Description
Enjoy these portable, flavorful bite-sized breakfast burritos filled with fluffy scrambled eggs, melty cheese, and fresh vegetables—perfect for any meal of the day.
Ingredients
Scale
- 6 large eggs
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 4 small flour tortillas
- 1 cup diced fresh vegetables (bell peppers, onions, etc.)
- Salt and pepper to taste
Instructions
- In a bowl, whisk together eggs with salt and pepper.
- Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently until soft curds form and eggs are fluffy. Remove from heat.
- During the last minute of cooking the eggs, add the diced vegetables. Stir until just softened.
- Lay out each tortilla on a clean surface.
- Spoon some scrambled egg mixture into the center of each tortilla, topping with shredded cheese.
- Fold in the sides of each tortilla and roll tightly from bottom to top to form burritos.
- Place assembled burritos seam-side down in the skillet over medium heat until golden brown on both sides.
Nutrition
- Serving Size: 1 burrito (120g)
- Calories: 250
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
Keywords: Customize your fillings by adding cooked sausage or switch to a meatless option with extra veggies. Store leftovers in an airtight container for up to three days in the refrigerator.