Veggie Breakfast Burritos

Mornings are WAY better with one of these Veggie Breakfast Burritos in your hand!

Vegetarian Breakfast Burritos

These veggie breakfast burritos are one of the tastiest parts of our weekly meal-prep rotation!

They’re basically all I think about when I wake up in the morning.

Well, that… and coffee!

I love mine served piping hot with a spoonful of spicy salsa and a dollop of sour cream.

SO. FLIPPING. GOOD.

My husband and I will often team up over the weekend to make a big batch of breakfast burritos so we have easy breakfasts for busy week ahead.

All we have to do is warm them up and dive in!

I’ll often skip the freezer entirely and just keep them in the fridge. They cook quicker this way. 30-60 seconds int he microwave and then a quick toasting of each side on a hot skillet and I have a restaurant worthy breakfast in just 5 minutes. SCORE!

Veggie Breakfast Burritos

Veggie Breakfast Burritos

This tasty veggie breakfast burrito recipe yields 4 standard-sized breakfast burritos.

Feel free to add your favorite extras like chopped/sliced avocado, guacamole, cilantro, sour cream, and/or salsa. Yum!

Veggie Breakfast Burritos
5 from 2 votes
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Veggie Breakfast Burritos

This tasty veggie breakfast burrito recipe yields 4 standard-sized breakfast burritos. Feel free to add your favorite extras like avocado/guacamole, cilantro, sour cream, and/or salsa. Yum!

Course Breakfast
Cuisine American
Keyword Veggie Breakfast Burritos
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 1/2 cup diced red bell pepper
  • 1/4 cup diced onion (any type)
  • 1 jalapeño pepper
  • 2-3 tsp oil or butter (use as needed)
  • salt and pepper to taste
  • 6 eggs
  • 4 oz grated cheese (cheddar, pepepr jack, or mex blend)
  • 4 large “burrito-sized” flour tortillas

Instructions

  1. First prep all your ingredients for speedier burrtio assembly. Crack eggs into a large bowl and whisk, chop peppers and onion, and grate cheese if not using pre-shredded.

  2. Heat a large skillet to medium-high heat with a drizzle or so of oil or butter. Sauté peppers and onion until tender. Season with a teeny pinch of salt and pepper. Remove from pan and transfer to a large bowl.

  3. Return pan to heat and add a little more oil or butter to coat the pan.
  4. Heat a pan with oil/butter to medium heat, add eggs, and scramble until cooked through. Season with salt and pepper to taste.

  5. Transfer eggs to veggie bowl and gently fold/mix together.

  6. For easy burrito assembly warm each tortilla in the microwave for 20 seconds to steam it before filling/rolling. They're much easier to fold once warmed.

  7. Arrange a scoop of eggs with veggies on warmed tortilla. Sprinkle with cheese and fold/roll until sealed.

  8. Place seam-side down and repeat for remaining tortillas.

  9. Ready to eat? Bring a pan to medium heat with a little oil to prevent sticking. Once the pan is hot, add the burritos, seam side down and cook for about 3 minutes pe. side or until burritos are hot in the center and lightly crisp on the outside. Serve with sour cream and salsa (if desired) and enjoy!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Veggie Breakfast Burritos
Amount Per Serving
Calories 420 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 275mg92%
Sodium 683mg30%
Potassium 265mg8%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 4g4%
Protein 20g40%
Vitamin A 1261IU25%
Vitamin C 29mg35%
Calcium 305mg31%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these tasty veggie breakfast burritos, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

brunch it up!

We’re in love with all things breakfast, brunch, and brinner around here! Here are a few of our favorite brunch-worthy eats:

  1. Healthy Homemade Granola – we can’t get enough of this stuff! It’s great on yogurt and as part of a fruity parfait bowl or smoothie bowl… or even just eaten by the handful as a snack!
  2. Breakfast Tostadas These Huevos Rancheros inspired Breakfast Tostadas feature crispy tortillas, seasoned refried beans, fluffy eggs, and a mountain of tasty toppings. YESSSSS!
  3. Instant Pot French Toast Casserole – This easy peasy Instant Pot French toast casserole can be made with brioche, challah, or French bread and is drizzled in a delicious cinnamon-kissed custard. To makes things even more irresistible, it’s topped with a sweet praline crumble and drizzled with vanilla icing for a cinnamon roll french toast vibe we’re head over heels obsessed with!

Feeling basic? Simply whip up some avocado toast and call it a day! (a really delicious day)

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Comments

  • Cristina Cruz

    i love this recipe very simple to make and yet healthy..

  • Kelly Anthony

    5 stars
    Breakfast burritos are HEAVENLY! They are going on our list of must-make again and again and again! YUM!

  • Claudia Lamascolo

    5 stars
    This was so yummy and I cant wait to make it again!

    • So glad you’re loving the recipe Claudia – thank you!

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