Can I make these breakfast burritos ahead of time?

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.

What are the best tortillas for breakfast burritos?

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.

How can I make these burritos more filling?

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.

What’s the best way to keep them from getting soggy?

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.

Vegetarian Breakfast Burritos

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

Scale

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

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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