Dinner

Veggie Breakfast Burrito Recipe

ByBen Miller December 13, 2025December 13, 2025

Introduction

This Veggie Breakfast Burrito is a flavorful and satisfying way to start your day. Packed with sautéed vegetables, fluffy scrambled eggs, and melted cheese, it’s a wholesome breakfast wrapped up for easy eating. Customize it with your favorite salsa and avocado for a fresh finish.

Two halves of a wrap are placed on green spinach leaves on a white plate with a red and yellow rim. The wrap shows several visible layers: the outer white soft tortilla, followed by fluffy scrambled eggs, bright red chopped tomatoes, dark green cooked spinach mixed with bits of onions, and some reddish salsa on top. Next to the wrap, there are small pieces of avocado and a mix of chopped tomato, onion, and white cheese. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Flour Tortillas
4 Large Eggs
2 tablespoons Half and Half
3 teaspoons Olive Oil
1/2 Onion, chopped
1/2 Bell Pepper, chopped
2 cups Fresh Baby Spinach
1/2 cup Shredded Mexican Cheese Blend
Salsa, to taste
Avocado, to taste

Instructions

Step 1: In a large sauté pan, heat 2 teaspoons of olive oil over medium heat. Add the chopped onion and bell pepper.
Step 2: Cook the onions and peppers, stirring occasionally, until crisp and tender, about 3 to 4 minutes.
Step 3: Add the fresh baby spinach and toss until wilted. Remove from heat and set the vegetable mixture aside.
Step 4: Crack the eggs into a small bowl and mix in the half and half until blended.
Step 5: Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Pour in the egg mixture and scramble gently with a rubber spatula until soft and cooked through. Remove from heat.
Step 6: Sprinkle shredded Mexican cheese evenly over each flour tortilla. Microwave each tortilla for 40 to 45 seconds to melt the cheese. Lay the tortillas flat on a countertop or cutting board.
Step 7: Spoon half of the scrambled eggs and some of the sautéed vegetable mixture into the center of each tortilla over the melted cheese. Add salsa to taste.
Step 8: Top with diced avocado as desired.
Step 9: To wrap, fold the sides of the tortilla toward the center, partially covering the filling. Fold in the end closest to you over the filling and sides, then roll the burrito snugly.
Step 10: Serve immediately and enjoy your hearty veggie breakfast burrito!

Tips & Variations

Use whole wheat or spinach tortillas for added fiber and nutrients.
Add black beans or cooked potatoes for extra protein and texture.
Try different cheese varieties such as cheddar or pepper jack for a flavor twist.
For a vegan option, substitute eggs with scrambled tofu and use plant-based cheese.

Storage

Wrap any leftovers tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. Reheat in a microwave or skillet until warmed through. For best texture, avoid reheating more than once.

How to Serve

The image shows a white tortilla wrap cut in half, revealing several layers inside. The outer layer is the soft, slightly folded white tortilla. Inside, there is a layer of scrambled eggs that is light yellow and fluffy, followed by bright red bell pepper pieces, dark green spinach leaves, and some salsa with a red and chunky texture. The wrap halves rest on fresh green spinach leaves placed on a white plate with a colorful yellow and red design. Beside the wrap, there is a small side of sliced avocado with a light green and creamy texture, along with diced tomatoes mixed with some white grated cheese. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can prepare the fillings ahead and assemble the burritos when ready to eat. Store components separately to keep the tortillas from getting soggy.