Breakfast Burrito Recipe
This easy, healthy homemade breakfast burrito recipe is protein-packed, quick, and utterly delicious—a perfect on-the-go morning treat.
Ingredients
- 4 large eggs (pasture-raised or organic)
- 2 tablespoons milk (any kind; almond works too)
- ¼ teaspoon sea salt (or kosher salt)
- ¼ teaspoon freshly ground black pepper
- 4 large whole-wheat or flour tortillas (10-inch)
- 1 cup fresh spinach, roughly chopped (baby spinach is mild)
- ½ cup canned black beans, rinsed and drained
- ½ cup shredded cheddar cheese (sharp or mild, your choice)
- 1 small avocado, sliced
- ½ cup salsa (store-bought or homemade)
- 2 tablespoons Greek yogurt or sour cream (optional, for creaminess)
- 1 teaspoon olive oil or butter (for cooking)
- Hot sauce or chipotle powder (optional, for a spicy kick)
Instructions
- Crack eggs into a bowl, add milk, salt, and pepper; whisk until light and slightly frothy (this keeps the eggs tender).
- Over medium-low heat, melt olive oil or butter in a non-stick pan—waiting an extra 30 seconds ensures a gentle scramble.
- Pour in egg mixture; stir slowly with a spatula, pushing curds from edges to center until soft sets form (about 2–3 minutes). Toss in chopped spinach and cook until just wilted.
- While eggs finish, wrap tortillas in a damp paper towel and microwave for 20 seconds—this makes them pliable and prevents cracking.
- Lay a warm tortilla flat, spoon one-quarter of the eggs onto the center, then layer black beans, shredded cheese, avocado slices, salsa, and a dollop of Greek yogurt if using.
- Fold the sides of the tortilla in, then roll from one end tightly—tucking as you go to keep everything inside.
- For a golden finish and extra structure, return each burrito to the skillet seam-side down; press gently and toast for 1 minute per side.
Notes
When testing this recipe, I learned that low, slow heat makes eggs fluffier—and that a quick toast seals the tortilla against leaks. Feel free to tweak salt amounts or add fresh herbs like cilantro. If you notice beans slipping out, try layering cheese directly on hot eggs—it acts like edible glue. And you know what? A sprinkle of smoked paprika takes the flavor to a whole new level.
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