5 Minute Breakfast Burrito
Say hello to my current favorite breakfast!
As many of my favorite recipes do, this Breakfast Burrito was the result of pulling a bunch of leftover, random ingredients from the fridge and seeing what I could throw together.
Truth be told, calling this a 5-Minute Breakfast Burrito might be a little bit of a stretch, IF it’s your first or second time putting this together. After making it a few times (or maybe even on the first try) you’ll have the prep and cooking down to an exact science, and I feel pretty confident you’ll clock this in around the 5 minute mark.
My point being that this burrito is super quick to make. Like, weekday-morning-make-before-work kind of quick. And, just-got-home-from-a-long-run-and-need-food-NOW kinda quick.
This is certainly one of those meals you can improvise and be creative with in a big way. I love using spinach in these burritos, because I adore it, because I always have it in the fridge. Feel free to substitute your favorite leafy greens, like arugula, kale or chard.
You can add cheese, or not. My husband loves cheese in his Breakfast Burrito. Me, not so much (I can’t believe I just said that). I love this burrito for the way the eggs and vegetables play together. The cheese just gets in the way of that for me. You might feel differently. Enjoy!!
1 tablespoon milk
2 whole wheat tortillas
1/2 cup baby spinach
1/4 cup canned black beans, drained & rinsed
1/2 avocado, diced
4 tablespoons salsa
2-4 tablespoons grated cheddar (optional)
fresh ground pepper
In a medium bowl, whisk the eggs and milk until light and fluffy.
Heat a small pat of butter in a large skillet over medium heat. When the butter is melted and the pan is hot, add the eggs. As the eggs begin to solidify use a spatula or wooden spoon to move the eggs around the pan, scraping the cooked eggs from the bottom.
While the eggs are cooking, dice the avocado and grate the cheese, if using.
To assemble the burritos, top each tortilla with 1/4 baby spinach and 2 tablespoons black beans. Divide the eggs between each tortilla. Then top with diced avocado, salsa and cheese.