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Healthy Breakfast Burrito Recipe with Fresh Veggies and Creamy Avocado Perfect for Quick Mornings

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A quick and easy breakfast burrito packed with fresh veggies, fluffy eggs, and creamy avocado, perfect for busy mornings and wholesome nutrition.

Ingredients

  • Large whole wheat tortillas (8–10 inch)
  • Large eggs (4), room temperature
  • Unsweetened almond milk (2 tbsp)
  • Extra virgin olive oil (1 tbsp)
  • Red bell pepper, diced (½ cup)
  • Zucchini, diced (½ cup)
  • Baby spinach (1 cup)
  • Cherry tomatoes, halved (½ cup)
  • Green onions, thinly sliced (2)
  • Ripe avocado (1 medium)
  • Fresh lime juice (1 tsp)
  • Salt and pepper to taste
  • Optional: shredded cheddar or pepper jack cheese (½ cup)
  • Optional: hot sauce or salsa (to taste)
  • Optional: black beans (½ cup, rinsed and drained)

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced red bell pepper and zucchini and sauté for 3–4 minutes until softened but still crunchy.
  2. Add baby spinach and cherry tomatoes, cook for another 1–2 minutes until spinach wilts and tomatoes soften slightly.
  3. Sprinkle in sliced green onions, season with salt and pepper, then remove veggies from pan and set aside.
  4. In a mixing bowl, whisk 4 large eggs with 2 tablespoons of unsweetened almond milk until light and frothy.
  5. Return skillet to medium-low heat, add a drizzle of olive oil if needed, pour in egg mixture and let sit for 20 seconds.
  6. Gently stir eggs with a spatula, folding slowly until softly cooked but still moist. Avoid overcooking.
  7. While eggs cook, mash ripe avocado in a small bowl with 1 teaspoon fresh lime juice, salt, and pepper until smooth but slightly chunky.
  8. Warm whole wheat tortillas briefly in a dry skillet or microwave for 10 seconds to make pliable.
  9. Spread a generous layer of avocado mash down the center of each tortilla.
  10. Add a scoop of scrambled eggs, then top with sautéed veggies.
  11. If using, sprinkle shredded cheese and black beans on top, and add hot sauce or salsa if desired.
  12. Fold in the sides of the tortilla and roll tightly from the bottom up to enclose the filling.
  13. Optional: For a crispy finish, place burrito seam-side down in a hot skillet or panini press and cook 1–2 minutes per side until golden brown.

Notes

Use firm, ripe avocados for best texture. For gluten-free, substitute whole wheat tortillas with corn or gluten-free wraps. Avoid overcooking eggs to keep them creamy. Drain veggies if too watery to prevent soggy burritos. Warm tortillas before rolling to prevent cracking. Burritos can be made ahead and reheated in a skillet to keep crisp.

Nutrition

Keywords: healthy breakfast burrito, fresh veggies, creamy avocado, quick breakfast, whole wheat tortilla, scrambled eggs, nutritious breakfast

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