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Make-Ahead Vegetarian Breakfast Burritos – vegetarian recipe
Stav Kogan

Make-Ahead Vegetarian Breakfast Burritos

A game-changing recipe for make-ahead vegetarian breakfast burritos, packed with fluffy eggs, roasted peppers, and jalapeño jack cheese. The perfect grab-and-go breakfast for busy mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 large burrito
Calories: 655
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 g / 0.53 oz) unsalted butter
  • 1 medium onion, finely chopped, about 1 cup / 150 g (5.3 oz)
  • 1/2 cup (75 g / 2.65 oz) sliced roasted red peppers
  • 9 extra-large eggs, beaten
  • 1/2 cup (120 ml) half-and-half or whole milk
  • A few dashes of your favorite hot pepper sauce
  • 2 cups (225 g / 7.9 oz) shredded jalapeño jack cheese
  • Salt and freshly ground black pepper to taste
  • 4 large 12-inch / 30 cm flour tortillas
  • 1 cup (250 g / 8.8 oz) store-bought salsa, for serving
  • For the creamiest texture, slightly undercook your eggs. They will continue to cook from residual heat and will reheat perfectly without becoming rubbery.
  • Feel free to bulk up your burritos with other veggies! A cup of sautéed mushrooms, wilted spinach, or a can of drained black beans are all fantastic additions.
  • To freeze, allow the assembled burritos to cool completely. Wrap each one individually and tightly in foil or plastic wrap, then place them all in a large freezer-safe bag. They'll keep for up to 3 months.
  • To reheat from frozen, unwrap the burrito, wrap it in a damp paper towel, and microwave at 50% power for 3-4 minutes, flipping halfway through, until heated through.

Method
 

  1. Melt the butter in a large non-stick skillet over medium heat.
  2. Add the finely chopped onion and sliced roasted peppers, sautéing for about 5 minutes until the onions are soft and beautifully translucent.
  3. In a separate bowl, whisk together the eggs and half-and-half until smooth.
  4. Pour the egg mixture into the skillet with the onions and peppers.
  5. Cook, stirring constantly with a spatula or wooden spoon, until the eggs are about halfway set but still quite soft and runny.
  6. Stir in the hot sauce, shredded jalapeño jack cheese, and a generous pinch of salt and pepper. Immediately remove the skillet from the heat; the residual heat will finish cooking the eggs to a perfect soft, creamy scramble.
  7. Gently warm the tortillas to make them pliable. You can do this by heating them one at a time in a dry skillet for 30 seconds per side, or by wrapping the stack in a damp paper towel and microwaving for 30-45 seconds.
  8. Lay a warm tortilla on a flat surface. Spoon one-quarter of the creamy egg mixture in a line just below the center.
  9. Fold the left and right sides of the tortilla in over the filling. Tightly roll the bottom of the tortilla up and over the filling, tucking as you go to create a snug burrito.
  10. Repeat with the remaining tortillas and filling.
  11. Serve immediately with your favorite salsa for dipping!

Nutrition

Calories: 655kcalCarbohydrates: 45gProtein: 32gFat: 38g

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