Breakfast Burritos Recipe

Gluten-free tortillas: These are essential for keeping the recipe gluten-free. Look for them in the gluten-free section of your supermarket.

Eggs: Beaten eggs form the base of the filling, providing protein and a fluffy texture.

Shredded cheddar cheese: Adds a rich, creamy flavor to the burritos. You can use pre-shredded cheese or shred your own.

Bell peppers: Diced bell peppers add a sweet and crunchy element to the filling. Use any color you prefer.

Onions: Diced onions bring a savory depth to the dish. They should be cooked until softened for the best flavor.

Olive oil: Used for sautéing the vegetables and ensuring they don't stick to the skillet.

When cooking the diced onions and bell peppers, make sure to cook them until they are just starting to caramelize. This will bring out their natural sweetness and add a deeper flavor to your breakfast burritos. Additionally, when scrambling the eggs, keep the heat at medium to avoid overcooking and drying them out.

• gluten-free tortillas - Substitute with corn tortillas: Corn tortillas are naturally gluten-free and provide a similar texture and taste.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a great vegan alternative that mimics the texture of scrambled eggs.

• shredded cheddar cheese - Substitute with dairy-free cheddar cheese: Dairy-free cheddar cheese provides a similar taste and texture for those who are lactose intolerant or vegan.

• diced bell peppers - Substitute with diced zucchini: Zucchini offers a similar crunch and can be a good alternative if bell peppers are not available.

• diced onions - Substitute with diced shallots: Shallots have a milder flavor and can be used as a substitute for onions.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative to olive oil.

• Allow the egg mixture to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Wrap each breakfast burrito tightly in aluminum foil or plastic wrap. This ensures they stay fresh and maintain their shape.
• Place the wrapped burritos in an airtight container or a resealable freezer bag. Label the bag with the date to keep track of freshness.
• Store the burritos in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, place them in the freezer, where they can last up to 3 months.
• To reheat from the refrigerator, unwrap the burrito and place it on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
• For reheating from frozen, unwrap the burrito and microwave on a defrost setting for 1-2 minutes. Then, heat on high for an additional 1-2 minutes, or until fully warmed.
• Alternatively, you can reheat the burritos in the oven. Preheat the oven to 350°F (175°C), place the wrapped burritos on a baking sheet, and bake for 20-25 minutes if refrigerated, or 30-35 minutes if frozen.
• For a crispy exterior, consider unwrapping the burritos and placing them under the broiler for the last 2-3 minutes of reheating.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each breakfast burrito in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes, or until thoroughly warmed. This method ensures the tortillas stay soft and the cheese melts perfectly.

• Microwave Method: Place a breakfast burrito on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in slightly softer tortillas.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the breakfast burrito in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until heated through. This method gives the tortillas a nice, crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the breakfast burritos in the basket, making sure they don't overlap. Heat for about 5-7 minutes, flipping halfway through. This method results in a crispy exterior and evenly heated filling.

• Skillet: Used for cooking the diced onions and bell peppers, and scrambling the eggs.

• Spatula: Essential for stirring and scrambling the eggs in the skillet.

• Knife: Needed for dicing the bell peppers and onions.

• Cutting board: Provides a safe surface for dicing the vegetables.

• Measuring cup: Used to measure out the diced bell peppers, onions, and shredded cheese.

• Mixing bowl: For beating the eggs before cooking them.

• Whisk: Helps in beating the eggs to ensure they are well mixed.

• Microwave: An option for warming the gluten-free tortillas.

• Pan: Another option for warming the gluten-free tortillas if you prefer not to use a microwave.

• Plate: For assembling the burritos and serving them.

• Cheese grater: If you need to shred the cheddar cheese yourself.

Prepare ingredients in advance: Dice the bell peppers and onions the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Cook in batches: Make a larger batch of the egg mixture and store in the fridge for quick assembly throughout the week.

Microwave tortillas: Warm the gluten-free tortillas in the microwave for 15-20 seconds to save time.

One-pan cooking: Cook the onions, bell peppers, and eggs in the same skillet to reduce cleanup time.