Breakfast Burritos are my go-to morning meal when I want something hearty and delicious. I learned this recipe during my college days and have been making it ever since. What I love most is how you can customize it based on what’s in your fridge. Sometimes I skip the beans, other times I load up on extra veggies – it works great either way.
About the Recipe
This recipe combines simple ingredients into a flavorful breakfast wrap. The eggs get extra creamy from the fresh cream, while the cheese adds a lovely melt. The beans make it filling, and the veggies add crunch and color. It’s perfect for beginners and takes just 30 minutes to prepare if you’ve soaked the beans beforehand.
Why You’ll Love This Recipe
These burritos are super flexible – you can add or skip ingredients based on what you have. They’re great for meal prep too. Make a batch on Sunday, wrap them in foil, and reheat them through the week. Kids love them because they’re fun to eat, and parents love them because they’re packed with protein and veggies.
Breakfast Burritos
Cooking Tips
– Don’t overcook the eggs – keep them slightly wet when you add the cheese
– Warm the tortillas before filling them – they’ll roll better
– If using beans, cook them until they’re soft but not mushy
– Chop all veggies before starting to cook
– Let the filled burritos cool for a minute before cutting
Serving and Storing Suggestions
Makes 2 servings. Total prep time: 30 minutes (plus bean soaking time). Serve hot with salsa or hot sauce. Store wrapped in foil in the fridge for up to 3 days. Reheat in a pan or microwave until warm through.
Similar Recipes
- 1. Egg and Cheese Sandwich
- 2. Veggie Omelet Roll
- 3. Bean and Cheese Quesadillas
Nutrient Benefits
These burritos pack protein from eggs and beans, calcium from cheese, and vitamins from fresh veggies. The tortillas provide energy-giving carbs, while the cream adds healthy fats. It’s a balanced meal that keeps you full through the morning.
Breakfast Burritos
Ingredients
- 3 Eggs
- 2 Flour Tortillas
- 100 gms Red Kidney Beans (Rajma, optional)
- 1/4 cup Tomatoes (chopped. optional)
- 3 tbsp Red Capsicum (chopped, optional)
- Spring Onions (handful, chopped)
- 1/2 cup Cheese (grated)
- 2 to 3 tbsp Fresh Cream
- Coriander Leaves (big handful, chopped)
- 2 tbsp Butter
- Salt as per taste
- Black Pepper Powder as per taste
Instructions
- Soak the kidney beans for 6 to 8 hours or overnight preferably.
- Drain and wash well.
- Heat butter in a pan over medium flame.
- Saute the spring onions, tomatoes, capsicums and kidney beans for 2 minutes.
- Beat the eggs in a bowl.
- Add the cream and coriander leaves.
- Pour the egg mixture over the beans and cook until set, stirring from time to time.
- Add the cheese and cook until fully melted.
- Sprinkle salt and pepper powder.
- Stir once and remove.
- Heat a tawa over medium flame.
- Warm up the tortillas.
- Add the egg mixture into each tortilla and roll them up tightly.
- Place them back into the pan and cook for 30 seconds.
- Serve.
Tip: Instead of tortillas, you can also use leftover chapatis.
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Frequently Asked Questions
Can I make these without beans?
Yes. The beans are optional. You can skip them or replace them with other protein sources like tofu or mushrooms.
How do I prevent the tortilla from breaking while rolling?
Warm the tortilla first and don’t overfill it. Place the filling in the center and fold the sides before rolling.
Can I freeze these burritos?
Yes. Wrap them tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
