Jam-packed with sauteed vegetables, scrambled eggs, avocado, and cheddar, these vegetarian breakfast burritos whip up in minutes and are perfect for an on-the-go breakfast!
There’s no breakfast quite like a loaded breakfast burrito! It’s like all the best breakfast items all wrapped up in a tortilla for the perfect traveling breakfast companion.
While I love bacon or sausage in my breakfast burrito, occasionally it’s so much fun to change it up and make a completely vegetarian version with tons of sautéed veggie goodness!
Trust me, these bad boys are so loaded you won’t even notice the lack of meat. Hearty enough that you’ll be full for many hours!
Yep all that glorious veggie goodness up there is getting stuffed into these burritos. The other great part about these burritos is that they’re easy to customize based on what you have on hand veggie-wise – anything goes here!
The only way you can go wrong is skimping on your burrito add-ins. Just don’t do it.
These Breakfast Burritos feature…
- Sautéed sweet pepper, onion, mushrooms, and spinach
- Silky avocado and melty cheddar cheese
- Soft scrambled eggs
- Minutes to make and a protein-packed way to start the day
Making the Breakfast Burritos
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Vegetable oil
- Sweet pepper
- Sweet onion
- Mushrooms
- Baby spinach
- Garlic
- Unsalted butter
- Eggs
- Cheddar cheese
- Green onions
- Avocado
- Flour tortillas
Choosing Your Tortillas
I recommend using burrito-sized flour tortillas for this recipe. You want the largest size so you can easily stuff all the ingredients in the tortilla and roll it up without it breaking.
If you would like to make a smaller version of these breakfast burritos, you can use corn tortillas and spoon ingredients in warmed tortillas taco-style.
Tips for Perfect Breakfast Burritos
- Saute vegetables – this gets the vegetables perfectly tender before stuffing into burritos.
- Don’t overfill burritos – if you put too much filling in the wraps, the tortillas will break when you try to fold them. Make sure you leave enough of a tortilla border around filling so you can fold it.
- Fold wraps burrito-style – this means folding the horizontal sides of wrap inwards and then tightly rolling tortilla vertically over filling, using your fingers to push filling into tortilla as necessary while rolling.
Recipe Variations
Try these ideas for a different twist on these burritos.
- Use different vegetables – try adding zucchini, pickles, sprouts, or shredded lettuce.
- Add a sauce for dipping – dip burritos in salsa or sour cream.
- Use guacamole – add a few scoops of guacamole in place of the fresh avocado.
- Change up the cheese – try shredded mozzarella, pepper jack, gouda, or feta.
- Add potatoes – hash browns would be a great addition to these burritos.
Once you try these breakfast burritos, I think you’ll agree that meat is definitely not needed here! All the savory veggies add the perfect amount of heartiness that compliments the soft scrambled eggs, rich cheddar, and silky avocado slices perfectly.
Meet your new go-to breakfast!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfasts to try next!
Vegetarian Breakfast Burritos
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 tablespoon vegetable oil
- 1 large sweet pepper, cored and thinly sliced
- 1 medium sweet onion, thinly sliced
- 1 cup sliced button mushrooms
- 1 cup firmly-packed baby spinach
- 2 medium cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 8 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 4 burrito-sized flour tortillas
- 1/4 cup sliced green onion
- 2 medium avocados, pitted and sliced
Instructions
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add sweet pepper, onion, and mushrooms and cook 4-6 minutes, stirring occasionally until vegetables are tender. Add spinach and garlic and cook 2-3 additional minutes until spinach is wilted. Season vegetables with salt and pepper to taste and transfer to a bowl.
- Wipe skillet clean and heat over medium heat. Add butter and swirl to coat pan. Add beaten eggs and scramble over medium heat, folding eggs until set. Remove from heat and season with salt and pepper to taste.
- Divide cheddar between tortillas, placing in the center. Top with eggs, sautéed veggies, green onion, and sliced avocado. Roll up burritos tightly burrito-style and cut in half for serving. Serve immediately and enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 6/27/24.
potatoboy says
please tell me how to make potato wrap