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Breakfast burritos have surged in popularity in recent years, becoming a staple on brunch menus and a go-to dish for busy mornings. Their appeal lies not only in their delicious flavors but also in their convenience, as they can be filled with a variety of ingredients to suit any taste. However, for those looking to enjoy a nutritious and portable breakfast without the fuss, Veggie and Egg Breakfast Burrito Bites are an ideal solution. These bite-sized morsels pack all the goodness of a traditional breakfast burrito into a smaller, more manageable form, making them perfect for anyone on the go.

Veggie and Egg Breakfast Burrito Bites

Start your day off right with these Veggie and Egg Breakfast Burrito Bites! Perfect for busy mornings, these bite-sized treats are packed with nutritious ingredients like eggs, fresh veggies, and cheese, all wrapped in soft tortillas. They cater to various dietary preferences, making them a versatile breakfast option. Prepare a batch ahead of time for quick grab-and-go meals throughout the week. Enjoy delicious flavors and wholesome goodness that will keep you energized!
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Ingredients
  

6 large eggs

1/4 cup milk

1 cup bell peppers (diced, mixed colors)

1/2 cup red onion (finely chopped)

1 cup fresh spinach (chopped)

1 cup shredded cheese (choose cheddar or a Mexican blend)

1 teaspoon olive oil

1 teaspoon garlic powder

Salt & pepper to taste

6 small flour tortillas (or mini tortillas)

Optional toppings: salsa, avocado, hot sauce

Instructions
 

Preheat Your Oven: Begin by setting your oven to 375°F (190°C). While it heats, take your mini muffin tin and lightly grease each cup to prevent sticking.

    Prepare the Egg Mixture: In a large mixing bowl, add the eggs, milk, garlic powder, and a pinch of salt and pepper. Whisk these ingredients together until well combined and frothy. Set this mixture aside for later.

      Cook the Veggies: Heat the olive oil in a skillet over medium heat. Once hot, add the diced bell peppers and chopped red onion. Sauté these for about 5-7 minutes, until they are soft and aromatic. Then, toss in the chopped spinach and continue to cook for an additional 1-2 minutes, just until the spinach is wilted. Remove the skillet from heat once done.

        Combine the Mixtures: Gently fold the sautéed veggies into the egg mixture. Make sure to also add the shredded cheese at this stage, stirring everything until it's evenly combined.

          Prepare the Tortillas: If your tortillas are larger, cut them into quarters or halves based on the desired bite size. Take the tortilla pieces and lightly press them into the prepared muffin tin, creating little cups that will hold the filling.

            Fill the Cups: With care, pour the egg and veggie mixture into each tortilla cup. Fill them about three-quarters full to allow space for the egg to rise while baking.

              Bake to Perfection: Place your muffin tin in the preheated oven and bake for 15-18 minutes, or until the eggs are set and the tops turn a lovely golden brown.

                Cool and Serve: Once baked, remove the muffin tin from the oven and allow it to cool for a few minutes. Carefully pop the burrito bites out of the tin. Serve them warm, accompanied by your choice of salsa, avocado, or a drizzle of hot sauce for an extra kick!

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                    Presentation Tips: Arrange the burrito bites on a colorful platter, garnishing with fresh herbs or a sprinkle of extra cheese for an appealing touch. Small bowls of toppings can be placed around for a socially interactive serving style!