The best healthy vegetarian breakfast burrito recipe that is fast & easy breakfast for busy mornings! Perfect to feed a crowd and a delicious high protein breakfast your entire family will enjoy. Done in just 10 minutes!
Heat a skillet over medium heat and spray the skillet with cooking spray. Cook veggies until desired doneness.
Heat tortilla up by placing over top of veggies as they cook, turning once. Remove veggies to a side dish.
Re-spray skillet if necessary and then add eggs. Cook until done and then turn off the skillet.
Add veggies and eggs to a tortilla in a narrow strip. Fold sides in first then roll up tightly from the bottom. Eat immediately or store for freezing.
Get pliable tortillas by placing the tortilla on top of the egg and veggie mixture as it finishes cooking. Flip once so both sides are exposed to the steam.Tips for rolling: Add ingredients to center of tortilla and fold in the sides on the left and right sides. Fold up bottom and roll tightly.Freezer Instructions: Allow mixture to cool then assemble burritos. Wrap individually in foil, then in plastic wrap and store in a freezer safe container for up to three months.Reheating instructions: To avoid soggy tortillas while reheating, heat frozen breakfast burritos up individually on a cookie sheet on the lowest level of the oven at 400F for about 30-40 minutes, using the broiler function for the last few minutes. Reheat more quickly in the air fryer for 12-15 minutes at 400F. Microwave: wrap in a paper towel and cook on high for 2-3 minutes.