Veggie-Packed Breakfast Burrito

Introduction:

Craving a hearty, healthy breakfast to fuel your morning? This Veggie-Packed Breakfast Burrito is loaded with scrambled eggs, sautéed vegetables, and creamy avocado, all wrapped up in a warm tortilla. Packed with protein, fiber, and healthy fats, it’s the perfect way to kickstart your day. Whether you’re eating at home or need a grab-and-go breakfast, this burrito has you covered.

Why You’ll Love This Recipe:

• Quick and easy to make, perfect for busy mornings.

• Loaded with fresh vegetables for added nutrition.

• Customizable with your favorite ingredients and flavors.

• High in protein and fiber to keep you full and energized.

Ingredients:

• 2 large eggs

• 1/4 cup milk (optional, for creamier eggs)

• 1/4 cup diced bell peppers (red, yellow, or green)

• 1/4 cup diced zucchini

• 1/4 cup diced mushrooms

• 1/4 avocado, sliced

• 1/4 cup shredded cheese (optional)

• 1 large whole-grain tortilla

• 1 teaspoon olive oil

• Salt and pepper to taste

• Salsa or hot sauce (optional, for serving)

Instructions:

1. Prepare the Vegetables:
   Dice the bell peppers, zucchini, and mushrooms into small, bite-sized pieces.

2. Sauté the Vegetables:
   Heat a skillet over medium heat and add olive oil. Sauté the bell peppers, zucchini, and mushrooms for 3-4 minutes until softened. Season with salt and pepper. Remove from the skillet and set aside.

3. Cook the Eggs:
   In a bowl, whisk the eggs with milk, salt, and pepper. Pour the egg mixture into the same skillet and cook over medium heat, stirring frequently, until softly scrambled.

4. Assemble the Burrito:

   • Lay the tortilla flat on a clean surface.

   • Layer the scrambled eggs, sautéed vegetables, and sliced avocado in the center of the tortilla.

   • Sprinkle shredded cheese on top, if desired.

5. Wrap the Burrito:
   Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top.

6. Heat and Serve:
   Optional: Place the burrito in the skillet seam-side down and cook for 1-2 minutes to seal the wrap and warm the tortilla. Serve with salsa or hot sauce on the side.

Health Benefits:

• Eggs: High-quality protein and essential vitamins like B12 and D.

• Vegetables: Packed with fiber, antioxidants, and essential nutrients for overall health.

• Avocado: Rich in healthy monounsaturated fats, which support heart health.

• Whole-Grain Tortilla: A good source of complex carbohydrates and fiber for sustained energy.

Variations:

• Add black beans or cooked quinoa for extra protein and fiber.

• Swap avocado for guacamole or Greek yogurt for a creamier texture.

• Use spinach, kale, or broccoli in place of zucchini for a different veggie mix.

• Add cooked turkey bacon or chicken sausage for a heartier burrito.

FAQs:

Can I make this burrito ahead of time?
Yes! Wrap it tightly in foil or plastic wrap and store it in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.

Can I freeze these burritos?
Absolutely! Wrap each burrito in foil and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in the morning.

What other toppings can I add?
Feel free to add salsa, hot sauce, or even a dollop of sour cream for extra flavor.