I am not the most creative person when it comes to making breakfasts. I am happy with a coffee (make that a strong cup of coffee) and a fried egg. In an effort to mix up my breakfast routine and eat more vegetables I started creating these cheesy breakfast burrito bowl recipes. They are easy to make and perfect for school mornings. Because the tortilla makes a bowl they can be eaten on the go while racing to catch the bus.
Cheesy Breakfast Burrito Bowl Recipe
Makes 6
Ingredients
- 6 – 6″ flour tortillas
- 3 large eggs
- 1/2 cup milk
- 1 small bell pepper (your color choice), diced
- 1 small onion, diced
- 1 tomato, diced
- 1 cup cubed ham or bacon
- 1 cup shredded cheddar cheese
- Salt & Pepper
- Olive Oil
Instructions
Preheat the oven to 425
Grease a muffin pan with olive oil
Press a tortilla into each space on the muffin tin. Lightly press down on the edges to fold them over. Set aside.
In a skillet, heat a drizzle of olive oil over medium low heat.
Beat the eggs and milk together, pour into the skillet and scramble. Remove the finished scrambled egg from the pan and set aside.
Add the onions, peppers, tomato and ham to the skillet. Saute for 5 minutes. Remove from the heat and fold the scrambled egg into the mixture. Add a pinch of salt & pepper and half of the cheese. Mix well.
Fill the tortilla bowls, top with the remaining cheese.
Bake for 10 minutes or until edges are golden.
NOTE* I cook the scrambled egg separately first because I like light, fluffy eggs. Sometimes cooking with the vegetables will add too much water and they can turn out a bit weird. If you prefer to simplify the process here is how: Skip making the scrambled eggs. Instead, saute the ham and veggies , mix in the cheese and add to the tortilla bowls. Cover with the liquid egg and bake for 15-20 minutes on 350 instead.
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- 6 – 6″ flour tortillas
- 3 large eggs
- 1/2 cup milk
- 1 small bell pepper (your color choice), diced
- 1 small onion, diced
- 1 tomato, diced
- 1 cup cubed ham or bacon
- 1 cup shredded cheddar cheese
- Salt & Pepper
- Olive Oil
- Preheat the oven to 425
- Grease a muffin pan with olive oil
- Press a tortilla into each space on the muffin tin. Lightly press down on the edges to fold them over. Set aside.
- In a skillet, heat a drizzle of olive oil over medium low heat.
- Beat the eggs and milk together, pour into the skillet and scramble. Remove the finished scrambled egg from the pan and set aside.
- Add the onions, peppers, tomato and ham to the skillet. Saute for 5 minutes. Remove from the heat and fold the scrambled egg into the mixture. Add a pinch of salt & pepper and half of the cheese. Mix well.
- Fill the tortilla bowls, top with the remaining cheese.
- Bake for 10 minutes or until edges are golden.
- I cook the scrambled egg separately first because I like light, fluffy eggs. Sometimes cooking with the vegetables will add too much water and they can turn out a bit weird. If you prefer to simplify the process here is how: Skip making the scrambled eggs. Instead, saute the ham and veggies , mix in the cheese and add to the tortilla bowls. Cover with the liquid egg and bake for 15-20 minutes on 350 instead.
Looking for more breakfast ideas? Check out these kid-approved choices.
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