Breakfast Burritos

10 ingredients
3 steps

Ingredients

  • 13 whole wheat tortillas
  • 15 large eggs, scrambled
  • 1 pell pepper (any colour), diced
  • 1 zucchini, diced
  • 1 red onion, diced
  • 1 cup mushrooms, sliced
  • 13 tablespoons white cheddar cheese, shredded
  • 1 garlic clove, minced
  • 1 teaspoon black pepper
  • hot sauce

Directions

  1. 1
    In a non-stick skillet over medium heat, brown onions and garlic. Approximately 3 minutes. Add zucchini, mushrooms, and bell pepper to the skillet. Sprinkle black pepper on top of vegetables. Cover and cook until tender, stirring occasionally. Set aside in a bowl and let cool.
  2. 2
    Begin burrito assembly. Fill tortilla with desired amount of egg and vegetable mixture. Top with 1 tablespoon of cheese and desired hot sauce. Fold in ends of the tortilla, rolling up. Wrap finished burrito in aluminum foil. Repeat process until finished.
  3. 3
    Serve fresh or store in the freezer for up to 3 months.

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