My best friend and I were making breakfast together on Sunday morning after a long walk downtown and some pilates exercises. We were super hungry after our workout, so we made big veggie breakfast burritos with leftover coconut curry sauce and vegetables from dinner the night before. I love cooking with friends! Here’s the recipe for the breakfast burritos. I encourage you to get creative with any leftover sauces you have (like our curry sauce) or just use hot sauce to kick up the flavor. This is an example of using leftovers to make a healthy meal in a flash. Feel free to use the same veggies we did, or create your own combination with what you have in the house.
Veggie Breakfast Burrito
(makes 2 burritos)
Veggie breakfast burritos, ready to eat
2 tortillas (whole wheat if you have them)
2 tbsp. sauce (such as curry, tomato, or hot sauce)
4 eggs
1 big handful fresh spinach
1/2 cup green bell pepper
1 plum tomato
1/2 cup yellow onion
1 tsp. extra virgin olive oil
Salt & pepper
Chop up the bell pepper and onion and put them in a deep sauté pan with the olive oil over medium heat. Cook for about 5 minutes, or until the peppers and onions begin to soften. Crack open the eggs in a bowl, add a splash of water or milk, and whisk them together. Chop up the tomatoes and add them to the sauté pan. Add in the fresh spinach and eggs. Continue to stir frequently with a spatula until the spinach reduces in size and the eggs finish scrambling. Meanwhile, warm up the tortillas and spread a tablespoon on sauce on each one. Add the eggs and vegetables on top. Sprinkle on a little cheese if you like. Add a dash of salt and pepper to taste. Serve immediately.
Tip: To make this burrito vegan, swap out the eggs for half a block of firm tofu. Crumble up the tofu and drain off excess liquid with paper towels before tossing it in the pan. For extra flavor, try adding nutritional yeast and cumin to season the tofu crumbles.
Coconut curry sauce, on plain tortilla
Veggie Breakfast Burrito w/ cheese for my buddy
Veggie Breakfast Burrito w/out cheese for me
{ 6 comments… read them below or add one }
Omg that makes me wanna eat them all over again!!! Yum!
Yum!! Oh My God Really cool and nice look its recipes . interesting Details shared in recently post. amazing your idea really i impressed your thought .thanks
This is so good! I didn’t have flour tortillas so I used corn tortillas and it was still very good. I also didn’t have any mexican cheese on hand so I used an aged cheddar I had in my fridge. The corn is so good with eggs! I did it with egg whites and it was still so flavorful! Definitely making this again.
Your breakfast burritos look fantastic! Burritos are great breakfast or dinner for busy people, as all of the ingredients are rolled into one tidy, tasty bundle. You can pack a whole grain burrito with fresh veggies, for a super healthy meal.
mmmmm, Yummy. Although I am not a fan of eggs, but this recipe looks easy to make. I will try it.
Hi Eve,
I really cut back my consumption of animal foods lately, so I haven’t been eating many eggs either. To substitute, you can crumble up some firm tofu and add it to the saute pan with turmeric, nutritional yeast, and/or dried mustard. It’s a great swap and super yummy if you spice it up.