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Veggie Breakfast Burritos Worth Waking Up For

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 meals


  • 6 eggs
  • 1/4 cup milk of your choice
  • salt and pepper to taste
  • 1 red bell pepper chopped
  • 1 head broccoli chopped
  • 3/4 cup shredded cheese optional
  • 3 large tortillas you can also make breakfast tacos with this, or stuff a pita!
  • 1 TBSP olive oil


  • Whisk the eggs, milk, salt and pepper to taste in a large bowl and set aside.
  • Add olive oil to a skillet over medium heat, followed by the bell pepper and chopped broccoli. Add a little salt and pepper. Cook for 5-10 minutes until the broccoli is bright green and fork-tender.
  • Pour the whisked eggs into the pan and stir. Cook over medium/low heat until eggs are just cooked through, stirring occasionally to scramble them, about 5 minutes. Turn off the heat and fold in the shredded cheese until it's melted. Transfer the egg mixture to a plate and let it cool for 20 minutes. Wipe the pan out and return to the stove.
  • Assemble the burritos. Place 1/3 of the egg and veggie mixture on a tortilla. See the video above for proper rolling instructions! Repeat two more times.
  • Optional step to seal the burritos: heat up the skillet with a very small amount of oil spread in a thin layer. Place the burritos seam side down and let them cook for 3-4 minutes on medium/high heat. This will help the burritos stay together!
  • Let the burritos cool then store in an airtight container or wrapped in foil, plastic wrap or beeswax wrap. Then place in the fridge.