pesto roasted veggie breakfast burritos

Step 1

to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up. Set aside.

Step 2

Place the broccoli florets, sliced mushrooms, and diced potatoes on the prepared baking sheet. Drizzle 2 tablespoons of the olive oil over top. Season with 1 teaspoon each Kosher salt and ground black pepper. Toss to coat. Roast for 30 minutes, or until the potatoes are golden and fork-tender, and the mushrooms and broccoli florets are slightly crisp around the edges.

Step 3

Meanwhile, as the veggies roast, scramble the eggs. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crack all the eggs in a large bowl. Add the milk to the bowl and season with 1 teaspoon each Kosher salt and ground black pepper. Whisk until the eggs are pale & frothy. Add the eggs to the skillet. Scramble the eggs, using a wooden spoon or spatula to push them around as the cook, until the eggs are just set, about 2 minutes. The eggs should be very fluffy and slightly wet – resist the temptation to overcook your eggs! Remove from the heat and set aside.

Step 4

Breakfast burrito assembly works best with warm tortillas. Pop the tortillas into the microwave for 30 seconds to warm them up. Fill each burrito with eggs, roasted veggies, a sprinkling of shredded mozzarella, and about 1 tablespoon of pesto. Roll them up tightly, tucking the sides toward the center then roll the filling into the center of the burrito.

Step 5

To serve immediately, place the assembled burritos on a baking sheet. Pop back in the oven for 5 minutes, until the cheese is melted. To save for later, wrap each burrito in plastic or foil and store in the refrigerator for up to 5 days or in the freezer for up to 1 month. To serve, reheat in the microwave for about 60 seconds. Enjoy!