Yowza! Here is a crowd pleaser for any time of the year that is healthy, healthy, healthy. These breakfast burritos are full of the flavor, texture and consistency our non-GMO lentils bring to this easy lentil recipe. If you are looking for an easy breakfast burrito that uses few ingredients, yet tastes delicious and comes together quickly, this easy lentil breakfast burrito is just what you are looking for.
You are going to fall in love with our recipe for lentil breakfast burritos, and even if you have family or company that is not “tuned” into lentil burritos, we pretty much guarantee they will ask for more once they have tasted our breakfast burrito recipe!
When we referred to the flavor, texture and consistency of our easy lentil recipe earlier we weren't kidding, our process that delivers every time, and we don’t consider that bragging. Rather, we would like to share that we personally care for every one of our lentils from start to finish, as in farm to table, which represents the quality kind of “food chain” we know you are looking for
These easy breakfast burritos are fun to make and we suggest you prepare and serve these breakfast burritos hot. Let us throw a couple of ideas your way for accomplishing that.
This breakfast burrito recipe can virtually be prepared in advance by cooking the lentils the day before and reheating them when added to the egg/veggie mixture in the large pan as you complete this breakfast burrito recipe in the morning. Then arrange the baby spinach leaves on the tortilla, add the shredded cheese, roll up and, serve them hot.
See, nothing to it! If you want to crisp them up a bit, put them on the griddle, heat and flip, then serve. Don’t worry about any hunger feelings before your next meal. These easy breakfast burritos will fill you up in a flash and literally “stick to your ribs” just like grandma used to say! A little side dish of fresh fruit accompanies this easy lentil recipe and rounds out your breakfast meal.
Easy Breakfast Burritos with Lentils
¾ cup dry lentils
½ tbsp. extra-virgin olive oil
½ cup onion (chopped into small pieces)
1 cup zucchini (chopped into small pieces)
½ red bell pepper (chopped into small pieces)
½ orange bell pepper (chopped into small pieces)
½ tsp. kosher salt
½ tsp. oregano
2/3 cup salsa
3 cups baby spinach leaves
2 cups cheddar cheese, shredded
12 – 12” tortillas
Bring water to a boil, add dry lentils and cook until tender, approximately 20 minutes, drain.
Beat together eggs, salt, pepper and oregano. Set aside while you cook the veggies.
Heat olive oil in a large pan. Add onion and cook until translucent for 5 minutes or so.
Add zucchini and bell peppers and cook until tender.
Add drained lentils, salsa and egg mixture. Stir together until eggs are cooked through for approximately 3-4 minutes.
Arrange spinach leaves on tortilla, add lentil/egg/veggie filling on top of spinach, sprinkle with shredded cheese, roll up and, serve hot.