Vegetarian Breakfast Burritos are a hearty, flavorful, and satisfying way to start the day. Packed with crispy potatoes, sautéed bell peppers, fluffy scrambled eggs, melted cheese, and creamy avocado, they check all the boxes for a balanced breakfast that actually keeps you full. Wrapped up in a warm flour tortilla, they’re great fresh off the pan or made ahead and frozen for busy mornings.
Breakfast burritos also happen to be a total meal prep win. Each wrap packs a little bit of everything: protein, carbs, healthy fats, and plenty of flavor. You can customize the fillings to suit your preferences. The best part? They freeze beautifully, so you can have a hot, filling breakfast ready in minutes. Make a batch on the weekend and thank yourself all week long.
Why You'll Love these Vegetarian Breakfast Burritos
- Perfect for meal prep. These veggie burritos hold up beautifully in the fridge or freezer, making them ideal for grab-and-go breakfasts throughout the week. Simply reheat and enjoy! They’re also individually portioned, making it easy to plan ahead and control servings without hassle.
- Hearty and filling. With potatoes, eggs, cheese, and veggies, each burrito is a complete and balanced breakfast that will keep you energized and full for hours. The combination of carbs, protein, and healthy fats ensures lasting energy and minimal cravings between meals.
- Totally customizable. Whether you prefer cheddar or feta, red potatoes or russet, or want to add extra veggies or spice, this recipe is easy to adapt to your taste. You can even add meat if you are not on a plant-based diet. You can mix and match ingredients based on your dietary needs and what you have on hand.
- Family-friendly. These burritos are a hit with kids and adults alike. Serve with your favorite dips or toppings to make breakfast fun and satisfying for everyone. They’re also great for picky eaters since you can tailor the fillings to suit individual preferences.
Ingredient Notes
To make these delicious Vegetarian Breakfast Burritos, you will need the following ingredients (full measurements in recipe card below):
- potatoes – red or russet potatoes work well. Dice them small so they cook quickly and crisp nicely. You can substitute with sweet potatoes for added fiber and natural sweetness.
- oil – olive oil is used to cook the potatoes, and avocado oil is used for sautéing the veggies. One or the other can also be used, if preferred.
- seasoning - we use paprika, garlic powder, salt and pepper to give the potatoes a smoky, savory flavor. You can use smoked paprika for a deeper flavor.
- eggs – scrambled until soft and fluffy. For a vegan version, substitute with tofu scramble.
- red bell pepper – adds color, sweetness, and crunch. Yellow or orange bell peppers can also be used.
- cheese - feel free to use cheddar cheese or feta cheese. Cheddar melts beautifully, while feta adds a tangy twist. Mozzarella or dairy-free cheese are also great alternatives.
- green onion – adds a fresh, slightly sharp flavor. Substitute with red or yellow onion for a stronger taste.
- avocado – sliced for a creamy, nutrient-rich finish. It can also be mashed, swapped with guacamole, or omitted if unavailable.
- flour tortillas – use large, soft tortillas that are easy to fold.
You will also need measuring cups and spoons, a large skillet or frying pan, and a mixing bowl.
How to Make the Best Vegetarian Breakfast Burritos
First, prepare the potatoes.
- Cook potatoes. Heat oil in a large non-stick skillet or stainless steel pan over medium heat until hot, about 1-2 minutes. Add cubed potatoes and toss well to coat. Cook without stirring for 5 minutes.
- Season. Add paprika, garlic powder, salt and pepper. Stir well to coat and continue cooking for another 8-10 minutes until tender, stirring occasionally.
Set aside on a plate.
Next, prepare the eggs.
- Combine ingredients. In a medium mixing bowl, whisk together eggs, bell pepper, cheese and green onion until smooth.
- Scramble eggs. Heat oil in the same skillet over medium-high heat until hot , about 1-2 minutes. Add egg mixture and use a spatula to mix together and scramble until set, about 3-4 minutes.
- Season. Season with salt and pepper. Set aside.
Now, let's assemble the burritos.
- Assemble. On each tortilla wrap, add an equal amount of egg mixture, cooked potato cubes and avocado slices.
- Fold. Fold up the bottom and top, then fold one edge in, and roll up tightly to seal. Make sure all the corners are tightly sealed.
- Heat. Optionally, heat the burritos in a skillet over the stove over medium-high heat until crispy, about 3-4 minutes on each side.
- Serve. Slice in half and serve, or wrap each burrito tightly in aluminum foil and serve later.
Recipe Variations
- Add beans. Black beans or refried beans make the burritos even heartier and add plant-based protein.
- Swap the veggies. Try mushrooms or zucchini for a different flavor profile. You can also mix in a handful of fresh spinach or kale while the eggs are cooking for added nutrients and color.
- Add meat. While this recipe is vegetarian, you can include cooked bacon, sausage, or even plant-based meat alternatives for extra protein and heartiness.
- Make it spicy. Add diced jalapeños, hot sauce, or spicy mayo to the scrambled eggs for a bit of heat and extra boldness.
- Try a different cheese. Swap cheddar for feta for a tangy twist or use pepper jack for a spicy variation.
- Go vegan. Use plant-based eggs, vegan cheese, and skip the sour cream for a fully vegan version.
How to Serve
These Vegetarian Breakfast Burritos are delicious served on their own or with some dippings on the side such as Guacamole, Pico de Gallo, or Mango Salsa. You can also serve it as part of a Mexican-inspired breakfast along with some other favorites such as:
- Huevos Rancheros
- Chilaquiles Verdes
- Mexican Street Corn Salad
- Herb Roasted Sweet Potatoes
- Mango Yogurt Smoothie
For more breakfast recipes, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Cook the potatoes properly. Make sure to pan-fry the potatoes in a single layer over medium heat with enough oil to get them crispy and golden brown. Don’t overcrowd the pan, and stir occasionally for even browning and a tender center.
- Scramble the eggs gently. Whisk the eggs to incorporates air into them, resulting in a fluffier scramble. Then, cook them low and slow for a soft, creamy texture. Stir constantly with a spatula to avoid overcooking or browning, and remove from heat just before they’re fully set.
- Use freshly grated cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly grated cheese melts more smoothly and adds better flavor.
- Warm the tortillas. Briefly warming tortillas on a skillet or in the microwave makes them more pliable and easier to roll without tearing. A quick 20-second microwave or warm pan does the trick.
- Don’t overfill the burritos. Adding too much filling can make them hard to roll and more likely to fall apart. Use a modest amount and wrap tightly.
Storing and Freezing Instructions
How to Store
Wrap each burrito tightly in foil or parchment paper and store in an airtight container in the refrigerator for up to 4 days.
How to Reheat
To reheat from the fridge, unwrap the burrito and microwave for about 1–2 minutes, flipping halfway. For a crisper texture, heat in a skillet over medium heat until warmed through and golden on the outside, about 5-6 minutes. If reheating from frozen, microwave for 3–4 minutes or bake at 375°F (190°C) for about 25 minutes.
How to Freeze
To freeze, wrap each burrito in foil and place in a freezer-safe bag. Freeze for up to 2 months. Reheat from frozen in the microwave or oven. For best results, thaw overnight in the fridge before reheating.
FAQ
Yes! These burritos are perfect for meal prep and can be made several days in advance. Store them wrapped in the fridge or freezer and reheat as needed. If freezing, consider wrapping each one in parchment followed by foil to reduce freezer burn and preserve freshness. Thaw overnight in the fridge before reheating for best texture.
Large, soft flour tortillas are the top choice because they’re easy to fold and hold all the delicious fillings without breaking. Whole wheat tortillas are a great healthier option, and gluten-free varieties are available for those with dietary needs. Be sure to warm your tortillas slightly before assembling to avoid tearing and make them more pliable.
To make them more filling, add hearty ingredients like black beans, extra scrambled eggs, or more cheese. You can also include cooked grains like quinoa or brown rice. Pairing the burrito with a smoothie, yogurt, or fresh fruit on the side makes for a more complete and satisfying breakfast meal.
To prevent soggy burritos, let all the cooked ingredients cool before assembling. Avoid overloading with wet ingredients like salsa. Wrapping the burritos tightly in foil or parchment also helps retain their structure. For reheating, use a toaster oven or skillet to crisp them up instead of microwaving if you prefer a less soft texture.
More Egg Recipes
- 20 Best Egg Recipes
- Tex Mex Egg Muffins
- Avocado Toast with Poached Egg
- Spring Vegetable Frittata
- Egg and Potato Breakfast Casserole
- Avocado Egg Salad
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Recipe
Vegetarian Breakfast Burritos
- Total Time: 35 minutes
- Yield: 4 burritos
- Diet: Vegetarian
Description
Vegetarian Breakfast Burritos are a hearty, flavorful, and satisfying way to start the day. Packed with crispy potatoes, sautéed bell peppers, fluffy scrambled eggs, melted cheese, and creamy avocado, they check all the boxes for a balanced breakfast that actually keeps you full. Wrapped up in a warm flour tortilla, they’re great fresh off the pan or made ahead and frozen for busy mornings.
Ingredients
For the potatoes:
- 1 medium red potato or Russet potato, cut into ½ inch cubes
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the eggs:
- 6 large eggs, beaten
- 1 medium red bell pepper, diced
- 1 + ½ cups cheddar cheese or feta cheese, shredded
- 2 tablespoons green onion, finely chopped
- 2 tablespoons avocado oil
- salt and pepper (to taste)
Other ingredients:
- 1 large avocado, sliced
- 4 large flour tortillas
Instructions
Prepare the potatoes:
- Heat oil in a large non-stick skillet or stainless steel pan over medium heat until hot, about 1-2 minutes. Add cubed potatoes and toss well to coat. Cook without stirring for 5 minutes.
- Add paprika, garlic powder, salt and pepper. Stir well to coat and continue cooking for another 8-10 minutes until tender, stirring occasionally. Set aside on a plate.
Prepare the eggs:
- In a medium mixing bowl, whisk together eggs, bell pepper, cheese and green onion until smooth.
- Heat oil in the same skillet over medium-high heat until hot , about 1-2 minutes. Add egg mixture and use a spatula to mix together and scramble until set, about 3-4 minutes.
- Season with salt and pepper. Set aside.
Assemble the burritos:
- On each tortilla wrap, add an equal amount of egg mixture, cooked potato cubes and avocado slices.
- Fold up the bottom and top, then fold one edge in, and roll up tightly to seal. Make sure all the corners are tightly sealed.
- Optionally, heat the burritos in a skillet over the stove over medium-high heat until crispy, about 3-4 minutes on each side.
- Slice in half and serve, or wrap each burrito tightly in aluminum foil and serve later.
Notes
How to store: Wrap each burrito tightly in foil or parchment paper and store in an airtight container in the refrigerator for up to 4 days.
How to reheat: To reheat from the fridge, unwrap the burrito and microwave for about 1–2 minutes, flipping halfway. For a crisper texture, heat in a skillet over medium heat until warmed through and golden on the outside, about 5-6 minutes. If reheating from frozen, microwave for 3–4 minutes or bake at 375°F (190°C) for about 25 minutes.
How to freeze: To freeze, wrap each burrito in foil and place in a freezer-safe bag. Freeze for up to 2 months. Reheat from frozen in the microwave or oven. For best results, thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
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