These Vegetarian Breakfast Burritos are stuffed with potatoes, veggies, black beans, meatless crumbles, cheddar cheese, and more. Enjoy immediately or make ahead and store in the freezer!
Breakfast burritos are my favorite breakfasts for busy mornings. Make them on Sunday, store in the freezer, then pop them in the oven for an easy breakfast any day of the week.
They’re easy, hearty, delicious, and healthy! What else do you need in a breakfast food?!
What is a breakfast burrito?
A breakfast burrito is a tortilla stuffed with scrambled eggs and various other ingredients like meat, potatoes, vegetables, cheese, etc and rolled into a burrito.
The ingredients that make up a breakfast burrito filling can vary greatly, but today we’re using potatoes o’ brien, peppers and onion, black beans, veggie crumbles, scrambled egg, cheese, and spices.
Ingredients
- Potatoes o’ Brien – a mix of potatoes, onions, and peppers. I use a store-bought, frozen mix, cooked according to package directions, but feel free to make my roasted breakfast potatoes instead.
- Unsalted Butter – used to cook the veggies and scramble the eggs. Adds a rich buttery flavor and texture.
- Yellow Onion and Multi-Colored Bell Pepper – the classic breakfast veggie blend to add color, flavor, texture, and extra nutrition.
- Salt, Pepper, and Cayenne Pepper – enhances other flavors and adds a bit of heat. Omit the cayenne pepper if you don’t like spice.
- Eggs – scrambled until light and fluffy. This is the bulk of our breakfast burrito, so make sure you taste and season them to your liking.
- Veggie Crumbles – cooked according to package directions. I use Morningstar Farms Grillers Crumbles, but use your favorite kind.
- Black Beans – bulks up the burrito, and adds texture and extra vegetarian protein and fiber!
- Green Chiles – use canned green chiles for a mild flavor, but feel free to replace with canned jalapenos for an even spicier kick!
- Cheddar Cheese – freshly shredded, if possible! Pre-shredded cheese doesn’t melt as well due to the anti-caking agents. If cheddar isn’t your favorite, use whatever type of cheese you prefer.
- Tortillas – you can use whatever brand you like, as long as they’re burrito-sized!
How to make
These breakfast burritos are so easy to make! Serve them right away or meal prep them to enjoy later on!
- Cook your potatoes according to package directions then place into a large bowl and set aside.
- Melt butter in a large skillet then add in onion and peppers and cook until the veggies are tender. Season with salt and pepper then transfer to the bowl containing the potatoes.
- In the same pan, melt more butter and add in and scramble your eggs, seasoning with salt and pepper.
- Transfer the egg to the bowl containing your potatoes and veggies then add in frozen veggie crumbles, black beans, green chiles, cheese, and spices.
- Fill each tortilla with 3/4 cups of the filling then roll.
- Wrap each burrito in foil then bake at 425ºF for 30 minutes.
- Once cooked, remove the foil and serve with toppings, if desired!
What tortillas to use
Use your favorite brand of flour tortilla! Whatever brand you get, make sure you get burrito-sized so you can fit a full 3/4 cup of the filling inside and still wrap it tightly! If you get a smaller size of tortilla, you’ll have to use less filling.
Do you need to cook the veggie crumbles?
No need to cook the frozen veggie crumbles before incorporating them into the filling. They will cook when you bake the assembled burritos in the oven!
Variations
I love these vegetarian breakfast burritos as-is but if you want to mix the recipe up a bit, here are some ideas!
- Use meat. Try my easy make-ahead breakfast burrito recipe!
- Add more veggies. Mix in sautéed zucchini, broccoli, mushrooms, you name it.
- Make it a bowl. Heat the filling without a tortilla and enjoy it that way OR check out my breakfast burrito bowl recipe instead!
- Use a different cheese. If cheddar isn’t your thing, use another kind like pepperjack. All cheese is good, let’s be honest. 😉
What to serve with vegetarian breakfast burritos
I love to serve these breakfast burritos with a side of hot sauce, pico de gallo, guacamole, and greek yogurt/sour cream!
If you’re looking for more easy vegetarian breakfast recipes to serve alongside your burritos, here are some ideas!
Can vegetarian breakfast burritos be made ahead of time?
Vegetarian breakfast burritos are great made ahead of time. Since the full recipe makes 16 burritos, it’s designed for meal prepping!
To make ahead of time, follow the recipe as directed but, before assembling, cool the filling completely. Then assemble, wrap them in foil, and store them in ziplock baggies in the freezer for up to 3 months.
To heat from frozen, place the foil-wrapped frozen burritos straight into the oven, set it to 425ºF (no need to preheat) and cook for an hour or until the filling is hot.
How to store
Store leftover already-baked burritos in an airtight container in the fridge for 3-4 days then bake or microwave to re-warm!
– Jennifer
Vegetarian Breakfast Burritos
Equipment for this recipe
Ingredients
- 1 (28 oz) bag frozen potatoes o’brien
- 4 tablespoons unsalted butter divided
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- Salt and pepper to taste
- 18 large eggs whisked
- 2 (12 oz) bags frozen veggie crumbles We used Morning Star Farms Grillers Crumbles - no need to thaw, they cook when baked in the burrito
- 1 (15 oz) can black beans drained
- 2 (4 oz) cans green chiles
- 2 (8 oz) packages cheddar cheese shredded
- Cayenne pepper to taste
- 16 burrito sized tortillas
Recipe Video
Instructions
- Cook potatoes according to package directions, then place into a LARGE bowl and set aside.
- Melt 2 tablespoons butter in a large non stick pan over medium heat.
- Add in onion and peppers and cook until the veggies are tender, about 10 minutes.
- Taste and season with salt and pepper.
- Remove from pan and place into the bowl with the potatoes. Set aside.
- In the same pan, melt the remaining 2 tablespoons butter.
- Cook and scramble the eggs until they’re cooked to your liking.
- Season with salt and pepper to taste, then place into the bowl with the potatoes and veggies.
- Stir in the veggie crumbles, black beans, green chiles, and cheese.
- Taste and season with more salt, pepper, and cayenne pepper, if desired.
If Baking Immediately
- Fill each tortilla with 3/4 cups of the filling, then roll.
- Wrap each burrito in foil, then bake at 425 degrees F for 30 minutes or until the filling is hot.
- Serve immediately with your choice of toppings.
If Making and Freezing for Later
- Cool filling completely.
- Fill each tortilla with 3/4 cups of the filling, then roll.
- Wrap each burrito in foil, then place into gallon sized ziplock baggies. Freeze for up to 3 months.
- To reheat from frozen: throw foil wrapped frozen burritos into oven. Set oven to 425 degrees F (no need to preheat) and set the timer for 1 hour.
- Unwrap, then enjoy with salsa, hot sauce, and greek yogurt/sour cream, etc.
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
C