Try these healthy breakfasts burritos stuffed with scrambled eggs, southwest roasted veggies, cheese, and salsa, for a satisfying meal that's perfect any time of day!
from votes
If you want a way to bulk up your burritos without loading on the extra calories, a healthy breakfast burrito packed with protein from eggs and stuffed with roasted veggies full of southwest seasoning is the way to go!
Check out how easy they are to make for breakfast or dinner.
After making the Southwest Veggie Tacos, I had a TON of leftover roasted veggies, which are great for bulking up burritos without packing on the calories!
Depending on what you include in the recipe, breakfast burritos can be a satiating and balanced meal!
I find burritos the perfect opportunity to add more veggies into the day. Foods like spinach, mushrooms, peppers, squash, and black beans can be finely chopped, sauteed, and added in. After that, you wrap everything with a warm tortilla, serve with a little guacamole, and you’re set!
It’s simple, easy, and D-E-L-C-I-O-U-S!
Today I’m using leftover roasted veggies from the Vegetarian Southwestern Veggie Tacos found in the Taco Tuesday Cookbook.
I’ve included the recipe for roasted veggies below so you can make it ahead of time or make the tacos one night and these burritos for another meal later in the week! Here’s what you’ll need:
Pro tip: if you’re short on time but want to bulk up your burrito, add some corn, black beans, and salsa instead.
It’s a beautiful variety of fresh vegetables, seasoned with my homemade taco seasoning, and roasted to perfection! First, let’s go over what you’ll need! If you don’t have some of the ingredients, check the suggestions below and swap them out according to your taste.
Now let’s make them!
1. Prepare
Preheat the oven to 400F. Line a rimmed baking sheet with parchment.
2. Combine
In a large bowl, combine the tomatoes, corn, zucchini, onion, bell pepper, olive oil, and seasoning. Stir to coat the veggies with the oil and seasoning.
3. Roast
Transfer to the baking sheet and roast for 15 minutes, stir and add the black beans, and a few squeezes of lime. Roast for another 5 to 10 minutes, until all the veggies are soft.
4. Remove from the oven.
Once they’re finished, you can add the veggies to these burritos, salads, wraps, quesadillas, and the list goes on.
I’m all about using whatever you have on hand, especially for a recipe like this where anything goes! Whether you know your kids won’t touch zucchini or you don’t have bell peppers, you can swap and add ingredients as much as you desire. Just roast them with taco seasoning, and it’s all the same.
Now that you have everything ready to go, let’s make these bad boys!
1. Scramble the eggs
In a large skillet, heat oil over medium heat. Add the eggs and scramble. Once the eggs are cooked through remove from heat.
2. Reheat the veggies
If needed, reheat the roasted southwest veggies in the microwave or on the stove-top.
3. Assemble
Place the warmed tortillas onto a cutting board. Place the eggs, followed by the veggies, sour cream, salsa, and cheese, making a row of each ingredient. Fold and roll burrito style (directions provided below).
The only problem with burritos is we tend to overstuff them, and they wind up breaking, or everything falls. It’s a real problem, so here are a few steps to fold burritos of any kind, so they stay intact and out of your lap.
This entire process is shown in the video, so check there too!
Breakfast burritos ARE freezer-friendly, and in my books, that’s just one more reason to love them! They’re much healthier than the pre-frozen option at the store and you can batch make these to your heart’s content. Here’s how:
To reheat the breakfast burritos:
Remove the frozen burrito from the parchment paper. Place on a microwave-safe plate and heat for 2-3 minutes or until heated through.
Whether you want to make these for breakfast or to enjoy for another meal, here are some ideas you can alongside:
Try these healthy breakfasts burritos stuffed with scrambled eggs, southwest roasted veggies, cheese, and salsa, for a satisfying meal that’s perfect any time of day!
from votes
Servings 4
Prep Time 5 minutes
Cook Time 30 minutes
Preheat the oven to 400F. Line a rimmed baking sheet with parchment.
In a large bowl, combine the tomatoes, corn, zucchini, onion, bell pepper, olive oil, and seasoning. Stir to coat the veggies with the oil and seasoning.
Transfer to the baking sheet and roast for 15 minutes, stir and add the black beans, and a few squeezes of lime. Roast for another 5 to 10 minutes, until all the veggies are soft.
Remove from the oven.
In a large skillet, heat oil over medium heat. Add the eggs and scramble. Once the eggs are cooked through, remove from heat.
Meanwhile, warm the veggies in the microwave.
Place the warmed tortillas onto a cutting board. Place the eggs, followed by the veggies, sour cream, salsa, and cheese, making a row of each ingredient. Fold and roll burrito style.
Serving: 1 burritoCalories: 542kcalCarbohydrates: 65gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 262mgSodium: 1369mgPotassium: 1001mgFiber: 12gSugar: 9gVitamin A: 2093IUVitamin C: 68mgCalcium: 328mgIron: 6mg
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