Dairy-Free Egg and Cheese Burrito
Start your day with a burst of flavor and nutrition with this satisfying **Dairy-Free Egg and Cheese Burrito**, a perfect breakfast or brunch option that’s packed with protein and free from dairy. Featuring creamy, fluffy scrambled eggs made with almond milk and fortified with nutritional yeast for an irresistibly cheesy flavor, this recipe is ideal for those following a lactose-free lifestyle. Wrapped in warm tortillas, the filling includes gooey dairy-free cheddar shreds, fresh cilantro, and a zesty hint of salsa—all combining to create a wholesome meal in under 30 minutes. Plus, with gluten-free tortilla options available, this versatile dish caters to multiple dietary preferences. Whether you enjoy it fresh off the skillet or on the go, this burrito is a flavorful, dairy-free twist on a classic breakfast staple!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 4 large Eggs
- 3 tablespoons Unsweetened almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 0.5 cup Dairy-free cheddar cheese shreds
- 4 large Flour tortillas (gluten-free if needed)
- 2 tablespoons, chopped Fresh cilantro
- 0.5 cup Salsa
Instructions
In a medium bowl, crack the eggs and add unsweetened almond milk, salt, black pepper, and nutritional yeast. Whisk until well combined.
Heat the olive oil in a large non-stick skillet over medium heat.
Pour the egg mixture into the skillet. Let it sit, undisturbed, for about a minute until the edges begin to set.
Using a spatula, gently stir the eggs from the edges turning them towards the center. Continue to cook, stirring occasionally, until the eggs are just set and still a little creamy.
Sprinkle the dairy-free cheddar cheese shreds over the eggs. Fold the eggs over on themselves to melt the cheese gently.
While the cheese is melting, warm the flour tortillas in another dry skillet or microwave for about 20-30 seconds until soft and pliable.
Divide the scrambled eggs into four equal portions. Place each portion in the center of a warm tortilla.
Top each portion with a sprinkle of fresh cilantro and a couple of spoonfuls of salsa.
Fold the bottom of the tortilla over the filling, then fold the sides and roll up to close. If desired, return to the skillet for a minute on each side for a crispy finish.
Serve warm and enjoy your Dairy-Free Egg and Cheese Burrito with additional salsa or toppings as desired.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 9.6 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1250 mg | 96% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1110 mg | 24% | |
*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.
