Who doesn’t love breakfast burritos, right? Eggs, cheese, bacon or sausage, potatoes all wrapped up in a convenient package. Such a great way to start the day. Or end it. Breakfast for dinner is the best.
There is this place in Long Beach (where I grew up) called John’s and they make these amazing breakfast burritos. Seriously, they are so good. When I worked the early morning shift at It’s A Grind back in college a whole bunch of years ago, we would sometimes send someone on their lunch break to pick up a to-go order for us.
And if you ever find yourself in Los Alamitos, stop by Nick’s Deli. They have GREAT breakfast burritos, too.
Anyway, back to business. I moved to Culver City right after I graduated CSULB in 2006. I know now that there are plenty of places to get a yummy breakfast here, but at the time, I just wanted a John’s burrito and not have to drive 25 miles to get it, so I made them at home. My husband started calling them my “world famous breakfast burritos” even though they weren’t. They were full of fluffy eggs, melted cheese, crispy bacon, hash browns, and sour cream. I promise, they were delicious.
We ate those burritos frequently on the weekends. But that was back when we were in our early-mid 20’s. We’ve gotten a bit older since then and our metabolism isn’t quite what it used to be, so I had to change things up a bit and try to make the burritos a bit healthier. We still splurge on the “world famous” burritos every so often, but they’ve moved from the “Saturday Breakfast” category to the “Cheat Meal, and only if you run a mile or two afterwards” category. But that’s OK, because these alternatives are still really tasty!
(And special bonus: if you make a bunch like I did, you can freeze them and then just reheat them as you go along your week!)
Heathier choice breakfast burritos
This makes 7 burritos for freezing. Adjust as needed for how many you are making.
½ cup milk (optional, but it does make the eggs much fluffier)
1 package apple chicken sausage, sliced into half moons
4 mini sweet peppers, diced very small
½ large zucchini, chopped small
½ large leek, chopped small
coconut oil for cooking
burrito size tortillas
shredded cheese of your choice (For these, I used cheddar, but I love using pepper jack. It adds so much flavor!!)
plain Greek yogurt for serving (optional)
In a bowl, beat your eggs and milk together. Set aside.
In a large skillet, add coconut oil (enough to coat the bottom of your pan so your ingredients don’t stick). Add the peppers, zucchini, and leeks and cook until soft. Add the sausage and cook until heated through and you see the outsides starting to brown up.
Add the beaten eggs to the veggie/sausage mixture and cook over medium heat until the eggs are set. Some people like their scrambled eggs a bit softer, I like mine cooked pretty well. Your burrito, your preference.
Lay out your tortillas (I used spinach) and add the filling down the middle of the burritos. Enough that you get a satisfying burrito, but not too much that you can’t roll it up. Sprinkle some cheese on top and then roll it up.
You can eat it right away or wrap them in foil and put them in freezer bags. When you ready to reheat, put it in the microwave—frozen—for about 4ish minutes, turning over halfway. This depends on your microwave and how big you made your burritos, so you may need to go a little less or a little more. Mine were a bit soggy on the outside, so I put them in a skillet for a couple minutes to toast up the outside and they were perfect.
Serve them with some plain Greek yogurt in place of sour cream and you’ve got yourself a nice healthy breakfast!