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Chili Cheese Breakfast Burritos

December 29, 2015 · by Ari ·

Quick, easy, healthy, gluten-free and vegetarian chili cheese breakfast burritos only have a handful of ingredients, and come together in a snap. Say goodbye to greasy, time consuming breakfast burritos, and say hello to this new and improved version!

Chili Cheese Breakfast Burritos: Easy, healthy and delicious breakfast burritos are easy to make and packed with flavor. Vegetarian and gluten-free with tons of spice, these babies are a sure hit!

It has been SO LONG since I enjoyed a good breakfast burrito! Ever gone out to eat and found a healthy, gluten-free breakfast burrito? Yeah…I didn’t think so. Making my own breakfast burritos seemed like such a daunting task, so  just never tried. Then one Sunday morning we had nothing going on and I figured…well, why not?

Chili Cheese Breakfast Burritos: Easy, healthy and delicious breakfast burritos are easy to make and packed with flavor. Vegetarian and gluten-free with tons of spice, these babies are a sure hit!

Turns out it wasn’t that daunting! The whole thing came together in just about half an hour, and it was really pretty easy. The secret is this: do not, I repeat DO NOT overstuff your burrito! Like, seriously. I love to eat, and I like to eat a LOT of food (hello, marathon training), but girrrrrrl, if you put even the amount you think will not be too much in this bad boy, it will be too much. Believe me when I say you want a thin line of the ingredients. I promise, it won’t be too skinny.

Chili Cheese Breakfast Burritos: Easy, healthy and delicious breakfast burritos are easy to make and packed with flavor. Vegetarian and gluten-free with tons of spice, these babies are a sure hit!

The other secret: use cheese as your glue! I put just a little pinch of extra cheese on the first folded part of the tortilla before placing the other half on top – the cheese melts and binds the two sides together like glue. Except more delicious. Magic, delicious cheese glue. Do it.

Chili Cheese Breakfast Burritos
Recipe Type: Breakfast
Author: Ari Ziskin
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Quick, easy, healthy, gluten-free and vegetarian chili cheese breakfast burritos only have a handful of ingredients, and come together in a snap. Say goodbye to greasy, time consuming breakfast burritos, and say hello to this new and improved version!
Ingredients
  • 1 tablespoon olive oil
  • 1/2 small sweet onion, chopped
  • 2 cloves garlic, finely minced
  • 1 medium yukon gold potato, chopped
  • generous pinch salt and pepper
  • generous pinch cumin
  • 4 medium corn tortillas
  • 2 eggs + 4 whites (I used [url href=”https://goo.gl/KDCMbi” target=”_blank”]Eggland’s Best)[/url], scrambled
  • 1 red bell pepper, chopped
  • 1/4 cup green chilis
  • 1/2 cup shredded sharp cheddar cheese (or cheese of choice)
  • Generous pinch chopped cilantro, optional
Instructions
  1. Heat olive oil in a medium nonstick pan over medium heat. Add onion, garlic and potatoes and season with salt, pepper and cumin. Stir until fragrant and slightly softened. Reduce heat to low, cover and cook until potatoes are fork tender, about an other 10 minutes, stirring after 5 minutes. Take out cooked veggies and set aside.
  2. Increase heat to medium low and add eggs. Add a pinch of salt and pepper. Cook until desired doneness, stirring constantly.
  3. Meanwhile, heat a large grill pan over medium heat. Place tortilla on your heated grill pan. Add a thin layer of veggies (cooked + raw bell pepper) and cooked eggs. Add cheese, green chilis and cilantro. Fold one half of the tortilla over and add a pinch more cheese to be your “glue”. Fold the other side on top and hold down using a fork and light pressure until cheese is melted. Repeat with remaining tortillas. Serve immediately.
3.4.3177

 

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Filed Under: Breakfast, Eggs, Gluten-free, savory, Vegetarian · Tagged: burrito, mexican

Comments

  1. Mary @ Fit and Fed says

    April 10, 2016 at 4:08 pm

    I love breakfast burritos, haven’t had one in too long! I’m impressed you got corn tortillas to fold that well. Yukon Golds are the best potatoes, you did well to specify there.
    Mary @ Fit and Fed recently posted…Kelp SaladMy Profile

Trackbacks

  1. Recipe Wednesday: The Very Best Breakfasts says:
    June 22, 2016 at 5:01 am

    […] row: Marvelous Breakfast Hash from Meg the RHN and Chili Cheese Breakfast Burritos from Ari’s Menu middle row: Cinnamon Scented Quinoa Breakfast Bowl from Lauren Lives Healthy, […]

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