Vegetarian Breakfast Burritos
The best vegetarian breakfast burrito recipe, featuring scrambled eggs and beans, hash browns and fresh herbs. Enjoy them now or freeze them for later!
Updated by Kathryne Taylor on August 29, 2024
112Comments
Jump to recipe
These easy breakfast burritos are total lifesavers. You can make them for a crowd and enjoy a nice Mexican-themed brunch. Or you can freeze extra burritos for later. Enjoy your leftover burritos for quick breakfasts, lunches or dinners!
I came up with this recipe after receiving several reader requests for vegetarian breakfast burritos. Each person described a life-changing breakfast burrito ordered at a favorite restaurant. No one mentioned the same restaurant, but all of the burritos had crispy potatoes, eggs, salsa and avocado in common.
I actually discovered the breakfast burritos of my dreams far from Mexico, at Blackbird in Minneapolis and the Kimpton RiverPlace Hotel in Portland.
Those burritos had all of the above features in common, plus they were smothered in salsa. They required a knife and fork, and holy smokes, were they good. I was almost too intimidated to attempt recreating those burritos, but I’m excited to share my homemade version with you today.
Breakfast Burrito Ingredients
These breakfast burritos feature scrambled eggs, cheddar cheese, crispy homemade hash browns, creamy pinto beans, green onion and cilantro, wrapped in a tortilla and smothered with salsa.
There’s something magically delicious about those flavors and textures combined in one burrito.
Whether you’re a vegetarian or not, you will love these breakfast burritos. Bonus? These burritos aren’t so huge that you’ll need a nap afterward.
Please let me know how you like these make-ahead breakfast burritos in the comments! I love hearing from you.
Watch How to Make Vegetarian Breakfast Burritos
Looking for more Mexican-ish breakfast recipes? Don’t miss these recipes on Cookie and Kate:
- Simple breakfast quesadillas
- Breakfast tostadas
- Fresh huevos rancheros
- Austin-style migas
- Chilaquiles verdes
Vegetarian Breakfast Burritos
These amazing vegetarian breakfast burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.
Ingredients
- Six 8” whole grain tortillas
- 1 full batch homemade hash browns
- 6 large eggs
- 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
- ¼ teaspoon salt
- Several dashes of hot sauce, such as Cholula
- 1 tablespoon unsalted butter
- ⅔ cup (packed) shredded sharp cheddar cheese
- ½ cup chopped cilantro, divided
- ½ cup chopped green onion (mostly green parts), divided
- 6 tablespoons of your favorite salsa, plus extra for serving
- 1 large avocado, diced (optional, if you’re serving the burritos right away)
Instructions
- To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season with the salt and hot sauce.
- To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).
- To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.
- Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)
- Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.
- If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.
- If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.
- To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I love your site and have tried many recipes with good luck.
Quick question-where does the high sodium count come from in this recipe? I try and only make lower sodium recipes.
Thanks Kate
Hi Victoria, You can omit the added salt and use no sodium added beans, etc. I hope that helps!
I did just that and they were delicious! Will definitely make again.
I am loving these burritos for a grab and go breakfast. I used high protein tortillas and they froze well and reheated well.
I meal prepped a double batch of these for my lunch and have been eating four of em a week for two weeks now. Not tired yet lol. They are so so good. I put half a baggie of taco seasoning in the eggs btw
Great recipe. I often use leftover enchilada sauce instead of the salsa and then it’s even better! Your enchilada sauce recipe is my favorite.
That’s great to hear, Amy! I appreciate your review.
Don’t the pinto beans get added to the burritos?
Yes, see step 1. I hope you love this recipe!
Ah! I’m a lacto-vegetarian so I didn’t read the details about the eggs (where the bean go). I see you’ve replied that we can try tofu so I look forward to trying that instead of skipping the “eggs” element altogether. Thank you so much, Kate!