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.
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
- Author:
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6 burritos 1x
- Category: Breakfast
- Cuisine: Mexican
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.
Judy
Calories and nutritional breakdown please? We vegetarians are a fussy bunch! TY. :)
Kate
Hi Judy! If you click on “nutrition information” under the recipe, you will see a full breakdown.
Mary
I’ve read the recipe through a number of times but, unless I have a vision issue, I don’t see where the 6 Tablespoons of salsa is added into the burrito filling.
Kate
I’m sorry about that, Mary! I just edited step 4 to include the salsa.
Anjana
Kate could you post something substituting the egg may be with tofu or something?
I tried the roasted vegetable and black bean casserole. Turned out real good! Thanks
Kate
Yes, you could scramble up some tofu instead of the egg. Hope that works!
Kim McPherson
How are the eggs if you freeze them are they rubbery?? Would love to make a big batch to freeze
Kate
Hey Kim, I can vouch for the eggs—they’re quite nice (not rubbery) after reheating. Just try not to warm them any more than necessary.
Kim
Yay thank you so much I am going to make a big batch so excited
Lori
This looks delicious! I have tried freezing breakfast burritos in the past, and when I warm them, they get so soggy! How can I preserve the texture of the tortillas? Does the paper towel do the trick? Thanks!
Danica
Just a comment from another reader who frequently heats up homemade frozen burritos…I heat them up individually on a cookie sheet in the oven for a good while, then turn on the broiler to crisp up the top. You might want to put the sheet on the lowest level of oven.
Lori
Thanks That should do the trick.
Kate
Hi Lori, the damp paper towel does help, but the tortillas are never quite the same. I still love them, though!
Kelly | Maverick Baking
Ok so I think you managed to capture all of my favourite foods in one recipe, these look INCREDIBLE!
Lauren
I’m so making these for a meal prep!! Do you just add the salsa in with the eggs and hash browns???
Kate
Yes, I did! Just fixed the recipe. Sorry for the confusion!
Gaby Dalkin
Nothing better than a breakfast burrito for brunch!
Danica
I can’t wait to make these. I make burritos week, along with a huge batch of pinto beans, so I always have these ingredients on hand. And yes, for me also the one life-changing breakfast burrito I had included crispy potatoes.
Awara Arawa
Wonderful site with lovely recipes. Just an observation. When did eggs become vegetarian? Certainly they are not a part of the vegan diet, but vegetarian? Really?
I am sure there are substitutes for eggs but it is surely strange that eggs are now considered vegetarian.
Tina
Eggs have always been vegetarian as far as I know, just not vegan.
Kristin
I agree. I’ve been a vegetarian and vegan both for 25 years and eggs have always been a part of a vegetarian diet but not a vegan diet.
Awara Arawa
Interesting! In my family and my parents, eggs were always seen as non-vegetarian. I guess (and I am dating myself here) this comes from the days when (fertile) eggs came from the farm and were considered to be containing ‘life’.
Sounds like the non-fertile eggs / industrialized versions are seen differently. Guess it is just now my mental model that sees them as non-vegetarian. Thanks for catching me up (even while I stay old fashioned!)
Chi
Hey C&K,
I made the veg burritos yesterday morning for myself and some hungry teenagers, as a late breakfast/early lunch, huge hit! I just did them sans hash browns because I didn’t have enough time to make those. I never thought to add the beans to the egg mixture beforehand – genius!
Thanks for sharing,
C x
Kate
Thank you, Chi! I appreciate your comment. So glad these burritos went over well!
Toni
I made these last night and froze them for the rest of the week’s breakfast. The hash browns added so much flavor in the burrito. They turned out great!
★★★★★
Kate
Thank you, Toni! I’m so glad the hash browns proved worth the effort. I just ran out of my freezer burritos this week; it’s time for me to make another batch!
Audrey
Made these last night for dinner and they were AMAZING!! My husband said half way through eating his plate “I’m not sure how I will ever just eat plain eggs again!”.
**I forgot tortillas at the grocery store, so I just put all the egg goodness and toppings on top of a bed of hash browns. Will definitely try wrapping it up in a tortilla next time…but it’s still very delicious without the tortilla!
★★★★★
Kate
Hooray, thank you, Audrey! You can’t go wrong with a bed of hash browns, that’s for sure.
charlie
These burritos looks absolutely AMAZING!!!!
i’m so looking forward to try them. thank you for sharing kate!
Kate
I hope you love them as much as I do!
Amanda
Made these tonight (we love breakfast for dinner) and my family demolished them! They are SO GOOD. Thanks for another fantastic recipe!
Kate
Oh, yay, Amanda! I’m glad your family enjoyed them!
Meg
Made these this morning! Included the avocado because we were eating them right away. They were a hit!! I will definitely be making them again and freezing them for quick mornings. Thanks for another fantastic recipe! :)
Kate
You’re welcome, Meg! I’m happy you enjoyed them!
Sherrie
Delicious! Just made these for the family for dinner thinking I would have leftovers to freeze. They were gobbled up very quickly and everyone went back for more. Yum
★★★★★
Kate
Thanks for the comment and review, Sherrie! So glad your family enjoyed them.
Samantha
Just finished eating these for lunch, and my they were delicious! While they took quite a bit of prep work to make, it was well worth the effort. I made a batch yesterday, and warmed a few up today – I microwaved them until the filling was hot and then transferred them to a warm skillet with a little oil – they crisped up wonderfully and weren’t even the slightest bit soggy. Will definitely be making these again, don’t be tempted to leave out the hash browns, though, as they make these burritos and add so much flavour.
★★★★★
Kate
Yay! I am so thrilled you loved them! Making them ahead of time to enjoy later is a great way to do it. Thank you!
Sarah
These breakfast burritos were so delicious! We actually were short some hash browns because my husband and I couldn’t stop snacking on them while we were preparing the other ingredients. This recipie is another winner!
★★★★★
LeAndra
I needed this recipe to break out of my breakfast rut. I like your tip on how to get pliable tortillas too. Thanks!
Kate
Thank you, Leandra! Hope you love these burritos.
Meg
I made these yesterday and they were really yummy. First, love the hash browns! So good and pretty simple. I have been searching for a delicious and vegetarian breakfast burrito since my husband and I visited Denver a couple of years ago. We met my niece and her husband for breakfast at Snooze and I had what has since been referred to as “THE burrito” there. I think next time I make these I will be a little more aggressive with the hot sauce (I used sriracha). I’d also probably experiment with adding some wilted spinach or finely chopped cooked broccoli. Also, I think these would be amazing with Kate’s homemade enchilada sauce on top! I think this recipe can be pretty flexible with fillings. The trick is finding burrito wrappers big enough to hold the deliciousness. Thank you, Kate, for another great recipe!
★★★★
Kate
Those all sound like great ideas and additions, Meg! Thanks so much for your thoughts and review.
Karen Reinke
10 stars for you Kate. Making this again tonight. Love it. Have tried lots of your recipes and I have your book. Thank you. Love Cookie as well.
Karen from Winnipeg, Manitoba
★★★★★
Kate
10 stars! I wish I could have a 5 star + rating. :) Thanks for your support, Karen.
Shipra Singh
Mind blowing Recipe! Thanks for sharing this recipe and i will surely make this recipe on this weekend.
★★★★
Sandy
What type of salsa did you use? Do you have any recommendations?
★★★★
Megan
I don’t know what salsa she used in her recipe, but in our house we love Newman’s Own mild salsa. It has a good flavor and it’s not too salty. I find that some salsas have way too much salt. Newman’s Own is pretty chunky though so it depends on what your preferences are.
Kate
I used a chipotle salsa, but any of your favorites will do!
Melissa
These are the best breakfast burritos I have ever had. Delicious, filling, and not at all greasy! I made them three days in a row (clearly I have a problem) and they were amazing both with potatos and with extra pinto beans as a substitue. My only change was adding avocado inside the burrito as well as on top. Thank you!
★★★★★
Kate
Love to hear that Melissa! Thank you, for your review.
Katie
These were excellent! I used salsa verde which I felt complimented the flavors well. I also included onion instead of onion powder in the hash browns (old latke habits die hard) but the method of cooking was on point!! Will definitely make again :)
★★★★★
Kate
What a great combination, Katie! Thanks for sharing.
Sarah
I love this recipe! I make it tripled to make lunches for me, my sister, and my boyfriend for the week, and they keep just fine in the fridge. Because I’m lazy (and because Trader Joe’s was out of hash browns), I’ve used tater tots inside instead of homemade hash browns, and it’s still quite delicious. It’s definitely among the most requested (and simplest) lunches.
★★★★★
Hilary
Hi Kate! Thinking of making these for the freezer but I don’t have a microwave, do you think if I defrost in the fridge overnight and crisp the tortilla in a pan, that it would be ok? I don’t want to wait for the oven on a weekday but I’m concerned they will go soggy?
Kate
Hi Hilary! You may not be able to get them warmed all the way through. You could warm them in the oven, but would likely take longer.
Lucy
These were very tasty! But making them from scratch, including hash browns and the salsa is A LOT of work. It’s essentially 3 different recipes at that point. Really glad I opted out of making my own tortillas this time. And even being conservative with the utensils and bowls during prep and cooking, there is still a little tornado left in the kitchen afterwards.
If I am making these again it’s only if parts are already premade.
Kate
Thanks for sharing, Lucy! I’m sorry you felt like this was more work. But, I’m happy you did enjoy the taste!
Aracelies Urbina
I actually made this today using your breakfast roasted potatoes instead of the hash browns since I had the ingredients in hand. It turned out delicious! Next time I’ll try the recipe as written for comparison. Thank you for generosity in sharing such delicious recipes. I recently purchased your cookbook and am reading through it and flagging must try’s.
★★★★★
Kate
I love it! Sounds delicious. Thanks for sharing!!
Natalie S.
Made these for the first time today! Absolutely delicious! I highly recommend even if you aren’t vegetarian!
★★★★★
Kate
Thanks for recommending these, Natalie!
Gael
This one is a keeper! I have tried plenty of mediocre breakfast burritos; and they all taste about the same after awhile. But THIS burrito was different. Those hash browns just put it right over the top. I pretty much inhaled the first one, so I had to have a second. Blissfully stuffed.
★★★★★
Kate
Hooray!! Thanks for the review, Gael.
Sarah
I can’t WAIT to make this for my boyfriend and myself! He’s a meat eater, I’m veg, he loves Mexican and I love breakfast food. Match made in heaven.
★★★★★
Kate
Let me know what you both think of it, Sarah! Thanks for the confidence with your review.
Keshia
Hi! I loved this recipe! I don’t eat eggs, so I combined it with the minimalist baker’s southwestern tofu scramble and it was amazing! :D
★★★★★
Kate
That sounds like a great combination! Minimalist Baker is a great blog!
A
These were so delicious!!! Honestly better than any restaurant breakfast burrito I’ve had – savory, fresh (the generous amount of herbs is key), and zingy (I ended up adding quite a bit of hot sauce to the egg mixture). Also such a great meal prep idea for a Sunday night. Thank you!!
★★★★★
Kate
Great to hear! Thank you for sharing, A!
Sasha
I love burritos and quesadillas for breakfast, snack or dinner, they are absolutely delicious and super nutritious. I almost always use beans in my quesadillas or burritos to get as much fibre as possible. I recently made a paste that is just heaven with a veggie burrito.
I used just 1tbsp of hummus (classic chickpea, home made or store bought works fine), half an avocado and about 30 grams of cooked white quinoa (you can add or reduce according to your preference), season with salt and pepper to taste.
What I love to do is spread the paste on the tortilla as opposed to using it as a dip. It also works as a binder for all the ingredients and it is absolutely delicious. I recommend you give it a try, I am certain you will love it!
Kate
Thanks for sharing, Sasha!
Grace
Made these the other week and froze them for an easy breakfast. They were fantastic! I did use store bought hash browns to save some time and added in the whole can of beans because I didn’t want to waste them. I was able to make 8 delicious burritos! Will definitely make again
★★★★★
Abbie
Since I have discovered this recipe, I have made it 4 times! It’s honestly one of my favorite recipes. These freeze well and are great for meal prep.
★★★★★
Kate
I love that, Abbie! Thank you for sharing.
Hayley
I loved that these were fork & knife burritos (the best kind, in my opinion). I skipped the cheese and used salsa verde. I didn’t freeze any leftovers because my mom and I gobbled these up in a few days. Delicious !
★★★★★
Hayley Morrin
Would you still reheat these in the microwave in reheating after being refrigerated instead of frozen after making?
Kate
Hi Hayley! You could microwave them just until warmed through (they won’t need the full amount of time suggested in the instructions since they aren’t fully frozen). Or you could bake them at 350 until warmed through, if you’d like a little crispiness on the outside. Hope that helps.
Jessie Austin
Tonight I was scouring the internet for the best breakfast burrito in the Twin Cities, so I was delighted to come across your recommendation for the Blackbird…. but sadly, they closed in January of this year. So sad :(
★★★★★
Kate
Oh no! I’m sorry to hear that. Thank you for your update.
Roger Messner
Ok. New to the whole Vegan/Vegetarian thing. Remind me what eggs are again…
Kate
Hi! You can have eggs when vegetarian.
moto
Made these and asked my son to try and he responded, “You know I like meat right Mom”. Then he tried them and said, “Mmm, these are good!” Can’t get better than that.
★★★★★
Kate
Hooray! That’s great. Thank you for your review, Moto.
Anita from Vancouver, British Columbia
I am sure I have only eaten a few breakfast burritos in my life but my partner and I really liked these! I made the salsa and hash browns a la Kate the day before. I did find that less stressful than trying to prep it all Sunday morning. No comments on freezing/reheating, as we ate 5 already.
And, for the umpteenth time, felt like a proper cook, thanks to you, Kate! Spreading the word of your awesomeness to my friends and coworkers!
★★★★★
Kate
You’re welcome, Anita! Thank you for taking the time to comment and review.
NB Adams
Reading the Nutritional information…..WOW!, that’s alot of fat & cholesterol. Love most of your recipes but probably would have to change some things to make these healthier. thanks!
★★
Kate
Hi NB! You can read more on my nutrition in my disclaimer.
Miranda
Thank you for the inspiration, my 13 year old struggles to eat breakfast before school. He loves these. I added spinach and bell peppers and he adds jalapenos when he eats them.
★★★★★
Amanda
Hi Kate. Do you recommend a substitute for the eggs, or have another breakfast burrito recipe that’s vegan? I’ve been on the search for an egg-free breakfast burrito (that doesn’t use tofu) for some time now. Hoping to find one. (Yours looks delicious though!)
Kate
Hi! Sorry, I don’t have one that is vegan.
Ali
These are fabulous. Love that they can be frozen although they don’t last long enough to get there.
★★★★★