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These vegetarian breakfast burritos are a delicious way to kick off the day. Packed with flavor from hummus, roasted tomatoes and cheese, these burritos leave nothing more to be desired.
I have a love hate relationship with all kinds or burritos. And when it comes to breakfast burritos, they always sounds like a good idea, but often come up short. They’re either too big and stuffed with unwanted ingredients—slowing me down before the day has even begun—or they’re simply scrambled eggs wrapped in a tortilla. No thanks, and boring.
I wanted to create a recipe for breakfast burritos that was satisfying, flavorful, and fresh. Hummus, roasted tomatoes, and perfectly cooked eggs come together to elevate a breakfast favorite from stale to stellar.
How do you make breakfast burritos?
For these vegetarian breakfast burritos, I start by roasting cherry tomatoes with shallots and a dash of coriander.
While the tomatoes roast, I get scrambling. For the best breakfast burrito, I recommend making soft scrambled eggs. To do so, simply remove them from the heat while they are still a tad wet.
Off heat, I fold in a hearty hand full of pepper Jack cheese and chopped kale for some greens.
I add a schemer of hummus for flavor and sauciness. Finally, before rolling up the burritos, I add a few slices of creamy avocado and fresh cilantro for a fresh finish. Hot sauce optional.
Vegetarian Breakfast Burritos
Description
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Ingredients
Instructions
- Preheat oven to 350°F.
- Toss tomatoes, shallots, olive oil, and coriander together; season with salt and pepper. Arrange tomatoes and shallots on a baking sheet and roast until shallots are golden and tomatoes release their juices, 25 minutes.
- Beat together eggs and season season with salt and pepper.
- Coat a nonstick skillet with nonstick spray, pour eggs into skillet over medium-low heat and cook, scraping long ribbons through the pan with a rubber spatula, until large curds begin to form but eggs are still wet.
- Off heat, fold in cheese and kale.
- Toast tortillas over low heat on stovetop until warmed through and slightly charred on each side.
- Spread 1 tablespoon hummus on each tortilla then divide tomato mixture, egg mixture, and sliced avocado between tortillas. Sprinkle cilantro and hot sauce (if using) over eggs then roll each tortilla into a burrito by first folding the bottom side up and over the filling, then folding the side in and rolling tightly, ending seam-side down.
Nutrition
