Burrito with rice, peppers, avocado, eggs and salsa sauce

Kickstart your day with a nutritious and delicious veggie-packed breakfast burrito, featuring brown rice, vibrant red peppers, creamy avocado, scrambled eggs, and zesty salsa sauce, all wrapped in a warm tortilla! Perfect for a satisfying and healthy morning meal.

  • 23 Mar 2025
  • Cook time 25 min
  • Prep time 5 min
  • 1 Servings
  • 6 Ingredients

Burrito with rice, peppers, avocado, eggs and salsa sauce

Start your day with a nutritious and delicious veggie-packed breakfast burrito! This recipe combines brown rice, bell pepper, creamy avocado, scrambled eggs, and tangy salsa sauce all wrapped in a soft tortilla. It's a perfect balance of flavors and textures to fuel your morning and keep you satisfied until lunchtime.

Ingredients:

1/4 cup brown rice
45g
2 tbsp red pepper
18g
1/2 avocado
100g
2 eggs
100g
2 tbsp salsa sauce
33g
1 tortilla
24g

Instructions:

1. Prepare the Brown Rice:
1. Rinse 1/4 cup of brown rice under cold water.
2. Cook the rice according to the package instructions. Typically, this involves simmering the rice in water (use a 2:1 water-to-rice ratio) for about 30-40 minutes until the water is absorbed and the rice is tender.
3. Once cooked, fluff the rice with a fork and set aside.
2. Prep the Ingredients:
1. Dice 2 tbsp of red bell pepper and set aside.
2. Slice the avocado in half, remove the pit, and slice one half into thin slices.
3. Cook the Eggs:
1. Crack the 2 eggs into a bowl, season with a pinch of salt and pepper, and whisk until the yolks and whites are fully combined.
2. Heat a non-stick skillet over medium heat and add a small amount of oil or butter.
3. Pour the beaten eggs into the skillet. Scramble the eggs by gently stirring them with a spatula until they just set but are still soft and slightly runny. Remove from heat.
4. Assemble the Burrito:
1. Warm the tortilla either in a microwave for about 20-30 seconds or in a dry skillet over medium heat for about 30 seconds on each side.
2. Lay the warm tortilla on a flat surface.
3. Spread the cooked brown rice evenly over the center of the tortilla.
4. Add the scrambled eggs on top of the rice.
5. Sprinkle the diced red bell pepper over the eggs.
6. Arrange the avocado slices on top of the peppers.
7. Drizzle 2 tbsp of salsa over the filling.
5. Wrap the Burrito:
1. Fold the sides of the tortilla over the filling.
2. Fold up the bottom of the tortilla, then roll it tightly away from you until the filling is fully enclosed.
6. Serve:
1. Slice the burrito in half if desired and serve immediately. Enjoy your veggie-packed breakfast burrito!

Tips:

- To save time, you can cook the brown rice the night before and store it in the refrigerator.

- For extra flavor, consider adding spices like ground cumin or chili powder to your scrambled eggs.

- Feel free to customize your burrito by adding other veggies or swapping out ingredients to suit your taste preferences.

- Use a non-stick skillet to cook the eggs to prevent them from sticking and to reduce the amount of oil needed.

- Warm your tortilla in the microwave or on a skillet for a few seconds to make it more pliable and easier to wrap.

- If you prefer a spicier kick, use hot salsa or add a few slices of jalapeƱo to your burrito.

With just a few simple steps, you have a wholesome and flavorful breakfast burrito that's sure to become a staple in your morning routine. Enjoy the blend of fresh ingredients and the convenience of a handheld meal that you can savor at home or on the go.

Nutrition Facts
Serving Size320 grams
Energy
Calories 540kcal27%
Protein
Protein 20g13%
Carbohydrates
Carbohydrates 60g17%
Fiber 11g29%
Sugar 3.38g3%
Fat
Fat 27g32%
Saturated 6g19%
Cholesterol 410mg-
Vitamins
Vitamin A 220ug25%
Choline 370mg67%
Vitamin B1 0.44mg37%
Vitamin B2 0.63mg49%
Vitamin B3 6mg35%
Vitamin B6 0.70mg41%
Vitamin B9 170ug43%
Vitamin B12 1.02ug42%
Vitamin C 33mg38%
Vitamin E 4.15mg28%
Vitamin K 24ug20%
Minerals
Calcium, Ca 90mg7%
Copper, Cu 0.39mg43%
Iron, Fe 3.33mg30%
Magnesium, Mg 120mg28%
Phosphorus, P 470mg38%
Potassium, K 900mg26%
Selenium, Se 40ug75%
Sodium, Na 360mg24%
Zinc, Zn 3.29mg30%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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