Soft Scrambled Egg Fajita Breakfast Burritos
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Cook time: 
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Serves: 3-4 servings
Soft tortilla filled with soft scrambled eggs and fajita vegetables. These soft scrambled egg fajita breakfast burritos are simple, delicious, and perfect for weekend brunch.
Fajita Vegetables
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • ½ large onion, sliced
  • 2 teaspoons chipotle pepper
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 2 tablespoons olive oil
Soft Scrambled Eggs
  • 6 eggs
  • 3 tablespoons heavy cream
  • 2 ½ tablespoons olive oil
  • Salt
For serving
  • 3-4 burrito sized tortillas
  • Avocado
  • Shredded cheese
  • Roasted potatoes
  1. Preheat the oven to 400F. Lightly grease a baking sheet with olive oil. Set aside for now.
  2. In a medium sized bowl, add sliced red bell pepper and green bell pepper, sliced onions, chipotle chili pepper powder, paprika, dried oregano, garlic powder, pinch of salt and pepper, and olive oil. Toss until all the ingredients are well combined.
  3. Place the fajita seasoned vegetables in a single layer on the baking sheet. Roast the veggies for about 20 minutes.
  4. While the fajita vegetables are roasting in the oven, make the soft scrambled eggs. Whisk the eggs with heavy cream and a pinch of salt until well incorporated.
  5. Add olive oil to a nonstick skillet over low heat. Slowly pour the egg mixture into the skillet. Use a spatula or a wooden spoon to push the egg around until the eggs are cooked to your liking, about 6 minutes.
  6. Warm up a burrito size flour tortilla.
  7. Place soft scrambled eggs in the tortilla, then the fajita vegetables. Add sliced avocados or shredded cheese if desired. Fold the sides of the tortilla to the center, and then roll the burrito closed.
  8. Serve these soft scrambled egg fajita breakfast burritos warm with potatoes or other sides.
Recipe by Cooking with a Wallflower at