Recipes

Breakfast Burritos (Vegetarian & Meat Options)

Base serves 2 with leftovers — slide to scale the ingredients.

Ingredients (Makes 4 burritos)

Base Ingredients

  • 4 large flour tortillas (10-inch)
  • 6 large eggs, beaten
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 medium bell pepper (any color), diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or butter, divided
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Hot sauce to taste (optional)

For Vegetarian Option

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 medium avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice

For Meat Option

  • 1/2 lb breakfast sausage or chorizo
  • 4 strips bacon, cooked and crumbled
  • 1/4 cup salsa

Optional Toppings/Add-ins

  • Sour cream
  • Pico de gallo
  • Sliced jalapeños
  • Hash browns or breakfast potatoes
  • Sliced green onions

Instructions

Prepare the Base

  1. Heat 1 tbsp oil or butter in a large non-stick skillet over medium heat.
  2. Add diced onions and bell peppers, cooking until softened (about 5 minutes).
  3. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Season with cumin, chili powder, salt, and pepper.
  5. Transfer the vegetable mixture to a bowl and set aside.

For Vegetarian Filling

  1. In the same skillet, heat remaining 1 tbsp oil or butter over medium heat.
  2. Add black beans to the skillet and cook for 2-3 minutes until warmed through.
  3. Using the back of a spoon, slightly mash some of the beans while leaving others whole.
  4. Add half of the vegetable mixture back to the skillet and stir to combine.
  5. Push the bean mixture to one side of the pan.

For Meat Filling

  1. In a separate skillet, cook breakfast sausage or chorizo over medium heat, breaking it into crumbles as it cooks.
  2. Once browned and cooked through (about 5-7 minutes), drain excess fat.
  3. Add the remaining half of the vegetable mixture to the meat and stir to combine.
  4. If using bacon, cook until crisp in a separate pan, then crumble and set aside.

Cook the Eggs

  1. In the space created in the vegetarian skillet (or in a separate pan if preferred), pour in beaten eggs.
  2. Cook, stirring gently, until eggs are just set but still slightly moist (about 2-3 minutes).
  3. For the vegetarian option, gently fold the eggs into the bean mixture.
  4. For the meat option, add the eggs to the meat mixture and stir to combine.

Assemble the Burritos

  1. Warm the tortillas in the microwave for 10-15 seconds or in a dry skillet.
  2. For vegetarian burritos: Place a portion of the bean and egg mixture in the center of a tortilla. Top with avocado slices, fresh cilantro, a squeeze of lime juice, and cheese.
  3. For meat burritos: Place a portion of the meat and egg mixture in the center of a tortilla. Top with crumbled bacon (if using), salsa, and cheese.
  4. Add any additional toppings as desired.
  5. Fold in the sides of the tortilla, then roll from the bottom up to form a burrito.
  6. Optional: Return the assembled burritos to a dry skillet and cook seam-side down until golden and sealed, about 1-2 minutes per side.

Make-Ahead and Storage

  1. To make ahead: Assemble burritos but don't cook in skillet. Wrap individually in foil or parchment paper, then place in a freezer bag.
  2. Freeze for up to 1 month.
  3. To reheat from frozen: Remove foil, wrap in a damp paper towel, and microwave for 2-3 minutes, flipping halfway through.
  4. To reheat from refrigerated: Microwave for 1-2 minutes or heat in a 350°F oven for 10-15 minutes.

Tips

  • For crispier burritos, brush the outside with a little oil before heating in a skillet.
  • Warm your tortillas before filling to make them more pliable and less likely to tear.
  • Don't overfill your burritos or they'll be difficult to roll and may burst during cooking.
  • For a lower-carb option, use whole wheat or low-carb tortillas.
  • Add a handful of spinach to either version for extra nutrients.