Vegetarian Breakfast Burritos

5 from 1 vote

Jam-packed with sauteed vegetables, scrambled eggs, avocado, and cheddar, these vegetarian breakfast burritos whip up in minutes and are perfect for an on-the-go breakfast!

Prep Time 20

Total Time 20

Servings servings

Calories 671kcal

Ingredients

1 tablespoon vegetable oil
1 large sweet pepper, cored and thinly sliced
1 medium sweet onion, thinly sliced
1 cup sliced button mushrooms
1 cup firmly-packed baby spinach
2 medium cloves garlic, minced
Salt and pepper to taste
1 tablespoon unsalted butter
8 large eggs, lightly beaten
1 cup shredded cheddar cheese
4 burrito-sized flour tortillas
1/4 cup sliced green onion
2 medium avocados, pitted and sliced

Instructions

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add sweet pepper, onion, and mushrooms and cook 4-6 minutes, stirring occasionally until vegetables are tender. Add spinach and garlic and cook 2-3 additional minutes until spinach is wilted. Season vegetables with salt and pepper to taste and transfer to a bowl.
Wipe skillet clean and heat over medium heat. Add butter and swirl to coat pan. Add beaten eggs and scramble over medium heat, folding eggs until set. Remove from heat and season with salt and pepper to taste.
Divide cheddar between tortillas, placing in the center. Top with eggs, sautéed veggies, green onion, and sliced avocado. Roll up burritos tightly burrito-style and cut in half for serving. Serve immediately and enjoy!

Notes

Storing Instructions

Burritos are best if served immediately after assembly.

Nutrition