Gluten- Free Breakfast Burrito Recipe

Directions

1. 1

   Prepare the Vegetables

   In a skillet, heat olive oil over medium heat. Add diced bell pepper and onion. Sauté until softened, about 5 minutes. Add chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper.

2. 2

   Whisk the Eggs

   In a mixing bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

3. 3

   Cook the Eggs

   Pour the egg mixture into the skillet with the sautéed vegetables. Cook on medium-low heat, stirring gently until the eggs are set but still creamy, about 5-7 minutes. Remove from heat and stir in shredded cheddar cheese until melted.

4. 4

   Assemble the Burritos

   Warm the gluten-free tortillas slightly in a dry skillet or microwave. Spoon the egg and vegetable mixture onto the center of each tortilla. Add a spoonful of salsa. Fold the sides of the tortilla over the filling and roll tightly into a burrito.

5. 5

   Serve

   Cut the burritos in half and serve immediately with extra salsa on the side if desired.