Veggie Breakfast Burritos
Here’s a DELICIOUS and EASY weekend breakfast idea! Or if you’re anything like me, last nights dinner (who doesn’t LOVE breakfast for dinner?)! You can also make these burritos ahead of time and stick them in the FREEZER to make weekday breakfast a breeze! 🌯
- 1 dozen eggs
- Urban Accents Heartland Pepper & Garlic seasoning blend
- 2/3 cup half & half
- 1 cup shredded cheese (any kind will do)
- 1/4 cup Cilantro & Roasted Onion Extra Virgin Olive Oil
- 1 green pepper, diced
- 1 red pepper, diced
- 1 small onion, diced
- 1 tomato, diced
- 1 avocado, diced (not mashed)
- Fresh cilantro, chopped
- 12 small flour tortillas
- Jalapeno White Balsamic, for finishing
Heat Cilantro & Roasted Onion Extra Virgin Olive Oil in a large skillet. Add peppers & onions and saute until tender.
While the onions and peppers are sauteing, crack a dozen eggs into a medium mixing bowl. Add half & half and a dash of the Urban Accents Heartland Pepper & Garlic seasoning blend. Whisk vigorously. Set aside.
Once the peppers and onions are tender, toss diced tomatoes into the pan (make sure to spread out evenly). Add egg mixture and let heat for about 1-2 minutes before stiring. Once the egg mixture is starting to bubble on the top (starting on the outside of the pan), scrape the egg mixture towards the middle with a wooden spatula. Add cheese and continue to scrape towards the center until the eggs are cooked to your liking.
Place a warm tortilla on a plate, top with scramble mixture. Finish with avocado, fresh cilantro and a drizzle of Jalapeno White Balsamic Vinegar.
*Makes about 10-12 burritos