Dinner

Vegetarian Breakfast Burrito Recipe

ByBen Miller December 12, 2025December 12, 2025

Introduction

This vegetarian breakfast burrito is a hearty and flavorful way to start your day. Packed with savory mushrooms, fluffy eggs, tender spinach, and crispy hash browns, it delivers a satisfying meal perfect for any morning.

Six breakfast burritos wrapped partially in shiny aluminum foil stand upright in a rectangular metal tray with handles. Each burrito is cut open at the top, showing three visible layers: the soft white tortilla outer layer, a middle layer of bright yellow scrambled eggs with a fluffy texture, and a colorful mix of brown beans, dark green spinach, and red bell peppers inside. The setting includes a white marbled surface with clear glasses of water, a small white bowl of brown baked beans with a spoon, a white dish holding golden-brown hash browns, and a round white plate of chopped green onions. In the background, a wooden board holds unwrapped tortillas. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 12-inch Flour Tortillas
4 Frozen Hash Brown Patties
6 Large Eggs
1.25 pounds Mushrooms
8 ounces Fresh Spinach
1 Red Bell Pepper
8 ounces Vegetarian Baked Beans
1 bunch Scallion
1 teaspoon Paprika
1 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
4 tablespoons Olive Oil

Instructions

Step 1: Preheat your oven to 400 degrees F (200 degrees C).
Step 2: Thinly slice the scallions, separating the white and green parts. Dice the red bell pepper into roughly 1-inch pieces.
Step 3: In a large bowl, toss the mushrooms with 3 tablespoons of olive oil, salt, and black pepper until evenly coated.
Step 4: Place frozen hash brown patties on one parchment-lined baking sheet and spread the mushrooms evenly on another. Bake both sheets for 15-20 minutes, stirring the mushrooms halfway through.
Step 5: While baking, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Beat the eggs, season with salt and pepper, then pour into the skillet. Stir occasionally until scrambled and cooked to your preference. Set aside.
Step 6: In the same skillet, add the white parts of the scallions and cook for 1 minute. Then add the diced red bell pepper, paprika, garlic powder, salt, and pepper. Cook for 5 minutes until the peppers are tender.
Step 7: Add the fresh spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat and set aside.
Step 8: Slice each hash brown patty in half lengthwise and place on a flour tortilla. Layer with baked mushrooms, scrambled eggs, the vegetable mixture, vegetarian baked beans, and the green parts of the scallions.
Step 9: Fold the bottom of the tortilla up, roll it halfway, then tuck in the sides and continue rolling to seal the burrito.
Step 10: Wrap each burrito in aluminum foil. Serve immediately or store in a zip-lock bag in the freezer for up to three weeks.

Tips & Variations

For extra spice, add a dash of hot sauce or chopped jalapeños to the filling.
Use whole wheat tortillas for a healthier option.
Swap mushrooms with sautéed zucchini or bell pepper for a different vegetable twist.
Make it vegan by replacing eggs with tofu scramble and ensuring beans are vegan-friendly.

Storage

Store wrapped burritos in the freezer for up to three weeks. To reheat, remove the foil and microwave for 2-3 minutes or until heated through, or warm in a 350°F oven for 15-20 minutes. Refrigerate leftovers for up to 3 days.