Veggie Packed Freezer-Friendly Breakfast Burritos

If there’s one breakfast item I go out of my way to order, it’s breakfast burritos. There used to be a cafe inside my hometown gym that sold amazing breakfast burritos with eggs, roasted red peppers, salsa, and cheddar cheese. It was by far my favorite part of my morning after a feel-good endorphin session. (I mean, duh, of course a food blogger most looks forward to eating.)

I ate those breakfast burritos for 3 months straight aka the breakfast burrito binge of summer 2013. And I loved every freaking minute of it.

What I didn’t love was the price tag that came along with the made-to-order burritos. That’s why I decided to perfect my own recipe for vegetarian breakfast burritos that you can freeze for later for the perfect meal prep breakfast. They’re SO easy, inexpensive, and absolutely delicious.

BURRITO PARTY.

Ingredients in these vegetarian breakfast burritos

The best part about these easy breakfast burritos? They’re made with super simple ingredients and are so easy to customize with whatever you have on hand. Here’s how I like to do ’em up:

• Eggs: gotta have some protein-packed eggs to keep these burritos filling and nutritious! I like to scramble mine so that they’re easy to roll up into the burritos.
• Tortillas: I use whole wheat burrito sized tortillas (10 inch) because they actually help to keep me full. You can choose any tortillas you’d like.
• Veggies: I like to cook up sweet potatoes, onion, and bell peppers with garlic, cumin, chili powder, salt & pepper for a lovely flavors.
• Cheese: I’m a HUGE believer in cheese in burritos, so sprinkle on a little shredded cheddar.
• Avocado: healthy fats are essential to brain health and fuel your body. And yes, I freeze the burritos with avocado in them because I don’t mind it warmed up with everything. However, you can omit the avocado and have it on the side if you prefer.
• Hot sauce: this is totally optional, but I love a kick of heat from my fav hot sauce in these burritos!

Customize your breakfast burritos

As I mentioned, these vegetarian breakfast burritos are perfect for customizing with anything lurking in your fridge! Here are some recommendations:

• Pick your potatoes: if you’re not a fan of sweet potatoes, feel free to cook up regular potatoes in the seasonings with the veggies! You could also add in my Perfectly Crispy Roasted Breakfast Potatoes or even cook up your favorite hash browns.
• Add extra protein: keep these breakfast burritos vegetarian but add an extra boost of protein with a can of black beans. If you’re not vegetarian, feel free to add breakfast sausage or crispy bacon.
• Mix up your veggies: have fun with any veggies you’d like! I think broccoli, spinach, zucchini, brussels sprouts, and mushrooms would all be delicious.
• Get spicy: feel free to add spicy hot sauce to your burritos, or even mix in pepper jack cheese and sliced jalapeño for extra heat.

Can I make them gluten free?

Unfortunately, I haven’t found any great gluten free tortilla brands that fold well, but hey, you can always use them and make quesadillas instead.

Looking for a vegan option?

Feel free to swap the eggs for a tofu scramble instead! Head to this post to see how I like to cook tofu for breakfast.

Don’t forget these burrito-making tips

1. Use slightly warm tortillas. This makes them much easier to roll so that they don’t split or break. You can warm them up for 10-20 seconds in the microwave before assembling.
2. Don’t overfill. Be sure to evenly distribute the eggs, veggies, and cheese into each tortilla.
3. Do the “tuck & roll.” The ultimate trick for rolling up burritos! Just remember to tuck the ends in, then roll up your burrito.

How to freeze breakfast burritos

• To freeze: simply wrap your burritos in plastic wrap, then in foil, and place them in the freezer for up to 3 months.
• To reheat: remove the foil and plastic wrap and microwave until warmed, about 2-3 minutes.

More healthy breakfast recipes to try

• Chaffles (Cheese & Egg Waffles)
• Spinach & Goat Cheese Quiche with Sweet Potato Crust
• Chunky Monkey Banana Baked Oatmeal
• Savory Chicken Sausage, Egg and Cheese Muffins
• Cottage Cheese Banana Oatmeal Protein Pancakes

Get all of my breakfast recipes here!

If you make these vegetarian breakfast burritos, be sure to upload a photo and tag #ambitiouskitchen on Instagram. You can also leave a comment below and rate the recipe so others can see how you liked them!

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Veggie Packed Freezer-Friendly Breakfast Burritos

4.95 from 17 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

ServesServes 4 burritos

Freezer-friendly vegetarian breakfast burritos that are packed with tender, nutritious veggies, healthy fats, and plenty of protein for the ultimate on-the-go breakfast! Customize these easy breakfast burritos with your fav veggies and make them ahead of time for a delicious breakfast any day of the week.

Ingredients

• For the veggies:
• 1 tablespoon olive oil or avocado oil
• 3 cloves garlic, minced
• 1 medium red or yellow onion, diced
• 1 medium sweet potato, diced into ½ inch cubes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt & pepper to taste
• For the eggs:
• 8 eggs
• 2 tablespoons water
• Freshly ground salt and pepper
• For the burritos:
• 4 burrito-sized whole wheat tortillas
• ½ cup shredded cheddar cheese
• Optional: 1 avocado, sliced
• Hot sauce, if desired

Instructions

• Add oil to a large skillet over medium heat and add in garlic, onion, sweet potato, red bell pepper, green bell pepper, cumin, chili powder and salt and pepper; stir together to coat the veggies with the spices, then cover and cook for about 10 minutes, stirring occasionally, until sweet potatoes are fork tender. Remove from heat once done cooking.
• While veggies are cooking you can make your scrambled eggs. In a medium bowl, whisk together the eggs, water, salt and pepper. Coat a nonstick skillet with cooking spray and place over medium low heat. Add in eggs and cook, folding every 30 seconds or so until the eggs are fluffy, then remove from heat and set aside.
• To assemble the burritos: Lay out the tortillas and evenly distribute the eggs and veggies. Add 2 tablespoons cheese and ¼ avocado to each burrito (if using). You can also add hot sauce or a little salsa if you’d like. Tuck ends in, then roll up burritos.
• To warm up: Place on baking sheet in oven at 325 degrees for 5-10 minutes or simply microwave them for a minute or two. 
• Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 4 burritos. Double the recipe if you want more!

Recipe Notes

These burritos are freezer-friendly. Simply wrap in plastic wrap, then in foil and place in freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.

To make dairy free: simply leave out the cheese.

To make gluten free: make these into quesadillas and use GF tortillas!

Nutrition

Serving: 1burritoCalories: 448calCarbohydrates: 43.5gProtein: 22.2gFat: 19.7gSaturated Fat: 5.3gFiber: 6.5gSugar: 6.4g