Vegetarian Breakfast Burritos

These easy Vegetarian Breakfast Burritos are a healthy, freezer-friendly option for breakfast, lunch, or dinner. Made in one pan, loaded with veggies, scrambled eggs, and whole wheat tortillas, these are great for meal prep and make-ahead meals. 

A cut open vegetarian breakfast burrito on a white plate with another burrito and a pan of burrito filling in the background

Anyone else an on-the-road meal panicker? Just me?

I stress-pack a bonkers amount of food whenever I’m going on a trip, whether by air, car, or train. It’s probably from a combination of being burned one too many times when I *know* I’ve booked a vegetarian meal, but it’s mysteriously not on board, and never really liking the food that’s available on the road.

Also, I learned that you’re unlikely to ever get upgraded on a flight if you’ve ordered a special meal, so my new strategy is to *not* order a vegetarian meal and just pack something to eat so that in the even there isn’t anything vegetarian on offer I won’t starve. So far this strategy has had a zero percent success rate, but a girl can dream, right?

tortillas, red pepper, zucchini, black beans, red onion, cheese, cilantro, and eggs on a grey background

Vegetarian Breakfast Burritos are one of my favourite meals to take with me on the go. They’re the perfect thing to throw into your carry-on bag for an early flight, but they’re equally great for back-to-school breakfasts on the go. (Too soon? I’m sorry.)

What’s in Vegetarian Breakfast Burritos?

These here breakfast burritos are super easy to make, and endlessly adaptable depending on what’s in season or what your preferences are. Today we’re using:

  • Whole wheat tortillas (regular is totes fine too)
  • Eggs
  • Zucchini
  • Red pepper
  • Red onion
  • Black Beans
  • Cheese
  • Cilantro

A cast iron skillet with mixed vegetables and black beans and scrambled eggs, a bowl of shredded cheese, cilantro, and a stack of whole wheat tortillas

A lot of breakfast burrito recipes require that you dirty up multiple pans in the process, but this Nutrition Lady does not like washing dishes so I’ve worked it into a one-pan recipe. If you care about having pretty breakfast burrito fillings, it’s important to cook the eggs first.

Some of the spices and whatnot that go into the veggie and bean portion will end up sticking to the pan, and if you cook the eggs second you will end up with brown eggs. They’re still perfectly delicious, but if you’re feeding visual eaters (or, you know, staging breakfast burrito fillings for photos) you’re gonna want  to start with the eggs.

Tips for making Vegetarian Breakfast Burritos

  • Get all of your ingredients chopped before you start cooking, and this recipe will come together super quickly.
  • I like to scramble the eggs first, then cook the vegetables and beans, and then add everything back into the same plan to warm a bit and serve from.
  • Want to make Vegan Breakfast Burritos? No problemo. I recommend replacing the scrambled eggs with scrambled tofu. This Turmeric Tofu Scramble is a great recipe.
  • Need to make these gluten-free? You totally can. Just replace the whole wheat tortillas with gluten-free tortillas, and you’re good to go.
  • You could also make these into breakfast burrito bowls instead of wraps, and replace the tortilla with brown rice or quinoa.
  • Can I freeze my Vegetarian Breakfast Burritos? You may. Personally I’m not into the texture of previously frozen egg, so I prefer to keep my breakfast burritos in the fridge for a few days. But you *can* freeze them, and lots of people don’t even notice the egg texture thing. The only way to find out whether it works for you is to try it out!

a stack of tortillas topped with breakfast burrito filling, scrambled eggs, and cheese about to be rolled up

Hey Nutrition Lady, what’s good about these breakfast burritos?

Good question, folks. First and foremost, eggs, which are totally a superfood. They’re packed with high-quality protein, choline, and omega-3 fatty acids. Most of the protein is in the white, and all of the choline and omega-3’s are in the yolk, so it’s important to use whole eggs here. Read more about why eggs are so amazing.

Then we’ve got a boat load of vegetables, including zucchini, red peppers, and red onion, which offer up a variety of nutrients, dietary fiber, and antioxidants. Cilantro also brings a good dose of antioxidants to the party, is unless you’re one of those people who is genetically predisposed to hating cilantro, don’t skip it.

We’ve used whole wheat tortillas, which does bump up our fiber content a little bit. Don’t let tortillas fool you though – they may be thin but they’re very energy dense, and I prefer to consume them in moderation. One per serving is great for me.

a vegetarian breakfast burrito cut in half on a white plate, with a skillet of breakfast burrito filling to the side

Other make-ahead breakfast recipes you might enjoy:

Roasted Vegetable Frittata
Vegetarian Frittata with Corn and Tomatoes
Banana Overnight Oats
Ricotta and Spinach Egg Bake
Smoky Asparagus Quiche 
Swiss Chard and Gruyere Strata
Healthy Pumpkin Granola 

a vegetarian breakfast burrito cut in half on a white plate, with a skillet of breakfast burrito filling to the side
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5 from 3 votes

Vegetarian Breakfast Burritos

These easy Vegetarian Breakfast Burritos are a healthy, freezer-friendly option for breakfast, lunch, or dinner. Made in one pan, loaded with veggies, scrambled eggs, and whole wheat tortillas, these are great for meal prep and make-ahead meals.
Course Breakfast
Cuisine American
Keyword breakfast burrito, Burrito, eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 483kcal
Author Katie Trant


  • 1 tsp extra virgin olive oil
  • 8 large eggs well whisked
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 small red onion diced
  • 1 medium red pepper diced
  • 1 medium zucchini diced
  • 14 oz can of black beans drained and rinsed well
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine grain sea salt
  • 1 cup shredded cheddar cheese
  • 1 bunch cilantro roughly chopped
  • 6 large whole wheat tortillas


  • Heat a large heavy-bottomed frying pan over medium heat.
  • Add one teaspoon of extra virgin olive oil, and swirl to coat the bottom of the pan. 
  • Add the whisked eggs, and after you let the bottom start to set for a moment, use a silicon spatula to scrape along the bottom, pushing the egg from the edges towards the center of the pan. 
  • Once the eggs are medium-set in a scramble, season them with a bit of salt and pepper, and transfer to a waiting plate. 
  • Return the same pan to the heat, and add one tablespoon of olive oil. Increase the heat to medium-high.
  • Add the red onion and cook, stirring frequently, for about three minutes, until it starts to become translucent. 
  • Add the zucchini and red pepper, and cook, stirring frequently, until the vegetables are bright in colour and heated through, but still have a bit of crunch. This should take about 5 minutes. 
  • Add the chili pepper, cumin, smoked paprika, and salt, and stir to combine well. 
  • Add the black beans, and stir to combine well. 
  • Push the vegetable and bean mixture to one side of the pan and return the scrambled eggs to the other side of the pan to rewarm slightly. 
  • Remove the pan from the heat.
  • To assemble the burritos, place 1/6th of the egg, 1/6th of the vegetable mixture, a sprinkling of cheese, and a sprinkling of cilantro into the center of a large whole wheat tortilla. 
  • Fold the tortilla over the filling and tuck the ends in. Roll the rest of the way to finish the burrito. 
  • Repeat with remaining burritos.
  • Either serve immediately, or cool and then place in the fridge or freezer. 


Nutrition values are an estimate only. 


Calories: 483kcal | Carbohydrates: 58g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 267mg | Sodium: 422mg | Potassium: 485mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1505IU | Vitamin C: 31.5mg | Calcium: 198mg | Iron: 3.1mg


  1. Alice Mynett says

    My palate just loves egg and veggie combinations. So, having just enjoyed your corn and tomato frittata (leftovers were delicious too, even straight out of the fridge!), here you’re giving me tortillas! Can’t wait to make them, then I can also have lunch for the next couple of days! You really are keeping me current in my kitchen endeavours – thank you, Katie!

  2. Maclean Nash says

    I LOVE breakfast burritos – especially for camping! They are so easy to make then freeze and all you have to do is chuck them on the fire (I leave them in aluminium foil). It’s a great hearty breakfast before a day of activities and a nice change to the standard bagles and cream cheese which never does it for me.
    Also! So great that youre back on the West Coast for a bit! I’s so glad you got to see the good weather!

  3. Sarah Schnare says

    We made these for lunch today thinking they would meet everyone’s needs at our house… quick to prepare, full of flavour, and loaded with nutrition. They definitely check all of the boxes plus it’s great to be able to use our own eggs! Your one pan method was flawless and the zucchini skeptic in the house knew that it was an ingredient and proclaimed that they were phenomenal. Thank you for your continued inspiration Katie… see you on the beach soon!

  4. Leesa Pellettier says

    Another fabulous recipe; healthy, quick, easy, and visually appealing! I loved The Muffin Myth and I love HNL. Please keep sharing your knowledge, experiences, and sense of humour. Not so much now though, enjoy every minute of your time on our beautiful Canadian west coast. Although I’m in Ontario now, I used to live in Haida Gwaii and I miss the ocean and the natural beauty every day. Thank you Katie! You are an inspiring woman.

    • Katie Trant says

      Thanks Leesa! I’m enjoying life on the west coast while I can, and soaking up the glorious weather. Thanks so much for the kind words, it really means a lot 🙂

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