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Vegetarian Breakfast Burritos

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!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Keyword: meal prep, scrambled eggs, vegetarian
Servings: 16 burritos
Calories: 370kcal
Author: Jennifer Debth
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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

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.
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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.
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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.
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Nutrition

Serving: 1burrito | Calories: 370kcal | Carbohydrates: 23g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 247mg | Sodium: 504mg | Potassium: 476mg | Fiber: 6g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 35mg | Calcium: 253mg | Iron: 5mg