Busy mornings don’t have to mean skipping breakfast. These Veggie and Egg Breakfast Burritos are the perfect grab-and-go option—loaded with protein, fiber, and flavor. Make a batch ahead of time, store in the fridge or freezer, and enjoy a nourishing, satisfying breakfast in minutes. Whether you microwave, toast, or skillet-crisp them, they’ll taste just as fresh as the day you made them.
Veggie and Egg Breakfast Burrito
Ingredients:
- 6 eggs
- ¼ cup milk (any kind)
- Salt & pepper, to taste
- 1 red bell pepper, chopped
- 1 head of broccoli, chopped
- ¾ cup shredded cheese (optional)
- 3 ltortillas
- 1 Tbsp olive oil
*this amount makes 3 burritos
Directions:
- Whisk together eggs, milk, salt & pepper in a bowl—set aside.
- Heat olive oil in a skillet over medium heat. Sauté bell pepper and broccoli (with salt & pepper) until broccoli is bright green and fork-tender, about 5–10 minutes.
- Pour the egg mix into the pan with veggies. Cook on medium-low, stirring gently until eggs are just set (about 5 minutes). Turn off heat, fold in cheese until melted. Transfer to a plate and let cool ~20 minutes.
- Divide the egg-veggie mixture evenly among the three tortillas. Roll them up burrito-style.
- Add a little oil to the skillet, then place burritos seam-side-down and cook 3–4 minutes over medium-high until sealed and slightly crisp.
- Let burritos cool, then wrap individually in foil or plastic wrap—or store in an airtight container. Refrigerate or freeze (up to 3 months).
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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