Hearty Breakfast Burritos

Course Breakfast
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people


  • 8 Cooked Flour Tortillas
  • 1 Cup Black Beans drained and rinsed
  • 1 Avocado diced for topping
  • Salsa for topping
  • Cilantro for garnish

Hearty Vegetable Ranch Eggs

  • 1 Tablespoon butter
  • 4 large Russet Potatoes diced
  • 1 medium zucchini diced
  • 1/4 cup onions minced
  • 1 cup bell pepper diced
  • 1 cup tomatoes diced
  • 8 large eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 Cup Sharp Cheddar Cheese shredded


Hearty Ranch Eggs

  • Pre-cook the potatoes by microwaving them for 5 minutes. Proceed with chopping the potatoes along with the rest of the vegetables. (See notes)
  • Melt butter in a large skillet, and cook all chopped vegetables EXCEPT tomatoes over medium high heat for 5- 8 minutes. Stir occasionally. If needed, add a little water to the skillet and cover vegetables with a lid to prevent burning. 
  • Meanwhile, beat the eggs and milk together in a separate bowl. 
  • Push the cooked vegetables to the side of the skillet, forming a hole in the center of the pan. Add eggs into the center of the pan and mix until eggs are fully cooked, about 5 minutes.
  • Top with tomatoes, salt and pepper, and shredded cheese. Cover with a lid until the cheese melts.


  • Add black beans and cook until warmed through.
  • If necessary, cook or warm your tortillas.
  • Spread about 1 Cup burrito mix onto tortilla. Top with avocado, salsa and cilantro. Fold into burrito.


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