These protein-packed vegetarian breakfast burritos are the perfect way to start any day. Made with cheesy, soft scrambled eggs, roasted tomatoes, and a smear of hummus, these burritos will satisfy even the hungriest of appetites.
- 1 pint cherry tomatoes, halved
- ½ cup shallots, thinly sliced
- 1 teaspoon olive oil
- ½ teaspoon ground coriander (or cumin)
- Salt and pepper to taste
- 8 eggs
- 1 cup shredded pepper Jack cheese
- 1 cup chopped kale
- 4 whole-grain tortillas (8-inch)
- ¼ cup garlic hummus
- 1 avocado, sliced
- Fresh cilantro
- Hot sauce
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.
- Serving Size: 1 burrito
- Calories: 345
- Sugar: 3g
- Sodium: 245mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 335mg
Keywords: Vegetarian Burrito, Breakfast Burrito