It’s easy to get into a breakfast rut. I know that I’m guilty of it. When I am Paleo-ing, it’s hard-boiled eggs and fruit. Otherwise, yogurt and granola or a bowl of cereal. But most times, I just end up with a cup of coffee, or if I’m being fancy, a latte. Easier than getting into a rut is to get into the habit of buying a little something every morning for breakfast. It doesn’t seem to be very much money, but the dollars and empty carbs quickly add up.
These veggie and egg burritos are a sure cure for any breakfast rut you may be in. It’s a little bit of effort to make a bunch at a time, but the payoff is in the quick breakfasts that you’ll have in the future. You can easily customize the veggies in the recipe and even add some breakfast sausage if that’s your thing. I actually used frozen hash browns instead of potatoes. Just be sure not to over fill the burritos and enjoy a myriad of combinations.
1 zucchini, chopped
2 medium Yukon gold potatoes, peeled & chopped
1 red bell pepper, chopped
1/2 red onion, diced
2 cloves garlic, chopped
Salt & pepper
10 large eggs
10 flour tortillas
1 1/2 cups shredded cheddar cheese
1/2 cup green salsa
In a medium skillet heat 2 tablespoons olive oil over medium high heat. Add the zucchini and potatoes and cook for 8-10 minutes, stirring occasionally until potatoes soften. Add the red onions & bell pepper and continue to cook for 5-7 minutes until all the vegetables are cooked through. Toss the vegetables with garlic, season with salt, pepper & a few dashes of hot sauce and cook for 2 minutes. Transfer sauteed vegetables into a bowl, clean out the skillet and add 1 tablespoon of olive oil. Whisk the eggs in a bowl and add some salt and pepper to taste. Pour the eggs in and scramble until set, about 4-5 minutes. Set aside eggs.
Wrap tortillas in a damp cloth and microwave for 1 minute.
Place a spoonful of both eggs & vegetable mixture in your tortilla, add a sprinkle of cheese and a spoonful of salsa on top. Roll each burrito tightly and cover each one in aluminum foil. Place burritos in a freezer safe bag. They should last in the freezer up to 3 months.
To reheat burrito, unwrap the aluminum foil, wrap burrito in a paper towel and microwave for 2-3 minutes on high. If using an oven, bake at 350F for 10-15 minutes.