Vegetarian Breakfast Egg Burritos

By ohioeggs  ,

August 2, 2017

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Stuffed with flavorful veggies, melted cheese and eggs, A Cedar Spoon’s Vegetarian Breakfast Egg Burritos are a freezer-friendly breakfast that will make weekday mornings so much easier and tastier.

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Ingredients

2 Tablespoons olive oil

1/2 cup sweet onion, chopped {about 1/4 of a sweet onion}

2 bell peppers, seeds removed and diced {I used an orange and red}

1 garlic clove, grated

1 teaspoon chili powder

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

8 eggs

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup sharp cheddar cheese {or cheese of your choice}, divided

1/4 cup freshly chopped cilantro

1/2 cup cherry tomatoes, quartered

8 tortillas {8 to 10 inches}, warmed

Garnish:

Freshly chopped cilantro

Salsa

Sour cream

Freshly chopped green onion

Directions

Heat the 2 Tablespoons olive oil in a large skillet over medium heat. Sauté the onion for 2 minutes, add the bell pepper and garlic and continue sautéing for 4-5 minutes, or until the onion is translucent and fragment and the bell peppers are just soft. Add the chili powder, oregano and cayenne pepper and sauté for another 1 minute.

Remove the peppers and onions and set aside.

In the same skillet pour the 8 eggs. As eggs begin to set, gently pull the eggs across the skillet, forming large soft curds. Continue to cook the eggs making sure to pull and fold the eggs, until they become thickened and no liquid is visible {do not stir constantly}. Stir in 1/2 cup cheese and the 1/4 cup cilantro.

On a large wooden cutting board lay the first tortilla and then spoon a small amount of egg mixture into the center of the tortilla, the bell pepper mixture, a sprinkle of cheese and the a line of the cherry tomatoes. Fold the sides of the tortilla and then roll it up like a burrito. Serve with a dollop of salsa and fresh cilantro. If you like your tortilla bit crispy heat it up for 5 minutes in an oven or a toaster oven.

To freeze the burritos:

Let the breakfast burritos cool completely. Wrap each burrito in aluminum foil, making sure they are completely covered. Put all the burritos in a large ziplock bag in the freezer. They should hold up for 3 months in the freezer. When you are ready to eat one pull it out and remove it from the foil. Wrap the burrito in a paper towel and put it on a microwave safe plate. Microwave for 1 1/2 to 2 minutes, or until warmed through.

You can easily add a variety of ingredients to these burritos. Some ideas include: sausage, chicken, bacon, spinach, red onion, black beans, corn and diced tomatoes.

Julia is a mom of three growing boys who creates a mix of seasonal recipes from scratch (whenever possible) on her blog, A Cedar Spoon. A Cedar Spoon is the result of her passions, great food from great ingredients, a worldly curiosity from her various travels and the inspiration of her Mom and their Mediterranean roots.
Julia at A Cedar Spoon
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