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Start your day on a vibrant note with these Sunrise Veggie Egg Burritos. Packed with fresh vegetables, protein-rich eggs, and melty cheese, this recipe is not only delicious but also a great way to incorporate more nutrients into your breakfast routine. Whether you’re rushing out the door or enjoying a leisurely morning, these burritos offer both convenience and flavor, making them a perfect choice for breakfast or brunch.

Easy Egg and Veggie Breakfast Burritos

Start your morning bright and healthy with these Sunrise Veggie Egg Burritos! Packed with fresh vegetables, protein-rich eggs, and gooey cheese, they make for a delicious and nutritious breakfast. Perfect for busy days or leisurely brunches, this recipe is simple to prepare and customizable to your taste. Pair them with fresh fruit or a smoothie for a complete meal that will keep you energized. Enjoy a flavorful start to your day!
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Ingredients
  

4 large eggs

1 cup fresh spinach, chopped

1/2 bell pepper (choose red or green), diced

1/4 cup onion, finely chopped

1/2 cup cherry tomatoes, halved

1/4 cup shredded cheese (cheddar or Mexican blend)

4 whole-wheat tortillas (8-inch size)

1 tablespoon olive oil

Salt and pepper, to taste

Optional toppings: salsa, sliced avocado, sour cream

Instructions
 

Prepare the Veggies: In a medium bowl, combine the chopped spinach, diced bell pepper, finely chopped onion, and halved cherry tomatoes. Toss gently to mix the vegetables thoroughly and set the bowl aside.

    Whisk the Eggs: In a separate bowl, crack the four large eggs and whisk them vigorously until the yolks and whites are fully combined. Season the egg mixture with a pinch of salt and pepper to enhance the flavor.

      Cook the Veggies: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Once the oil is hot, add the chopped onion and diced bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables become tender. Then, add the chopped spinach and halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes or until the spinach has wilted down.

        Add Eggs: Pour the beaten eggs evenly over the sautéed vegetables in the skillet. Allow them to cook without stirring for about 1 minute, then gently stir to scramble the eggs, cooking for an additional 3-5 minutes until the eggs are fully cooked and no longer runny.

          Incorporate the Cheese: Once the eggs are cooked through, sprinkle the shredded cheese over the egg and veggie mixture. Stir gently until the cheese is melted and well combined with the egg and vegetable filling.

            Assemble the Burritos: Warm the whole-wheat tortillas in a separate dry skillet over low heat or in the microwave for a few seconds until pliable. Spoon an equal portion of the egg and veggie mixture onto each tortilla, placing it in the center. Fold the sides of the tortilla inward and then roll up from the bottom to form a burrito shape, ensuring the filling is securely wrapped.

              Serve: Place the burritos on a serving plate and serve them warm. Add optional toppings such as salsa, fresh avocado slices, or a dollop of sour cream for an extra burst of flavor.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings