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Vegetarian Breakfast Egg Burritos are a nice make-ahead breakfast for those busy days, especially during the school year. These breakfast burritos are loaded with veggies, eggs and cheese along with warm Southwestern spices. Make a big batch of these burritos and freeze them for later!
We love waking up to eggs in our house. Whether it is these Vegetarian Breakfast Egg Burritos. It is such a great way to start the day. On busy school days, we especially love eating eggs to start the day.
odays Vegetarian Breakfast Egg Burritos are easy to prepare and just require a little time to do the assembly line work of rolling up the burritos.
When I make these I often will double the recipe and freeze half of them for later.
I just make sure the burritos aren’t warm {the egg and pepper mixture} and then I roll them in foil or plastic wrap and put them all in a large ziplock bag. Once you are ready to eat the burritos you pull them out, take them out of the wrapping and microwave for 1 1/2 to 2 minutes.
If you like egg recipes you also might like this Egg Sausage Casserole, Mediterranean Egg Scramble, Pizza Egg Muffins or these Caprese Egg Muffins.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Peppers: Red bell peppers are used but you can use any color you want.
- Spices: The spice mixture in these are chili powder, oregano and cayenne pepper.
- Cheese: The burrito is made cheese using sharp cheddar cheese.
- Tortillas: I used large tortillas that are about 8 to 10 minutes big.
How to Make Vegetarian Breakfast Egg Burritos
Step 1: Saute Vegetables: Heat the 2 Tablespoons olive oil in a large skillet over medium heat. Sauté the onion for 2 minutes, add the bell pepper and garlic and continue sautéing for 4-5 minutes, or until the onion is translucent and fragment and the bell peppers are just soft.
Step 2: Add Spices: Add the chili powder, oregano and cayenne pepper and sauté for another 1 minute. Remove the peppers and onions and set aside.
Step 3: Add Eggs and Cook: In the same skillet pour the 8 eggs. As eggs begin to set, gently pull the eggs across the skillet with an inverted turner, forming large soft curds.
Continue to cook the eggs making sure to pull, life and fold the eggs, until they become thickened and no liquid is visible {do not stir constantly}. Stir in 1/2 cup cheese and the 1/4 cup cilantro.
Step 4: Prepare Burritos: On a large wooden cutting board lay the first tortilla and then spoon a small amount of egg mixture into the center of the tortilla, the bell pepper mixture, a sprinkle of cheese and the a line of the cherry tomatoes.
Fold the sides of the tortilla and then roll it up like a burrito. Serve with a dollop of salsa and fresh cilantro. If you like your tortilla bit crispy heat it up for 5 minutes in an oven or a toaster oven.
More Breakfast Recipes
Breakfast
Southwestern Turkey Sausage Egg Cups
Breakfast
Cottage Cheese Baked Eggs
Breakfast
Southwest Breakfast Egg Tacos
Breakfast
Greek Baked Eggs
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Vegetarian Breakfast Egg Burritos
Ingredients
- 2 tablespoons olive oil
- 1/2 cup sweet onion, chopped {about 1/4 of a cup}
- 2 bell peppers, seeds removed, diced {I used an orange and red}
- 1 clove garlic , grated
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 8 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup sharp cheddar cheese , {or cheese of your choice}, divided
- 1/4 cup cilantro, freshly chopped
- 8 tortillas, {8 to 10 inches}, warmed
Instructions
- Heat the 2 Tablespoons olive oil in a large skillet over medium heat. Sauté the onion for 2 minutes, add the bell pepper and garlic and continue sautéing for 4-5 minutes, or until the onion is translucent and fragment and the bell peppers are just soft.
- Add the chili powder, oregano and cayenne pepper and sauté for another 1 minute. Remove the peppers and onions and set aside.
- In the same skillet pour the 8 eggs. As eggs begin to set, gently pull the eggs across the skillet with an inverted turner, forming large soft curds.
- Continue to cook the eggs making sure to pull, life and fold the eggs, until they become thickened and no liquid is visible {do not stir constantly}. Stir in 1/2 cup cheese and the 1/4 cup cilantro.
- On a large wooden cutting board lay the first tortilla and then spoon a small amount of egg mixture into the center of the tortilla, the bell pepper mixture, a sprinkle of cheese and the a line of the cherry tomatoes.
- Fold the sides of the tortilla and then roll it up like a burrito. Serve with a dollop of salsa and fresh cilantro. If you like your tortilla bit crispy heat it up for 5 minutes in an oven or a toaster oven.
Notes
- You can easily add a variety of ingredients to these burritos. Some ideas include: sausage, chicken, bacon, spinach, red onion, black beans, corn and diced tomatoes.
- To freeze them, let the breakfast burritos cool completely. Wrap each burrito in aluminum foil, making sure they are completely covered. Put all the burritos in a large Ziplock bag in the freezer.
- They should hold up for 3 months in the freezer. When you are ready to eat one pull it out and remove it from the foil. Wrap the burrito in a paper towel and put it on a microwave safe plate. Microwave for 1 1/2 to 2 minutes, or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Poultry Association. As always, all opinions are 100% my own. Thanks for supporting the brands that allow me to create new and delicious recipes for you.
What a great way to start the day
Vegetarian Eggs… seriously??
There is no meat in the recipe- that is what it is referring to. 🙂
@Julia, Yes you’re correct, and we love your recipes and like the vegetarian options you provide! We are not Vegan and think your’e awesome!
Thanks for the kind words! 🙂