Vegetarian Breakfast Burritos | @naturallyella

When we don’t know what to do for dinner, breakfast is usually the answer. Eggs are quick to prepare and easily create a meal. I made this burrito after having a bit of the chorizo-spiced crumble leftover from the nachos. As a result, these breakfast burritos were ready in a short time. Additionally, you can make the crumble the night before to quicken burrito assembly in the morning. Homemade tortillas are great for burritos. However, these days I’m usually putting dinner together at the last minute so store-bought are a lifesaver. Also, I’ve been known to skip scrambling the eggs and simply fry an egg over-hard then cut it into strips (similar to this quesadilla).

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Vegetarian Breakfast Burritos

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 burritos
  • Category: Breakfast

Description

For the mornings you need a solid breakfast on the go, these vegetarian breakfast burritos feature my favorite pecan crumble spiced with chorizo seasoning.


Ingredients

  • 1/2 recipe for chorizo-spiced crumble
  • 4 teaspoons olive oil (divided)
  • 2 large eggs
  • 2 tablespoons whole milk
  • 1/4 teaspoon salt
  • Juice from 1/2 lime
  • 1/4 cup cilantro (minced)
  • 2 large whole wheat tortillas
  • 3 tablespoons minced red onion
  • 3 tablespoons minced red pepper
  • 1/2 large avocado (diced)
  • 1/4 cup roasted tomato salsa

Instructions

  1. Make the crumble according to the directions. Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Then add the crumble mixture and cook until warm. Set aside and return the pan to the heat.
  2. In a bowl, whisk together the eggs, milk, and salt. Add the remaining 2 teaspoons olive oil to the pan followed by the eggs. Cook, scraping occasionally, until the eggs are set and remove from heat.
  3. Next, cut the avocado into 1/4 inch thick slices and toss with cilantro and lime juice.
  4. Warm the tortillas, then begin assembling. Place half the eggs in the middle of the tortilla, slightly closer to you. Top the eggs with half the avocado, crumble, onions, peppers, and salsa. Then, fold the part of the tortilla closest to you over the filling, tuck the sides in, and roll away from you. Repeat with the second tortilla.

Notes

Vegetarian Breakfast Burritos | @naturallyella

When we don’t know what to do for dinner, breakfast is usually the answer. Eggs are quick to prepare and easily create a meal. I made this burrito after having a bit of the chorizo-spiced crumble leftover from the nachos. As a result, these breakfast burritos were ready in a short time. Additionally, you can make the crumble the night before to quicken burrito assembly in the morning. Homemade tortillas are great for burritos. However, these days I’m usually putting dinner together at the last minute so store-bought are a lifesaver. Also, I’ve been known to skip scrambling the eggs and simply fry an egg over-hard then cut it into strips (similar to this quesadilla).

[wprm-recipe id=”27136″]

Breakfast Burritos

variations

Anything you could possibly want in a burrito would most likely fit in this recipe- just don’t overfill your burrito. A few of my favorite additions include grilled/roasted vegetables (sweet potatoes and squash during the winter are great), black beans or pinto beans, and/or hummus.

Vegan: Fried tofu or stir-fried tofu would work instead of the eggs.

Greens: Fresh greens, especially spinach, would be a nice addition or you could sauté kale or chard with garlic before adding to the burrito.

Salsa Options: A good salsa or hot sauce is the finishing touch to this burrito. A couple of my favorites include this roasted tomato salsa or this salsa verde.

Vegetarian Breakfast Burritos with Chorizo-Spiced Crumble | @naturallyella


Nutrition

  • Calories: 686
  • Sugar: 7
  • Sodium: 956.6
  • Fat: 35.3
  • Carbohydrates: 75.1
  • Fiber: 12.5
  • Protein: 21.6
  • Cholesterol: 187.5

Breakfast Burritos

variations

Anything you could possibly want in a burrito would most likely fit in this recipe- just don’t overfill your burrito. A few of my favorite additions include grilled/roasted vegetables (sweet potatoes and squash during the winter are great), black beans or pinto beans, and/or hummus.

Vegan: Fried tofu or stir-fried tofu would work instead of the eggs.

Greens: Fresh greens, especially spinach, would be a nice addition or you could sauté kale or chard with garlic before adding to the burrito.

Salsa Options: A good salsa or hot sauce is the finishing touch to this burrito. A couple of my favorites include this roasted tomato salsa or this salsa verde.

Vegetarian Breakfast Burritos with Chorizo-Spiced Crumble | @naturallyella