Garden Full of Goodness Breakfast Burritos

Garden Vegetable Breakfast Burritos are a great way to add more vegetables to your diet.  And, I’m always looking for tactics to sneak in more vegetables without compromising taste.

Here’s the thing:  chock full of a variety of fresh produce, these burritos make a hearty, good-for-you breakfast that is delicious, too, plus they will keep you going all morning long!

They are a bit of a commitment because they do require you to either chop or grate a variety of vegetables!  So, here are three ideas to help you minimize time while making this recipe:

1. Enlist family to help.  Make this a family morning project.  Get the younger ones involved by grating vegetables and let the older ones sharpen their knife skills. Hubs isn’t off-the-hook, either! Get him to supervise while you round up the rest of the meal.
2. Prep your vegetables the night before while you are preparing dinner.
3. Get out the food processor and make it work for you!

Either way, these tips will cut down the preparation time (the minutes listed in the printable recipe) by more than half!

Did I mention that Garden Vegetable Breakfast Burritos are a good way to use leftover veggies from taco night or veggies that should be used soon because they are close to losing their peak of freshness?  Yes, both scenarios are valid.  Think of Garden Vegetable Breakfast Burritos as burrito “soup” {grin}!  Instead of throwing leftover vegetables or soon to expire vegetables in a soup pot, throw them into the burrito skillet!

Serve them with grated cheese, chopped green onions, cilantro and a variety of salsas and let everyone assemble their own.  I used corn tortillas for their nutritional value, but you could substitute flour.  I’m a firm believer in using what you have, so don’t go out and buy corn tortillas if you have flour already on-hand.

With so many green vegetables in the mix, Garden Vegetable Breakfast Burritos are a lovely shade of yellow-green.  Sorta like Dr. Seuss’ green eggs and ham without the ham!

Here’s the recipe:

Garden Vegetable Breakfast Burritos

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This recipe is a great way to get more vegetables into your diet. And, a good way to use leftover veggies or veggies close to “retirement”. And, it is delicious!

• Author: Carole from Toot Sweet 4 Two
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 mins
• Yield: 6 1x
• Category: Breakfast
• Cuisine: American

Ingredients

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• 12 corn tortillas
• 6 eggs, beaten
• 2 green onions, chopped (both white and green parts) – reserve one chopped green stem for garnish
• 1 clove of garlic, peeled and grated
• 1/4 cup of diced red, yellow and orange bell peppers
• 2 ounces of chopped mushrooms
• 1/2 zucchini, grated
• 1/2 carrot, peeled and grated
• 1 jalapeno pepper, seeded and finely diced
• 2 radishes, grated
• 2 ounces baby spinach, finely chopped
• 1/4 cup minced fresh cilantro plus 1/4 cup of cilantro leaves, picked from stems (for garnish)
• 1 tablespoon coconut oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Shredded cheddar cheese (for garnish)
• Salsa (for garnish)

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Instructions

1. In large, non-stick skillet, heat coconut oil.
2. Add onions, jalapeno, and peppers and saute’ over medium heat for a few minutes.
3. Add garlic and saute’ a few minutes more.
4. Add mushrooms, zucchini, carrots, radishes, spinach, turmeric, paprika, and cumin and saute’ for a about 10 minutes, stirring frequently.
5. In the meantime, heat tortillas (see notes).
6. Add eggs to vegetable mixture in skillet and scramble, stirring frequently until well-combined.
7. Serve immediately.
8. Garnish with shredded cheese, cilantro leaves, chopped green onions and salsa.

Notes

Ways to heat tortillas:
(1) heat in microwave in a microwave-safe dish or between sheets of waxed paper.
(2) heat in oven, wrapped in an aluminum foil packet at 350 degrees F for about 20 minutes.
(3) heat in dry skillet over medium heat for about 30 seconds per side.

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