Recipes // Breakfast // Breakfast Burritos

Breakfast Burritos

Makes 10 Burritos

  • 1 Package of 10 Flour Tortilla, large 8”
  • 3 TBS Olive Oil
  • 1 ½ Cups Bell Peppers, roughly chopped
  • ¾ Cup Small Broccoli Florets
  • 1 14.5 Ounce Can of Diced Tomatoes, drained
  • ¼ Cup Water
  • 10 Large Eggs, whisked
  • 1 ½ Cup Grated Cheese, Mild Cheddar or Monterey Jack
  • 5 Slices of Ham, roughly chopped
  • Tin Foil
  1. Heat oil in a large sauté pan over medium high heat. Add peppers and broccoli. Sauté for 3 minutes. Add tomatoes and water, lower heat to medium and continue to cook for 2 minutes. Stirring occasionally. Pour beaten eggs into pan. Using a rubber spatula, scramble gently. Lower heat if needed. Season with salt and pepper, to taste, if desired. Once eggs are set, remove from heat. Don’t overcook or burn.
  2. Divide scrambled eggs, grated cheese and ham amongst 10 tortillas. Make sure to place all of the fillings horizontally in front of you, slighting below the center of the tortilla for easy rolling. Start by folding the right and left sides of the tortilla over filling towards the middle. With the sides folded, tightly roll tortilla forward from the bottom. Then, you have a burrito! Wrap individually tightly with tin foil.
  3. You can either heat in the oven at 360F for about 5 minutes to enjoy right away or, freeze and heat when needed. For frozen burritos, heat in oven at 375F for approximately 20 minutes. For defrosted burritos, heat in oven at 375F for 10 minutes. For microwave, remove foil, wrap burrito in a damp paper towel on a microwave safe plate and cook on high for 2 minutes.
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