Start your day with these wholesome Healthy Breakfast Burritos packed with scrambled eggs, colorful vegetables, black beans, and melted cheese, all wrapped in a warm tortilla. These burritos are not only hearty and satisfying but also freezer-friendly, making them perfect for busy mornings or a quick, nutritious meal anytime.
Why You’ll Love This Recipe
These breakfast burritos strike the perfect balance between flavor, nutrition, and convenience. Each bite delivers a combination of protein from eggs, fiber from veggies and beans, and creamy cheese for richness. You’ll love how customizable they are—use your favorite vegetables or leftovers, and you’ll still end up with a filling, healthy meal. Best of all, they freeze beautifully for make-ahead breakfasts or lunches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cherry tomatoes, halved
½ cup corn, canned or frozen
½ bell pepper, diced
½ tablespoon taco seasoning
1 (15-ounce) can black beans, rinsed and drained
6 large eggs, whisked
4 large tortillas, warmed
½ cup shredded Cheddar cheese
½ cup salsa (optional)
Directions
Season the vegetables
In a microwave-safe bowl, combine cherry tomatoes, corn, bell pepper, and taco seasoning. Heat in the microwave for about 3 minutes, stirring halfway through, or cook them in a skillet with a little oil over medium heat until warm and slightly tender.
Cook the eggs
In a separate pan, scramble the eggs over medium heat until fully cooked. Once done, remove from heat.
Assemble the burritos
Lay the warm tortillas flat on a clean surface. Divide the scrambled eggs and seasoned vegetables evenly among the four tortillas. Top each with shredded cheese and a couple of tablespoons of salsa if using.
Roll the burritos
Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito. Serve immediately or prepare for freezing.
Add greens: Stir in chopped spinach or kale for extra vitamins.
Use different beans: Pinto, kidney, or chickpeas make great substitutes for black beans.
Cheese options: Try feta, Cotija, or mozzarella for a flavor twist.
Sweet potato boost: Add roasted or air-fried sweet potatoes for more fiber and natural sweetness.
Veggie swaps: Include zucchini, mushrooms, or cauliflower rice to pack in more nutrition.
Storage/Reheating
To Store: Wrap each cooled burrito in parchment paper and place them in a resealable freezer bag. Store in the freezer for up to 1 month.
To Reheat: Remove the burrito from the parchment paper and place it on a microwave-safe plate. Heat for 2–3 minutes or until hot throughout. For a crispier texture, reheat in an oven at 350°F (175°C) for 10–12 minutes.
FAQs
1. Can I make these burritos ahead of time?
Yes, these burritos are perfect for meal prep. Simply assemble, wrap, and freeze them for later use.
2. What kind of tortilla is best for breakfast burritos?
Use large flour or whole wheat tortillas for easy rolling and flexibility.
3. Can I make these burritos dairy-free?
Absolutely! Omit the cheese or use your favorite dairy-free alternative.
4. How long can I keep them in the fridge?
Stored in an airtight container, they’ll last up to 3 days in the refrigerator.
5. Can I bake the burritos instead of microwaving them?
Yes. Bake at 350°F (175°C) for about 15 minutes or until warmed through.
6. Can I add meat to this recipe?
Yes, you can add cooked chicken, turkey sausage, or beef for extra protein.
7. How do I keep the burritos from falling apart?
Avoid overfilling and warm your tortillas before rolling to prevent cracking.
8. Are these burritos spicy?
Not necessarily—the spice level depends on your taco seasoning and salsa. Use mild options for a gentler flavor.
9. Can I use egg whites instead of whole eggs?
Yes, substitute 8 egg whites for 6 whole eggs to reduce cholesterol and fat.
10. What can I serve with breakfast burritos?
Pair them with guacamole, fresh salsa, fruit salad, or a yogurt parfait for a complete meal.
Conclusion
These Healthy Breakfast Burritos with Veggies are the ultimate grab-and-go meal—nutritious, customizable, and satisfying. Whether you’re preparing breakfast for the week or serving a quick family brunch, these burritos bring a burst of flavor and energy to your day. Make a batch today and enjoy a wholesome, homemade breakfast anytime!
Wholesome and customizable, these Healthy Breakfast Burritos are packed with scrambled eggs, seasoned veggies, black beans, and cheese, all wrapped in a warm tortilla. Perfect for make-ahead breakfasts or a quick, nutritious meal anytime.
Author:Sophia
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
Yield:4 burritos
Category:Breakfast
Method:Stovetop, Assembly
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
1 cup cherry tomatoes, halved
½ cup corn (canned or frozen)
½ bell pepper, diced
½ tablespoon taco seasoning
1 (15-ounce) can black beans, rinsed and drained
6 large eggs, whisked
4 large tortillas, warmed
½ cup shredded Cheddar cheese
½ cup salsa (optional)
Instructions
In a microwave-safe bowl or skillet, combine cherry tomatoes, corn, bell pepper, and taco seasoning. Heat until vegetables are warm and slightly tender (about 3 minutes in the microwave or 5–7 minutes on the stove).
In a separate pan, scramble the eggs over medium heat until fully cooked. Remove from heat.
Lay the warmed tortillas flat on a clean surface. Divide the scrambled eggs and seasoned vegetables evenly among the four tortillas.
Top each with shredded Cheddar cheese and a couple tablespoons of salsa, if using.
Fold in the sides of each tortilla, then roll tightly from the bottom up to form a burrito.
Serve immediately or let cool and wrap for freezing or refrigeration.
Notes
Warm tortillas before assembling to prevent cracking and make rolling easier.
Don’t overfill the burritos to keep them intact while rolling and reheating.
Add leafy greens like spinach or kale for extra nutrients.
Make a large batch and freeze individually for meal prep.
Use whole wheat or gluten-free tortillas to suit dietary needs.
