17 Apr Southwestern Breakfast Burritos

Hi everybody! This is Reagan, a Rebel Mentor who is continuing to spread Healthy Deliciousness while back home in Atlanta! I made Southwestern Breakfast Burritos for a tasty Saturday morning breakfast. I chose this recipe because it was my go-to meal while back on campus at U Penn, and amidst the current craziness I wanted to bring back some consistency in my life. I love this recipe because it does not take much time to make and you can always change it up by adding different vegetables depending on what you have in your fridge.

First, I started by placing my tortillas in a pan to crisp them up a bit.

Then, I chopped up a red onion, a yellow bell pepper, mushrooms, and two Roma tomatoes and placed them in a skillet on medium heat for about 15 minutes.

I beat my eggs in a small bowl and then poured the eggs into the skillet with the sautéed vegetables. I kept the burner on medium heat and continued to cook and stir the mixture until the eggs completely set.

Then, I began assembling my burrito! I placed the tortilla onto my plate and then added my egg and vegetable mixture to the center of the tortilla. I added a Mexican cheese blend on top as well as a sprinkle of pepper. 

Here is the trick to getting that perfect burrito fold! For the first fold, follow the picture and fold the short end of the tortilla upwards. Now take one of the long sides and fold it over the top of the filling. Take the remaining long side and fold that over both folds. Now you have a perfect open-ended burrito!

To add more flavor you can always add toppings! I like to top mine with some lime juice and pair it with a fresh salsa. My parents ate their breakfast burritos with avocado slices. Have fun in the kitchen making these delicious Southwestern Breakfast Burritos!

INGREDIENTS HERE: (for a serving size of 3)

• 3 tortillas
• ½ of a red onion
• ½ of a yellow bell pepper
• 2 Roma tomatoes
• ½ cup of sliced mushrooms
• 6 eggs
• Mexican cheese blend
• Pepper