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Three-Pepper Breakfast Burritos
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Prep Time:
25 minutes
Total Time:
25 minutes
Try our zesty, cheesy Mexican breakfast burrito with bell peppers and onions. Ready in 25 minutes, it's customizable with salsa, guacamole, sour cream, and cilantro. Make it as spicy as you like with hot sauce. A satisfying, vegetarian option for a serious breakfast!
Ingredients:
  • 1 tablespoon butter
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped yellow bell pepper
  • 1/4 cup sliced green onions (4 medium)
  • 6 eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package
  • 1/2 cup shredded pepper Jack cheese (2 oz)
Instructions:
  • In a 10-inch nonstick skillet, sauté bell peppers and onions in melted butter over medium-high heat for 2 to 3 minutes until vegetables are just tender, ensuring to stir occasionally.
  • Combine eggs, milk, salt, and pepper in a medium bowl and beat until well blended.
  • Drizzle the beaten eggs over the colorful vegetables in the sizzling skillet. Lower the heat to medium and gently cook for 1 to 3 minutes, stirring often, until the eggs are just cooked through and tantalizingly moist.
  • Place a generous amount of the delicious egg mixture onto the warm tortillas, then sprinkle with a generous amount of cheese. Roll up each tortilla tightly to keep all the goodness inside. (Fold the bottom of each tortilla 1 inch over the filling, fold in the sides to overlap and enclose the filling, then fold the top over the sides.)

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