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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:

1. Whisk together eggs, milk, salt & pepper in a bowl—set aside.
2. 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.
3. 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.
4. Divide the egg-veggie mixture evenly among the three tortillas. Roll them up burrito-style.
5. 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.
6. 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!