Alright, this is my last post before I go full-throttle Thanksgiving mode. Are you ready?!?
I’m not. Not ready at all. But I AM excited! I have so many fun things planned – and they all aim to be really easy & actually doable for the big holiday. I’m focusing on a bunch of vegan dishes that you’re going to love, including vegan stuffing and vegan pumpkin pie! Queue excited happy food dance.
But for today, we’ve got got some amazingly tasty breakfast burritos. Wooooot! They’re not vegan because I have a serious egg obsession, and because they’re inspired by our favorite breakfast burritos from Nautical Bean, a local coffee shop that serves seriously bomb food.
Nautical is conveniently located just a couple blocks from our house, so we find ourselves walking over there and getting some good, hot coffee and breakfast burritos rather often. They have all sorts of tasty food, but when it’s between 7 and 11 in the morning, nothing hits the spot quite like their BBs.
We’ve had their breakfast burritos so many times, and often talked about making them ourselves – and this weekend was finally the one! And they turned out seriously bomb. They’re not exactly like the ones from Nautical, but they’re pretty close – and the differences just make them even better.
I wanted these to be pretty easy since no one likes to spend all morning in the kitchen making breakfast. So to cut down on some prep time, I decided to go with a boxed Near East Spanish Rice Pilaf mix. The Near East mixes are super tasty and easy, so it was a no-brainer. All you do is boil some water, then add the rice and let it cook for 25 minutes. Then – voila! – you’ve got yourself some amazingly tasty Spanish rice. Did I say it was easy?
[[Note – I’m not sponsored by Near East – I just love their rice pilaf mixes!]]
If you want to make some homemade Spanish rice, check out my recipe here.
The next step is to cook the veggies. The onions are really easy – just slice them into 1/4″ slices, the sautee until golden brown. Add some garlic and Italian herbs and you’re set.
The bell peppers take a little more work, but it’s so worth it. First you have to broil them, which takes 15-20 minutes (I recommend starting these before you start the rice). Once they’re sufficiently blackened on all sides, take them out and let them cool for 5 minutes or so until you can handle them. Then you peel off the skin and remove the seeds, then chop them into strips.
A quick toss of the bell peppers and onion mixture and the veggies are done!
The other ingredients are eggs, salsa, and…. wait for it…. cream cheese! I know, SO WEIRD. But we’ve done a lot of dissecting of the Nautical Bean Breakfast Burritos (NBBBs) and have decided that the cream cheese is definitely the secret ingredient that pulls everything all together and shows you what’s been missing from your BBs all along. It’s amazing.
Then you pile it all up on a tortilla and roll it all together. Repeat x8 and you can either 1) feed a crowd, 2) gorge yourself, or 3) freeze the extras and eat them all week long.
I am a HUGE fan of option 3. I love easy breakfasts, and I love breakfast burritos. So when I can combine the two it’s a match made in heaven.
If you make these, let me know how they turned out in the comments below! Also, what foods are you looking forward to for Thanksgiving? I’m definitely looking forward to the stuffing – vegetarian of course. AJ’s mom makes the best, and I can’t wait!
Vegetarian Breakfast Burritos
These Vegetarian Breakfast Burritos are filled with roasted veggies, cream cheese, and Spanish rice. They’re super delicious and easy to make! You can even freeze the leftovers for an easy weekday breakfast.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 8 burritos
- 2 bell peppers
- 1 box Near East Spanish Rice Pilaf
- 1 Tbsp olive oil
- 1 large onion, cut in half and sliced thin
- 3 cloves garlic
- 1 tsp dried italian herbs
- 8 eggs
- 4 oz room-temperature cream cheese
- shredded jack cheese
- 8 burrito-size tortillas
- Turn your oven on to broil. Place a rack on the second highest setting, then place the bell peppers on the rack directly under the heating elements (don’t let them touch). Cook until blackened on top, about 4-5 minutes, then rotate. Repeat until all sides are blackened. Remove and let cool.
- Cook the rice according to package instructions. If you don’t have this brand, any similar brand will do, or you can make it yourself.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, until golden brown all around. Add the garlic & italian herbs and cook for about 1 minute more. Transfer the onions to a bowl.
- Crack the eggs into another bowl and beat for about 1 minute. Use spray oil to coat the skillet you just used to cook the onions and add the eggs. Cook over medium heat, stirring constantly, until the eggs are fully cooked, about 2 minutes (this depends on how how your pan is). Remove to a bowl.
- Warm the tortillas by either placing in a tortilla warmer and microwaving for 30 seconds, or warming them individually on a griddle.
- To build the burritos, spread about 1 Tbsp cream cheese onto a tortilla, then top with some of the rice, veggies, eggs, salsa, and cheese. Fold the ends in, then roll up the filling. Place seam-side down and prepare the remainder of the burritos.
- You can eat these immediately, or freeze some for eating later. To freeze, wrap the burritos in foil individually, then place them all in a ziploc bag and freeze. To reheat, remove from the foil and microwave for 2 minutes on high (cooking times may vary depending on your microwave).