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Veggie Egg Burritos

Veggie egg burritos are a delightful and healthy breakfast option packed with protein and fiber, perfect for meal prep and dietary needs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Meal Prep
Cuisine: Healthy, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Eggs Main source of protein.
  • 1 cup Bell Peppers, chopped Adds color and flavor.
  • 2 cups Spinach, washed Rich in iron and fiber.
  • 4 pieces Whole Wheat Tortillas Increases fiber content.
  • 1 cup Cheese, low-fat For creaminess and flavor.

Method
 

Preparation
  1. Chop the bell peppers and wash the spinach.
Cooking
  1. Whisk together the eggs with a pinch of salt and pepper in a mixing bowl.
  2. Heat a non-stick skillet over medium heat, add a little oil, and pour in the egg mixture. Stir gently to scramble the eggs until cooked through.
  3. Add the chopped bell peppers and spinach to the skillet. Cook until the vegetables are tender.
Assembly
  1. Spoon the egg and vegetable mixture onto a whole wheat tortilla. Top with cheese, fold the sides over, and roll tightly.
  2. Return the assembled burritos to the skillet and cook for a minute on each side until golden brown.
Serving
  1. Slice the burritos in half and serve immediately, or cool for meal prep.

Notes

To save time, prep a batch over the weekend and freeze. Reheat in microwave or air fryer. For gluten-free, use corn tortillas. Customize with black beans or avocado.