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Vegetarian Breakfast Egg Burritos are a nice make-ahead breakfast for those busy days, especially during the school year. These breakfast burritos are loaded with veggies, eggs and cheese along with warm Southwestern spices. Make a big batch of these burritos and freeze them for later!

VEGETARIAN BREAKFAST EGG BURRITOS

We love waking up to eggs in our house. Whether it is these Vegetarian Breakfast Egg Burritos, an egg bake, or egg muffins it is such a great way to start the day.

On busy school days, we especially love eating eggs to start the day.

Eating a protein-rich breakfast helps the kids {and adults} stay full for hours.

Did you know that one large egg contains 6 grams of high-quality protein!

Not only do eggs leave kids feeling fuller longer, but one large eggs also contains 13 essential nutrients and 6 grams of high-quality protein, all for only 70 calories.

A healthy breakfast fuels the brain. Research shows that kids who eat breakfast have higher test scores, improved attendance and better class participation. I love this! Eggs are also affordable, convenient and easy to prepare.

Scrambled, fried or hard-boiled — there’s usually at least one option for cooking eggs that even the pickiest kids like! Nutrient-dense breakfasts including eggs have been shown to help children focus and perform better in school.

Unlike most cereals and yogurt, eggs only contain one ingredient – “eggs.”

They don’t contain sugar or carbs, either. In fact, the protein in eggs is the highest-quality protein found in any food.

Prep for the week by making a batch of hard-boiled eggs to pack in lunches and use in recipes such as my easy Sweet Southern-Style Egg Salad!

Todays Vegetarian Breakfast Egg Burritos are easy to prepare and just require a little time to do the assembly line work of rolling up the burritos.

When I make these I often will double the recipe and freeze half of them for later.

I just make sure the burritos aren’t warm {the egg and pepper mixture} and then I roll them in foil or plastic wrap and put them all in a large ziplock bag. Once you are ready to eat the burritos you pull them out, take them out of the wrapping and microwave for 1 1/2 to 2 minutes.

When I eat my burritos, if I eat them before they are frozen, I like to warm them up in the oven to get them nice a crispy. The nice thing about these breakfast burritos is that they are very customizable.

You can add meat {sausage, chicken or beef works great}, additional veggies, black beans and other spices.

There are so many options depending on your tastes. Sometimes I make half that are vegetarian and half with sausage to mix things up.

Speaking of eggs, today’s delicious recipes is in partnership with the Ohio Poultry Association .

Ohio produces a lot of eggs! There’s a good chance the eggs you ate for breakfast are from an Ohio egg farm! Ohio is one of the top egg farming states in the nation, producing more than 9 billion eggs each year.

Vegetarian Breakfast Egg Burritos

Name: Vegetarian Breakfast Egg Burritos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 2 Tablespoons olive oil; 1/2 cup sweet onion, chopped {about 1/4 of a cup}; 2 bell peppers, seeds removed, diced {I used an orange and red}; 1 garlic clove, grated; 1 teaspoon chili powder; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper; 8 eggs; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 cup sharp cheddar cheese {or cheese of your choice}, divided; 1/4 cup freshly chopped cilantro; 8 tortillas {8 to 10 inches}, warmed; Freshly chopped cilantro; Salsa; Sour cream; Freshly chopped green onion

Yield: 8

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients

2 Tablespoons olive oil
1/2 cup sweet onion, chopped {about 1/4 of a cup}
2 bell peppers, seeds removed, diced {I used an orange and red}
1 garlic clove, grated
1 teaspoon chili powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
8 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup sharp cheddar cheese {or cheese of your choice}, divided
1/4 cup freshly chopped cilantro
8 tortillas {8 to 10 inches}, warmed

Garnish:

Freshly chopped cilantro
Salsa
Sour cream
Freshly chopped green onion

Instructions

For the Vegetarian Breakfast Egg Burritos:

Heat the 2 Tablespoons olive oil in a large skillet over medium heat. Sauté the onion for 2 minutes, add the bell pepper and garlic and continue sautéing for 4-5 minutes, or until the onion is translucent and fragment and the bell peppers are just soft. Add the chili powder, oregano and cayenne pepper and sauté for another 1 minute.
Remove the peppers and onions and set aside.
In the same skillet pour the 8 eggs. As eggs begin to set, gently pull the eggs across the skillet with an inverted turner, forming large soft curds. Continue to cook the eggs making sure to pull, life and fold the eggs, until they become thickened and no liquid is visible {do not stir constantly}. Stir in 1/2 cup cheese and the 1/4 cup cilantro.
On a large wooden cutting board lay the first tortilla and then spoon a small amount of egg mixture into the center of the tortilla, the bell pepper mixture, a sprinkle of cheese and the a line of the cherry tomatoes. Fold the sides of the tortilla and then roll it up like a burrito. Serve with a dollop of salsa and fresh cilantro. If you like your tortilla bit crispy heat it up for 5 minutes in an oven or a toaster oven.

To freeze:

Let the breakfast burritos cool completely. Wrap each burrito in aluminum foil, making sure they are completely covered. Put all the burritos in a large ziplock bag in the freezer. They should hold up for 3 months in the freezer. When you are ready to eat one pull it out and remove it from the foil. Wrap the burrito in a paper towel and put it on a microwave safe plate. Microwave for 1 1/2 to 2 minutes, or until warmed through.

Notes

You can easily add a variety of ingredients to these burritos. Some ideas include: sausage, chicken, bacon, spinach, red onion, black beans, corn and diced tomatoes.

You can also find this recipe on OhioEggs.com.

Today’s post is sponsored by the Ohio Poultry Association. As always, all opinions are 100% my own. Thanks for supporting the brands that allow me to create new and delicious recipes for you.