If you’re anything like me, mornings can be… well, chaotic. Between trying to drink a full cup of coffee while packing lunchboxes or rushing out the door, breakfast needs to be quick, filling, and actually satisfying. That’s where these Easy Veggie Breakfast Burritos come in. They’re loaded with vibrant veggies, fluffy scrambled eggs, and melty cheese, all wrapped up in a warm tortilla. Think of it as your morning superhero—saving the day one bite at a time.
These burritos are great for meal prep, super customizable, and kid-approved. Plus, if you’ve got picky eaters (or a fridge full of random produce), this is the recipe to clean things out while still eating like a total breakfast champ.
Servings: 4 burritos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, diced
- 1 small zucchini, chopped
- 1 cup baby spinach
- 6 large eggs
- 1/4 cup milk (any kind works!)
- Salt & pepper to taste
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas (burrito size)
- Optional: avocado, salsa, hot sauce, sour cream for serving
How to Make a Veggie Breakfast Burrito
Step 1: Sauté the Veggies
In a large nonstick skillet, heat the olive oil over medium heat. Toss in the diced peppers, onion, and zucchini. Cook for about 5-7 minutes until the veggies are tender but still have a little bite. Add the spinach last and cook until just wilted—about 1 minute. Remove veggies from the pan and set aside.
Step 2: Scramble the Eggs
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture into the same skillet (because who wants extra dishes?) and cook over medium heat, stirring gently until the eggs are just set and fluffy.
Step 3: Assemble Your Burritos
Lay out your tortillas and divide the scrambled eggs and sautéed veggies evenly between them. Sprinkle with shredded cheese while everything’s still warm so it melts into gooey perfection. Add any extras like avocado slices, a spoonful of salsa, or a drizzle of hot sauce.
Step 4: Wrap It Up
Fold in the sides of the tortilla and roll tightly into a burrito. You can toast them seam-side down in a dry skillet for a minute or two for a crispy finish (totally optional but highly recommended).
Pro Tips
- Make-Ahead Magic: Wrap your burritos in foil or parchment and freeze them for up to 2 months. Reheat in the microwave or toaster oven for a grab-and-go breakfast.
- Protein Boost: Add black beans, tofu scramble, or even veggie sausage for an extra punch of protein.
- Low-Carb Option: Swap the tortilla for a large collard green leaf or serve as a breakfast bowl!
These veggie breakfast burritos have become a weekly staple in our house. They’re colorful, comforting, and perfect for busy mornings when you still want something homemade. Whether you’re feeding a hungry family or just yourself with a strong coffee in hand, this breakfast burrito is a total win.