Gluten-Free Egg and Vegetable Breakfast Burritos

Gluten-Free Egg and Vegetable Breakfast Burritos

Fluffy scrambled eggs and sautéed vegetables wrapped in warm gluten-free tortillas for a quick morning meal.

Total 25 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

These breakfast burritos pack fluffy scrambled eggs, bell peppers, onions, and melted cheese into gluten-free tortillas. Searing the vegetables first keeps them tender rather than soggy, making this a satisfying grab-and-go breakfast or brunch option. Wrap any extras in foil for an easy reheated meal later in the week.

Ingredients

  • 8 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup baby spinach, chopped
  • 1/2 cup cherry tomatoes, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 4 gluten-free tortillas
  • 1/4 cup salsa
  • 1/4 teaspoon ground cumin

Method

  1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.

  2. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.

  3. Add the garlic and cumin to the skillet and cook until fragrant, about 1 minute.

  4. Stir in the spinach and cherry tomatoes and cook until the spinach wilts, about 2 minutes. Transfer the vegetable mixture to a plate.

  5. Reduce the heat to medium-low, pour the egg mixture into the same skillet, and let it sit undisturbed for 30 seconds before gently stirring with a spatula.

  6. Continue cooking the eggs, folding gently every 30 seconds, until just set but still soft, about 3 minutes total. Remove from heat and fold the vegetable mixture back into the eggs.

  7. Warm the gluten-free tortillas in a dry skillet or microwave until pliable, about 20 seconds per side.

  8. Divide the egg and vegetable filling evenly among the tortillas, then top each with shredded cheddar cheese and a spoonful of salsa.

  9. Fold in the sides of each tortilla, then roll tightly from the bottom to form a burrito. Serve immediately, or wrap individually in foil for later.

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    Gluten-Free Egg and Vegetable Breakfast Burritos

    These breakfast burritos pack fluffy scrambled eggs, bell peppers, onions, and melted cheese into gluten-free tortillas. Searing the vegetables first keeps them tender rather than soggy, making this a satisfying grab-and-go breakfast or brunch option. Wrap any extras in foil for an easy reheated meal later in the week.

    25 min 4 servings 420 cal

    Ingredients

    • 8 large eggs
    • 2 tablespoons milk
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 1 small yellow onion, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 1 cup baby spinach, chopped
    • 1/2 cup cherry tomatoes, diced
    • 2 cloves garlic, minced
    • 1 cup shredded cheddar cheese
    • 4 gluten-free tortillas
    • 1/4 cup salsa
    • 1/4 teaspoon ground cumin

    Method

    1. 1

      In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 5 minutes.

    3. 3

      Add the garlic and cumin to the skillet and cook until fragrant, about 1 minute.

    4. 4

      Stir in the spinach and cherry tomatoes and cook until the spinach wilts, about 2 minutes. Transfer the vegetable mixture to a plate.

    5. 5

      Reduce the heat to medium-low, pour the egg mixture into the same skillet, and let it sit undisturbed for 30 seconds before gently stirring with a spatula.

    6. 6

      Continue cooking the eggs, folding gently every 30 seconds, until just set but still soft, about 3 minutes total. Remove from heat and fold the vegetable mixture back into the eggs.

    7. 7

      Warm the gluten-free tortillas in a dry skillet or microwave until pliable, about 20 seconds per side.

    8. 8

      Divide the egg and vegetable filling evenly among the tortillas, then top each with shredded cheddar cheese and a spoonful of salsa.

    9. 9

      Fold in the sides of each tortilla, then roll tightly from the bottom to form a burrito. Serve immediately, or wrap individually in foil for later.