BreakfastMeals for OneRecipes

Hearty Breakfast Burritos

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Happy President’s Day! Aren’t Monday holidays the best? I slept in, read in bed for an hour, and then finally came downstairs to find this:


Yep. Those are my cuties who had already spent the morning making paper flags for the mantle while I was lazing in bed. I totally missed the breakfast hour, so we combined our breakfast and lunch into a Brunch late this morning.  On the menu was Breakfast Burritos with a huge bowl of fresh fruit to complete the meal. (I also often make this as breakfast-for-dinner when I need a quick fix.) Happy brunching!

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.


My secret trick to getting my husband to make these eggs for us almost weekly is the Vidalia Chop Wizard (Aff. Link) If I didn't have that in close reach, we would be eating the same old eggs without vegetables. It chops everything lickety split, allowing us to get a boost of nutrition in an otherwise plain, calorie dense dish. See the featured product information below for more details.

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