Name: Breakfast Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound small yellow potatoes (cut into 1-inch pieces); Extra-virgin olive oil (for drizzling); Sea salt; Freshly ground black pepper; 2 teaspoons smoked paprika; Red pepper flakes (to taste); 1 red bell pepper (diced); 1 cup fresh spinach (roughly chopped); 1 cup shredded red cabbage (optional, for color and crunch); 3 12-inch tortillas; 9 scrambled eggs; 1 cup cooked black beans (drained and rinsed); 1 cup pico de gallo; 1 ripe avocado (sliced); 1 cup fresh cilantro leaves; 1 lime (for squeezing); Cilantro Lime Dressing (for dipping)

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If you’re looking for a breakfast that’s not only delicious but also packed with nutrients and flavor, look no further than this hearty Breakfast Burrito. Picture this: soft scrambled eggs, crispy potatoes, vibrant vegetables, and a kick of spices, all wrapped up in a warm tortilla. It’s the perfect way to start your day, offering a satisfying balance of protein, carbs, and healthy fats. This recipe is versatile and can easily be customized to fit your taste preferences. Let’s dive into this mouthwatering breakfast delight!

Why It Deserves a Spot

Breakfast burritos are incredibly popular for a reason! They’re portable, filling, and can be made ahead of time for those rushed mornings. Not only do they provide a great source of energy to kickstart your day, but they also allow for creativity in the kitchen. Whether you’re in the mood for something spicy, savory, or fresh, you can tailor this dish to suit your cravings. Plus, who doesn’t love a meal that can be eaten with one hand?

Ingredient List

1 pound small yellow potatoes, cut into 1-inch pieces
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
Red pepper flakes, to taste
1 red bell pepper, diced
1 cup fresh spinach, roughly chopped
1 cup shredded red cabbage, optional, for color and crunch
3 (12-inch) tortillas
9 scrambled eggs
1 cup cooked black beans, drained and rinsed
1 cup pico de gallo
1 ripe avocado, sliced
1 cup fresh cilantro leaves
1 lime, for squeezing
Cilantro Lime Dressing, for dipping

Cook’s Kit

Large baking sheet – for roasting the potatoes.
Non-stick skillet – to scramble the eggs and sauté the veggies.
Spatula – for mixing and serving.
Knife and cutting board – for chopping ingredients.
Large bowl – to combine the filling ingredients.

Directions: Breakfast Burrito

Step 1: Roast the Potatoes

Preheat your oven to 425°F (220°C). On a large baking sheet, toss the cut yellow potatoes with a drizzle of extra-virgin olive oil, sea salt, freshly ground black pepper, smoked paprika, and red pepper flakes. Spread them out in a single layer and roast for about 25-30 minutes, or until golden brown and crispy, stirring halfway through.

Step 2: Prepare the Vegetables

While the potatoes are roasting, heat a non-stick skillet over medium heat. Add a splash of olive oil and sauté the diced red bell pepper for about 3-4 minutes until softened. Next, add the chopped spinach and cook for another minute until just wilted. If you’re using shredded red cabbage, toss it in at this point for a pop of color and crunch.

Step 3: Scramble the Eggs

In a large bowl, whisk the eggs until well combined. Pour the eggs into the skillet with the vegetables. Cook gently, stirring frequently, until the eggs are soft and just set, about 4-5 minutes. Remove from heat and set aside.

Step 4: Assemble the Burritos

Warm the tortillas in a dry skillet for a few seconds on each side until pliable. On each tortilla, layer the roasted potatoes, scrambled eggs with veggies, black beans, and pico de gallo. Top with slices of avocado and fresh cilantro leaves.

Step 5: Roll It Up

To roll the burrito, fold in the sides of the tortilla and then roll from the bottom up, tucking in the filling as you go. Repeat with the remaining tortillas.

Step 6: Serve and Enjoy

Serve your Breakfast Burrito warm, with lime wedges on the side for squeezing. Drizzle with Cilantro Lime Dressing for an extra burst of flavor. Enjoy your delicious, homemade breakfast!

Make It Fit Your Plan

Vegetarian: Omit the black beans and add more veggies like zucchini or mushrooms.
Spicy: Add jalapeños or a spicy salsa to kick up the heat.
Low-carb: Use lettuce wraps instead of tortillas.
Protein-packed: Add cooked turkey sausage or shredded chicken.

Cook’s Commentary

This Breakfast Burrito is a fantastic way to use up leftover ingredients from your fridge.
Feel free to experiment with different spices and herbs; cumin and chili powder are great additions!
For a creamier texture, you can mix in some cheese before rolling up the burrito.
These burritos can be made ahead of time and frozen for a quick breakfast option on busy mornings.

Best Ways to Store

Leftover Breakfast Burritos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for about 1-2 minutes, or until heated through. If you’ve made a batch to freeze, wrap each burrito in foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To reheat from frozen, bake at 350°F (175°C) for about 30-35 minutes, or until warmed throughout.

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Wrap-Up

This Breakfast Burrito is not just a meal; it’s an experience filled with flavors, colors, and textures that are sure to brighten your morning. With its customizable nature, you can play around with ingredients to make it your own. Whether you’re enjoying it at home or on the go, this burrito is a delightful way to fuel your day. So, gather your ingredients, roll up your sleeves, and get ready to savor every bite of this hearty and satisfying Breakfast Burrito!