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
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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

Tips from Home Chefs

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
Browse Steps
1 of 4