Vegetarian Breakfast Burritos

Ingredients

• 300 g (1 pint)tomates cherry, cortados por la mitad
• 80 g (½ cup)chalotas, cortadas en rodajas finas
• 5 ml (1 teaspoon)aceite de oliva
• ½ teaspooncoriandro molido (o comino)
• al gustosal y pimienta
• 8huevos
• 110 g (1 cup)queso pepper Jack rallado
• 20 g (1 cup)kale picada
• 4 tortillas integrales de 20 cm (8 inches)tortillas integrales
• 60 g (¼ cup)hummus de ajo
• 1aguacate, en rodajas
• al gustocilantro fresco
• al gustosalsa picante

Instructions

1. 1

   Preheat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Roast the tomatoes

   Mix the tomatoes, shallots, olive oil and coriander, then season with salt and pepper. Spread them on a baking sheet and roast for 25 minutes, until the shallots are golden and the tomatoes have released their juices.

3. 3

   Beat the eggs

   Beat the eggs together and season with salt and pepper.

4. 4

   Scramble the eggs

   Coat a non-stick frying pan with non-stick spray. Pour in the eggs and cook over medium-low heat, drawing long ribbons through the pan with a rubber spatula, until large curds form but the eggs are still wet.

5. 5

   Fold in greens

   Take the pan off the heat and fold in the cheese and kale.

6. 6

   Warm the tortillas

   Toast the tortillas over low heat on the hob until warmed through and slightly charred on both sides.

7. 7

   Fill and roll

   Spread 1 tablespoon of hummus on each tortilla. Divide the tomato mixture, egg mixture and sliced avocado between them. Add cilantro and hot sauce over the eggs, if using. Fold the bottom edge up and over the filling, tuck in one side, then roll tightly and place seam-side down.

What are breakfast burritos?

A breakfast burrito wraps a morning meal in a soft tortilla, making the fillings easy to hold and serve. Burritos are associated with Mexican cuisine, while breakfast versions are a popular way to combine eggs and other morning favourites.

This version layers scrambled eggs and pepper Jack with roasted tomatoes, kale, avocado and garlic hummus. The tomatoes bring juicy sweetness, while the hummus helps make the filling creamy and cohesive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 16g protein, 15g carbs, 25g fat.

The eggs and pepper Jack provide much of the protein and fat, while the tortillas contribute most of the carbohydrate; avocado and hummus also add fat. Pair a burrito with fresh fruit or salad for a balanced plate with a fresh, crisp side.

Roasting the tomatoes

Tomatoes and shallots: spread them out on the baking sheet so they roast rather than steam. They are ready when the shallots turn golden and the tomatoes soften and release their juices.

Coriander: its gentle, warm flavour seasons the vegetables; ground cumin is offered as an alternative. Salt and pepper help bring out the flavour of the tomatoes.

Getting soft scrambled eggs

Low heat: cooking gently gives you more control and helps prevent the eggs from setting too quickly. Keep drawing the spatula through the pan to form long ribbons and curds.

Finish off the heat: fold in the cheese and kale while the eggs are still wet. Residual warmth helps melt the cheese without pushing the eggs towards a dry texture.

Warming the tortillas

Light charring: toast each tortilla over low heat until warm, with a few lightly charred patches on both sides. This makes it pliable for rolling while adding a little toasted flavour.

Keep them warm as you work so they remain easy to fold. Avoid leaving them over the heat once they are warmed through.

Filling and rolling

Hummus first: spread a tablespoon over each tortilla before adding the other fillings. It adds a creamy layer and helps balance the roasted vegetables and eggs.

Roll snugly: keep the filling centred, fold the bottom edge over it, tuck in one side and roll tightly. Setting each burrito seam-side down helps it stay closed.

Serving the burritos

Serve them warm, while the eggs are soft and the cheese is melted. The avocado adds a cool, creamy contrast, and hot sauce lets each person adjust the heat.

For a simple side, serve with fresh fruit or a crisp green salad. These can lighten the meal's overall feel without competing with the savoury filling.

Recipe notes & tips

• Halve the tomatoes evenly so they roast at a similar rate.
• Use medium-low heat for the eggs and take the pan off the hob while they still look moist.
• Fold the kale into the eggs off the heat so it softens without overcooking.
• Warm tortillas shortly before filling so they stay flexible.
• Keep the avocado and cilantro ready before assembling, as the eggs are best served warm.

Variations

• Swap the spice: use ground cumin in place of coriander for a warmer flavour.
• Change the cheese: use another good-melting cheese if pepper Jack is unavailable.
• Adjust the heat: add more hot sauce at the table or leave it out.
• Add extra greens: increase the kale for a more vegetable-forward filling.
• Make it milder: use less pepper Jack or choose a less spicy cheese.

Common mistakes to avoid

• Crowding the tomatoes: spread them out on the baking sheet so they roast and release their juices.
• Overcooking the eggs: remove them from the heat while they are still wet; they will continue to cook as you fold in the cheese and kale.
• Using high heat: keep the pan at medium-low so the eggs set gently.
• Overheating the tortillas: toast over low heat and remove them once warm and lightly charred.
• Overfilling the tortillas: divide the filling evenly and leave room to fold and roll them closed.

How to store

Refrigerate leftover assembled burritos in an airtight container and eat within 2 days. Reheat gently in a frying pan or microwave until hot; the eggs may become firmer, so for the best texture, store the fillings and tortillas separately if preparing ahead.

Frequently asked questions