Veggie-Packed Breakfast Burrito

 

Veggie-Packed Breakfast Burrito

A protein-rich, flavorful, and portable breakfast packed with fresh veggies and eggs—perfect for busy mornings!  

*Ingredients* (Serves 2)  

- 2 large whole-wheat tortillas  

- 4 eggs  

- 1/4 cup milk (optional, for fluffier eggs)  

- Salt & black pepper to taste  

- 1/2 teaspoon cumin or smoked paprika (optional)  

- 1/2 cup bell peppers, diced (any color)  

- 1/4 cup onion, diced  

- 1/2 cup spinach or kale, chopped  

- 1/4 cup black beans (optional)  

- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)  

- 1 teaspoon olive oil or butter  

- Salsa or hot sauce for serving  

**Instructions**  

1. **Scramble the Eggs:** In a bowl, whisk eggs with milk, salt, pepper, and cumin. Set aside.  

2. **Sauté the Veggies:** Heat olive oil in a pan over medium heat. Add onions and bell peppers, cooking for 3 minutes. Stir in spinach/kale and black beans, cooking until softened.  

3. **Cook the Eggs:** Pour the egg mixture into the pan and cook, stirring gently, until scrambled and fully set.  

4. **Assemble the Burritos:** Place a tortilla on a flat surface, add the egg mixture, sprinkle with cheese, and roll it up tightly.  

5. **Serve or Store:** Serve immediately with salsa or hot sauce. To store, wrap in foil and refrigerate for up to 3 days or freeze for a grab-and-go meal!  

This breakfast burrito is completely customizable—add avocado, turkey bacon, or swap cheese for a dairy-free option!  

Would you like more breakfast ideas?