Servings

Prep Time15

Cook Time15

Total Time30

5 from 4 votes

These vegetarian breakfast burritos are easy to make, freezer-friendly, and perfect for meal prep. Filled with scrambled eggs and plenty of vegetables, wrapped in whole-wheat tortillas, they come together in one pan and reheat beautifully. Enjoy them for breakfast, lunch, or dinner — a hearty, make-ahead meal that always delivers.

a vegetarian breakfast burrito stacked up on a white plate with a skillet of eggs and veggies in the background

Breakfast burritos are the best burritos

Vegetarian Breakfast Burritos are one of my favorites to make for meal prep or to take with me on the go. They're the perfect thing to throw into your bag on the way out the door, but they're equally great for streamlining your weekday breakfast game.

These beauties are easy to make, packed with veggies and protein to keep you satisfied until lunch, and are freezer-friendly to boot. This makes my cold, dark, nutritionist heart happy.

A lot of breakfast burrito recipes require dirtying up multiple pans, but this Nutrition Lady does not like washing dishes, so I've worked it into a one-pan recipe. If you prefer to multitask, a tray of our Mediterranean roast vegetables would be delish, orrrr a tray of the roasted veggies from our community fave one-pan vegetarian burrito bowls would work perfectly in this recipe. All you'd need to do is scramble some eggs and get wrapping!

For vegan breakfast burritos, our turmeric tofu scramble is easy and delicious. You can always serve family-style and let everyone build their own burritos with their preferred fillings, or do all the burrito wrapping yourself to keep things neat and tidy.

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

Let's make Vegetarian Breakfast Burritos together!

Ok, you'll find detailed instructions in the recipe card at the end of this post. Feel free to use the "jump" button to skip right down to it. Otherwise, join me for a bit of a scroll and we'll walk through it together.

Step 1: scramble the eggs

If you care about having pretty breakfast burrito fillings, it's essential to cook the eggs first. Some of the spices and whatnot that go into the veggie and bean portion will stick to the pan, and if you cook the eggs second, you will end up with brown eggs.

a cast iron frying pan with vegetables and scrambled eggs, with a stack of whole wheat tortillas in the background

Step 2: cook the veggies

All of the veggies get sautéd in the same pan you use for scrambling the eggs. Then, when the veggies are nice and tender, stir the beans through to warm them up.

overhead photo of scrambled eggs and vegetables in a cast iron skillet with a stack of whole wheat tortillas to the side

Step 3: roll your burritos

Add a scoop of egg, a scoop of veggies and beans, and a bit of cheese to each tortilla, then roll 'em up!

a whole wheat tortilla topped with scrambled eggs, vegetables, and beans

Step 4: serve (or freeze!)

Once you've got your burritos rolled up, you can serve them fresh off the grill, or cool them on a tray, wrap with foil, and pop them into the freezer for a busy day.

Your future self will thank you.

overhead photo of a vegetarian breakfast burrito cut in half on a white plate

a vegetarian breakfast burrito on a white plate with cilantro in the background

Print Pin

5 from 4 votes

Vegetarian Breakfast Burritos with Egg (Yield 6)

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

Diet Vegetarian

Keyword breakfast burritos, Vegetarian Breakfast Burritos

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 483kcal

Author Katie Trant

Ingredients

1 teaspoon 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
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon fine grain sea salt
1 cup shredded cheddar cheese
1 bunch cilantro roughly chopped
6 large whole wheat tortillas

US Customary - Metric

Instructions

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.
1 teaspoon extra virgin olive oil
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.
8 large eggs
Once the eggs are medium-set in a scramble, season them with a bit of salt and pepper, and transfer to a waiting plate.
salt and pepper
Return the same pan to the heat, and add one tablespoon of olive oil. Increase the heat to medium-high.
1 tablespoon extra virgin olive oil
Add the red onion and cook, stirring frequently, for about three minutes, until it starts to become translucent.
1 small red onion
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.
1 medium red pepper, 1 medium zucchini
Add the chili powder, cumin, smoked paprika, and salt, and stir until well combined.
1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon fine grain sea salt
Add the black beans, and stir to combine well.
14 oz can of black beans
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 ⅙th of the egg, ⅙th of the vegetable mixture, a sprinkling of cheese, and a sprinkling of cilantro into the center of a large whole wheat tortilla.
1 cup shredded cheddar cheese, 1 bunch cilantro, 6 large whole wheat tortillas
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.

Notes

Nutrition values are an estimate only.
To make these burritos ahead, you've got a few options:
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.

Nutrition

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Comments

5 from 4 votes (1 rating without comment)

Healthy Vegetarian Breakfast Burritos with Egg