Broccoli Souffle Breakfast Burritos
Wake up your morning routine with these savory and wholesome Broccoli Soufflé Breakfast Burritos! This recipe combines the elegance of a fluffy, cheese-laden broccoli soufflé with the portability and heartiness of a classic breakfast burrito. Featuring tender steamed broccoli, a luscious blend of cheddar and parmesan cheeses, and a light, velvety egg base baked to golden perfection, each bite is rich in flavor and packed with nutrients. Wrapped in warm flour tortillas, these burritos are perfect for an on-the-go breakfast or a cozy weekend brunch. Add a drizzle of your favorite hot sauce or a side of zesty salsa for extra flair. Ready in just under an hour, this fusion recipe brings gourmet comfort food to your kitchen in an accessible and creative way!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups broccoli florets
- 6 large eggs
- 0.5 cups milk
- 1 cup shredded cheddar cheese
- 0.25 cups parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 pieces large flour tortillas
- 1 tablespoon olive oil or cooking spray
- for serving optional hot sauce or salsa
Instructions
Preheat your oven to 375°F (190°C). Lightly grease or spray a medium-sized baking dish with olive oil or cooking spray.
Steam the broccoli florets for 3-5 minutes until they are just tender. Chop them into small, bite-sized pieces and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk, making sure there are no lumps. Cook the mixture for 3-4 minutes, stirring constantly, until it thickens slightly.
Remove the saucepan from the heat. Stir in the shredded cheddar cheese, parmesan cheese, salt, and black pepper until smooth. Allow to cool slightly.
In a large mixing bowl, whisk the eggs until light and frothy. Slowly drizzle the cheese mixture into the eggs, whisking constantly to combine. Fold in the chopped broccoli.
Pour the mixture into the prepared baking dish. Bake for 25-30 minutes, or until the souffle is puffed and golden, and a knife inserted into the center comes out clean.
While the souffle is baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or cover with foil and warm them in the oven during the last 5 minutes of souffle baking time.
Once the souffle is done, let it cool for 5 minutes. Use a spatula to scoop portions of the souffle onto each tortilla.
Fold in the sides of the tortilla and roll it up tightly to form a burrito. Serve immediately, optionally with hot sauce or salsa on the side.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 418 mg | 32% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
