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.
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
- 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.
- Don’t overfill. Be sure to evenly distribute the eggs, veggies, and cheese into each tortilla.
- 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!
Veggie Packed Freezer-Friendly Breakfast 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.
- 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
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!
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!
Hi Monique! These look delicious! What brand of tortillas do you typically use?
Hi Kelly! I usually just grab burrito-sized ones from Whole Foods 🙂 I’m not 100% sure what brand, but feel free to use any that you like!
Holy yum! Haha, I can’t decide which part I like better, the freezer factor or all the veg! Thanks, Monique!
You bet! Tons of veggie goodness to stock up in your freezer 🙂 Enjoy!
Breakfast burritos are the best! I love to make them ahead too, I do them in steps, make the roasted potatoes at one time, and then make the rest and assemble later!
Agreed! That sounds perfect – best breakfast (lunch and dinner) ever 🙂
LOVE…love ..love these breakfast burritos. Definitely a favorite anytime of the day! What I like best is that I can add just about anything to my egg burrito for a complete balance meal!
They’re the BEST for any meal! And you bet – perfect for adding in your favorite veggies 🙂 Enjoy!
I’m the middle of making these RIGHT NOW! So excited to have them for breakfast the next few days! Just a quick question, why did we add water to the eggs? It may be something common that I never heard of but I’m just curious ??
Amazing!! I find that adding a bit of water actually makes them fluffier 🙂 Enjoy!
Tasted amazing and kept me full all morning!!..thanks for the great recipe……
So happy to hear that! They’re great for freezing ahead of time too 🙂
Have the tortillas on top of the fridge or warmed in the sun prior to wrapping. Let the egg concoction cool a bit before wrapping them up. I wrap them in parchment paper then aluminum foil before freezing with no plastic wrap.
Then I can toss straight into an oven or onto a campfire. 1 gal freezer bags can fit 5 large burritos. If you are in a hurry, remove the wraps, microwave for 1-2 minutes and then toast for a crispy finish!
Perfect! Love these tips – especially for camping!
Excellent tip! I didn’t like using plastic wrap.
i was just wondering if thus would work with roasted pumpkin instead of sweet potato?
I have been buying these from the store near my job, but I decided to make them myself. How long can I freeze them?
Up to 3 months! Hope you love them 🙂
Feel free to use your favorite protein in them! Tofu would be great just like in these breakfast tacos.
Glad you enjoyed!
These burritos are so good! I’ve been eating them everyday for a week! Just refilled my freezer!
Love it! One of our favs to meal prep, too 🙂
I forgot to add the reason I cut back on the ingredients was because I could only find the medium size tortilla in whole wheat. So I used half the eggs and the vegetables. Will make these every week!! Thanks so much!!
Perfect!! These one’s are great for customizing 🙂 Glad you loved them!
This recipe was delicious!! I left out the onion, I used 4 eggs and 1 green pepper. I didn’t have cumin so I just used low sodium Adobo. And I added 1 and a half cups of broccoli slaw. Used greek yogurt instead of sour cream. That’s awesome since you can eat the whole container if you want it! I was going to leave out the potatoes, DON’T. They’re awesome and make the whole dish!
Great breakfast burrito recipe!!
So glad you’re a fan!
I chef for a young lady with a special diet. This site is fantastic.
I’m so happy you’re here, Robin! Thank you!
I have been wanting to try meal prep breakfast burritos for a while now and these were my first go! My husband and I love them – it’s great walking out the door in the morning knowing we have already had some protein and veggies. Thanks for sharing, Go Green!
Oh yay!! So happy you found this recipe and loved it 🙂 Thanks for the review!
So yummy! I will be making these again and again!
So yummy!! I don’t like egg too much so I replaced with black beans and they work perfectly. The cheese brings all the flavors together, and I highly recommend eating with plain Greek yogurt. Def making again for weekday lunches!
Oh man these were so so so so good!! I switched the green peppers out for some roasted poblanos and ate them with avocado and cholula on top. Just amazing. And I found if I take one out of the freezer the night before and put it in the air fryer at 350 for 14 min in the morning it is just right, nice and crisp on the outside. I am so grateful for this recipe and can’t wait to try more. Thank you!!!!
Love the ingredients in this recipe! I also drizzled sriracha in when I put the burritos together. I will say, there was a lot of filling for four burritos, even with burrito-sized tortillas, so it was very hard to fold them. Still tasty either way!
I absolutely love these. I’m 2 months postpartum and on the struggle bus of getting food made and having quick, healthy options. This solved the breakfast problem. I also cut up a few turkey sausage links and added it to the veggie mixture. Pork breakfast sausage would be delicious in these also. Thank you Monique once again for a delicious recipe!
I make these every week now! I use taco size tortillas & it makes 7 burritos. I air fry them & it gives the most perfect crisp!
I made these burritos for breakfast yesterday, and they were so delicious! I just left out the chili powder because I’m allergic to it, and used olive oil instead of avocado oil.
YUM! Sounds amazing, glad you’re a fan!