Corn & Pepper Breakfast Burritos with Smoked Gouda & Guacamole
Breakfast

Corn & Pepper Breakfast Burritos

with Smoked Gouda & Guacamole

35 MIN
$12.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

If it were up to us, we'd start just about every day with a breakfast burrito! These feature eggs scrambled with corn, poblano pepper, onion, and smoked gouda—tucked into flour tortillas alongside jalapeño guacamole and cooked briefly in the pan until golden brown and crispy.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Corn & Pepper Breakfast Burritos with Smoked Gouda & Guacamole
Title
  • 2 Flour Tortillas
  • 2 Pasture-Raised Eggs
  • 1 Poblano Pepper
  • 2 ears Of Corn
  • ¼ cup Guacamole
  • 1 Red Onion
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 oz Smoked Gouda Cheese
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the guacamole and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.

Cook the vegetables & eggs
2 Cook the vegetables & eggs

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced onion, and diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked through. Turn off the heat; stir in the grated cheese until melted.

Assemble the burritos
3 Assemble the burritos

Place the tortillas on a work surface. Evenly divide the jalapeño guacamole between the tortillas; spread into an even layer. Evenly divide the cooked vegetables and eggs among one side of each tortilla. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito.

Brown the burritos & serve your dish
4 Brown the burritos & serve your dish

Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Transfer to a plate. Enjoy!

Tips from Home Chefs

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Corn & Pepper Breakfast Burritos

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve, peel, and medium dice the onion. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. In a bowl, combine the guacamole and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Grate the cheese on the large side of a box grater. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth.

2 Cook the vegetables & eggs

In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced onion, and diced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the beaten eggs. Cook, stirring frequently, 30 seconds to 1 minute, or until cooked through. Turn off the heat; stir in the grated cheese until melted.

Cook the vegetables & eggs
Assemble the burritos
3 Assemble the burritos

Place the tortillas on a work surface. Evenly divide the jalapeño guacamole between the tortillas; spread into an even layer. Evenly divide the cooked vegetables and eggs among one side of each tortilla. Tuck in the tortilla sides over the filling, then holding the sides tight, roll up into a burrito.

4 Brown the burritos & serve your dish

Rinse and wipe out the pan used to cook the eggs. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the burritos, seam side down. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes, or until browned and slightly crispy. Transfer to a plate. Enjoy!

Brown the burritos & serve your dish
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