Name: Roasted Broccoli & Potato Breakfast Burritos with Pesto & Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz broccoli florets, cut into bite-sized pieces; 8 ounces mushrooms, sliced; 2 medium potatoes, cut into ½-inch dice; 3 tablespoons DeLallo Pure Olive Oil, divided; salt, ground black pepper; 8 large eggs; ¼ cup milk; ½ cup shredded mozzarella; ⅓ cup DeLallo Pure Olive Oil; 8 large flour tortillas (burrito size)

Roasted Broccoli & Potato Breakfast Burritos with Pesto & Cheese

An easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly).

Ingredients

12 oz broccoli florets, cut into bite-sized pieces

8 ounces mushrooms, sliced

2 medium potatoes, cut into ½-inch dice

3 tablespoons DeLallo Pure Olive Oil, divided

salt, ground black pepper

8 large eggs

¼ cup milk

½ cup shredded mozzarella

⅓ cup DeLallo Squeeze Basil Pesto Topping

8 large flour tortillas (burrito size)

Directions

Preheat the oven to 425 degrees F. Line a large baking sheet with foil and set aside.

Place the broccoli, mushrooms, and potatoes on the baking sheet and drizzle with 2 tablespoons of the olive oil. Season with 1 teaspoon each Kosher salt and ground black pepper, then toss to coat. Roast for 30 minutes, or until the potatoes are fork-tender, and the veggies are slightly crisp around the edges.

Meanwhile, scramble the eggs. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the eggs and milk to a large bowl, seasoning with 1 teaspoon each Kosher salt and ground black pepper. Whisk until pale & frothy. Add the eggs to the skillet. Soft-scramble the eggs. Use a wooden spoon or spatula to push them around the skillet as the cook, until the eggs are just set, about 2-3 minutes. The eggs should be very fluffy and slightly wet! Remove from the heat and set aside.

To assemble, pop the tortillas into the microwave for 30 seconds to warm them up. Pile each with eggs, roasted veggies, a sprinkling of shredded mozzarella. Squeeze 1 tablespoon of pesto over top. Roll them up, tucking the sides toward the center then roll the filling into the center of the burrito.

To serve immediately, place the assembled burritos on a second baking sheet. Pop them back in the oven to melt the cheese, about 5 minutes.

NOTES:

Portion size: This recipe will yield 8 average sized vegetarian breakfast burritos, or 6 large burritos.

Freezing instructions: To freeze for later, tightly wrap your breakfast burritos in foil to avoid freezer burn. Freeze for up to 1 month. Thaw in the fridge overnight, or in the microwave for 2-3 minutes (be sure to move the foil!).

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Roasted Broccoli & Potato Breakfast Burritos with Pesto & Cheese

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