Why We Like It
WOWZA! This is one flavor-loaded breakfast burrito! We love putting roasted veggies on salads, in Buddha bowls, and with pasta for quick weeknight dinners, but we are so excited we have found another great way to use them...in breakfast burritos! Combined with scrambled eggs, they are absolutely delicious and then adding pesto? Well, that sends the flavor over the top!
Preheat the oven to 400 degrees
Roast the Veggies:
Add to a large bowl and stir to combine. Spread onto a large greased baking sheet (or 2 medium baking sheets) in a single layer and roast in the oven for 20 minutes.
Remove from the oven, toss so the veggies brown evenly, and then roast for another 5 minutes until they are browned and tender.
Make the Pesto:
Add to a small food processor and blend until smooth. Set aside in the refrigerator until ready to assemble the burritos. (Keep in mind, this can also be made ahead of time, and will make more than you need for just this recipe, but search “pesto” and you will find many other ways to use it!)
Scramble the Eggs:
Add to a medium size bowl and use a whisk, or fork, to lightly beat the eggs.
Add to a greased skillet and cook, stirring frequently, until scrambled and cooked through (if you plan to freeze the burritos, be careful to not overcook the eggs, you will want them to still be slightly “wet”.) Let cool slightly before assembling the burritos.
Assemble the Burritos:
To make the burritos easier to roll, you can warm the tortillas (wrap in a damp paper towel and place in the microwave on high for 10-15 seconds).
Layer each tortilla with about 1/4 cup of roasted veggies, scrambled eggs, a spoonful of pesto and 1 Tbsp of cheese.
Wrap the tortilla around the fillings, tucking in the sides. You can enjoy the burritos right away or wrap in foil and store in the refrigerator (up to one week), or in the freezer (up to 3 months). See the quick tip for different ways to reheat them.
(Depending on the size of your veggies, you may have some roasted veggies leftover to enjoy as a side dish, or on a salad!)
Serve and Enjoy!
Reheating 3 ways! 1) In the oven: keep the burrito in the foil, but loosen it slightly, and place it on a baking sheet. Warm in the oven at 400 degrees for 10-15 minutes until heated through. If you want it slightly crispy on the outside, remove it from the foil, place it back on the baking sheet and bake for 2-3 minutes more. 2) In the microwave (fastest method): remove it from the foil and warm it up in the microwave from 30 seconds to 2 minutes, depending on whether it is coming out of the fridge or freezer. 3) On the stove: if frozen, we recommend letting it thaw some at room temperature before cooking on the stove to ensure the middle gets cooked before the outside browns too much. Remove the burrito from the foil, and place it in a covered skillet on low to medium/low heat, and cook until lightly browned and warm in the middle.
Homemade pesto is super easy to make, but feel free to use a store-bought version as well. Just make sure to read the ingredient label to find one with recognizable REAL ingredients!
Get creative and use your favorite variety of vegetables for this recipe — other great ones to include would be carrots, broccoli, beets, potatoes, cauliflower, and more!
Nutrition Information for one burrito
- Calories: 340
- Fat: 17 g
- Saturated Fat: 4 g
- Total Carbohydrate: 33 g
- Cholesterol: 192 mg
- Fiber: 5.5 g
- Sugars: 4 g
- Protein: 15 g
- Sodium: 420 mg