Go Back
In recent years, the breakfast burrito has gained significant traction as a go-to option for those seeking a nutritious and convenient morning meal. This portable dish encapsulates a myriad of flavors and ingredients, making it a versatile choice for busy lifestyles. With increasing awareness of healthy eating habits, breakfast burritos have evolved from a simple indulgence to a wholesome breakfast solution that caters to a variety of dietary needs. Among the many variations, the Sunny Morning Veggie & Egg Breakfast Burrito Bites stand out as a delightful twist on tradition. These bite-sized morsels are perfect for hectic mornings, offering a balanced meal that can be prepped in advance and enjoyed on the go.

Veggie and Egg Breakfast Burrito Bites

Start your mornings off right with Sunny Morning Veggie & Egg Breakfast Burrito Bites—a nutritious and convenient breakfast option! These delicious, bite-sized treats are packed with protein-rich eggs, colorful veggies, and whole wheat tortillas, making them a wholesome meal that can be prepped in advance. Perfect for busy mornings, these burrito bites are not only easy to make but can also be customized to suit your dietary preferences, ensuring a flavorful start to your day!
Print Recipe Pin Recipe

Ingredients
  

4 large eggs

1/4 cup milk

1 cup bell peppers (variety of colors, diced)

1/2 cup red onion (finely chopped)

1 cup baby spinach (roughly chopped)

1/2 cup shredded cheese (cheddar or pepper jack)

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper, to taste

6 small whole wheat tortillas

Olive oil or cooking spray (for greasing)

Fresh cilantro (for garnish, optional)

Salsa (for serving, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or cooking spray.

    Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and milk until well combined. Add cumin, paprika, salt, and pepper; mix well.

      Sauté the Vegetables: In a non-stick skillet, heat a drizzle of olive oil over medium heat. Add the diced bell peppers and chopped red onion, sautéing for about 3-4 minutes until they start to soften. Stir in the spinach and cook for an additional minute until wilted. Remove from heat.

        Combine Ingredients: In the bowl of whisked eggs, gently fold in the sautéed vegetables and shredded cheese until evenly distributed.

          Assemble the Burrito Bites: Cut the tortillas into quarters. Press each tortilla quarter into the muffin tin to form small cups, forming a base for the egg mixture.

            Fill the Tortilla Cups: Spoon the egg and veggie mixture into each tortilla cup, filling them about three-quarters full as they will rise during baking.

              Bake: Place the muffin tin in the oven and bake for 15-20 minutes, or until the egg is set and the tops are lightly golden.

                Cool and Serve: Remove from the oven and allow to cool for a few minutes. Carefully pop the breakfast burrito bites out of the muffin tin. Garnish with fresh cilantro if desired and serve warm with salsa on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings