
- Enjoy!
NUTRITION
Serving: 1g | Calories: 287kcal | Carbohydrates: 18g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 261mg | Sodium: 412mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 21mg | Calcium: 200mg | Iron: 3mg
Notes
- Heat your tortillas to make rolling them easier!
- Add some cooked ground sausage or bacon to the egg mixture for added protein.
- Serve with a side of salsa, salsa verde, and hot sauce for those that like a little heat!
- You can make these ahead of time, wrap them in tin foil and store in the fridge for up to 3-5 days. I love doing this for camping trips!
Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!