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 is 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. L 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.