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. 

This post contains affiliate links. As an Amazon affiliate I earn from qualifying purchases. 

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.

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 school or work breakfasts on the go.

These beauties are easy to make, packed with veggies and protein to keep you satisfied until lunch, and are freezer friendly to boot. They’re perfect for your weekly meal prep or batch cooking program, too!

If you’re looking for more inspiration, be sure to check out our archive of Breakfast Recipes, or this delicious list of Vegetarian Breakfast Recipes You Can Make Ahead. 

What’s in Vegetarian Breakfast Burritos?

These here breakfast burritos are super easy to make, and are 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 –> Bringing the protein.
• Zucchini –> Mmm, veggies.
• Red pepper –> More veggies.
• Red onion –> Flavour town!
• Black Beans –> Protein and dietary fiber.
• Cheese –> Yummmm.
• Cilantro –> Skippable if you’re not into cilantro, but highly recommended. 

Equipment:

You don’t really need any special equipment for this recipe, other than a nice big heavy-bottomed skillet to cook the veggies and eggs in. I’ve used my favourite cast iron skillet here, but also use a large non-stick frying pan all the time. 

How to make Vegetarian Breakfast Burritos

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.

Pro tip: 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 vegetarian breakfast burrito fillings for photos) you’re gonna want  to start with the eggs.

Tips for making the best 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.

You can always serve family style and let everyone build their own burritos with their preferred filling, or do all of the burrito wrapping yourself to keep things neat and tidy.

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 make these in advance? 

You sure can! You’ve got a few options here:

1) Make the bean and veggie filling in advance, scramble the eggs, grate the cheese, and then simply re-heat the fillings when you’re ready to serve. 

2) Make your breakfast burritos, wrap ’em up in foil or parchment, and keep them in the fridge for up to three days. 

3) Make your breakfast burritos, wrap ’em up in foil, and toss ’em in the freezer. You can keep them frozen for up to three months.

To re-heat, I usually let them thaw most of the way, and then simply pop them into the microwave for a minute or two. 

Sustainability note:

I have yet to find a solution that works as well for freezing burritos as wrapping them in foil does. In order to be more sustainable, I buy a sturdier, heavy-duty foil, and re-use it for a few batches.

When I unwrap the burrito I give the foil a quick rinse in soapy water, then let it dry. I have a little stack of foil squares in my cupboard that I grab whenever I’m making Freezer Burritos. 

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.

More tasty recipes you might enjoy:

Roasted Vegetable Frittata
Vegetarian Frittata with Corn and Tomatoes
Ricotta and Spinach Egg Bake
Smoky Asparagus Quiche 
Vegetarian Breakfast Casserole with Swiss Chard and Gruyere

This post was first published July 17, 2018. It was re-tested, updated, edited, and republished on July 14, 2020.