Vegetarian Breakfast Burritos

They are absolute lifesavers, these simple morning burritos. They can be prepared in bulk so that you can have a wonderful brunch with a Mexican theme. Alternately, you could freeze any leftover burritos. You may quickly prepare leftover burritos as breakfast, lunch, or dinner.

After getting numerous requests from readers for vegetarian breakfast burritos, I created this recipe. Everyone shared a story of a breakfast burrito they had at a favorite restaurant that changed their lives. All of the burritos had crispy potatoes, eggs, salsa, and avocado in common, however no one mentioned the same eatery.

A long way from Mexico, at Blackbird in Minneapolis and the Kimpton RiverPlace Hotel in Portland, I actually found the breakfast burritos of my dreams.

Those burritos shared all of the aforementioned characteristics as well as being covered in salsa. Holy smokes, were they good, and they needed a knife and fork. I was nearly too afraid to try making those burritos again, but I’m delighted to present my own homemade version to you today.

Ingredients for a breakfast burrito

These breakfast burritos are constructed with scrambled eggs, cheddar cheese, handmade hash browns that are crunchy and creamy, green onion, cilantro, pinto beans, and salsa.

The combination of those flavors and textures in one burrito has a delightfully delectable quality.

Also read: Easy Gluten Free Oat Waffles


  • 6 8-inch whole-grain tortillas
  • one complete batch of homemade hash browns
  • six giant eggs
  • a single cup of cooked pinto or black beans (I used canned beans, rinsed and drained)
  • 4 grains of salt
  • Several dashes of a spicy condiment, like Cholula
  • 1/fourth cup unsalted butter
  • ⅔ cup (packed) (packed) sharp cheddar cheese crumbles
  • 6 tablespoons of your preferred salsa, plus extra for serving, divided into 12 cup of chopped green onion (mainly the green portions), and 1/2 cup of chopped cilantro.
  • Optional, if you’re serving the burritos right away: 1 large avocado, diced


  1. To get the eggs ready: With a fork, whisk the eggs in a medium bowl after cracking them there until the mixture is light yellow. Beans are added after seasoning with salt and spicy sauce.
  2. Cooking the eggs: In a medium-sized skillet (either nonstick or cast iron with good seasoning), melt the butter over medium heat. Add the egg mixture, and cook it while often stirring it for 2 to 4 minutes, or until the eggs are just set. Add the cheese, then pour the mixture into a basin. After that, toss in the cilantro and green onion, reserving a little amount of each for garnish if you’re serving the burritos right away.
  3. Run each tortilla under running water briefly to ensure that they are all nice and pliable (trust me). The tortillas should just be heated for a few seconds in the microwave or a skillet.
  4. Spread about a third of a cup of hash browns on each tortilla as you work, keeping them from the edge. 1 tablespoon of salsa should be drizzled over the hash browns. Add roughly 1/3 cup of scrambled eggs on top. (Hash browns and scrambled eggs can be divided amongst the tortillas by eyeballing the amounts.)
  5. By first folding the tortilla over from the bottom to partially cover the filling, then folding in the two edges, the burrito is rolled up. Wrap up the burrito and place it seam side down on a dish. Continue with the other burritos.


  1. If you’re going to serve the burritos straight away, you may either serve them whole, like I did, or cut them in half. Pour some warm salsa over the burritos after warming it in the microwave or on the stove. Add the reserved cilantro and green onion, along with the diced avocado (if using), on top. Serve with a knife and fork right away.
  2. If you plan to freeze the burritos for later, let them cool to room temperature before wrapping one burrito after another in plastic wrap. Burritos should be transferred to a freezer-safe bag and compressed before being sealed. The burritos should be kept frozen. Consume your burritos within 3 to 6 months for the optimum flavor.
  3. Unwrap the plastic wrap from frozen burritos before wrapping it in a damp paper towel to defrost it. 2 to 3 minutes in the microwave, or until well heated. My preference is to serve mine with more salsa.


MAKE IT GLUTEN FREE: Use a certified gluten-free tortilla.
MAKE IT DAIRY FREE: Omit the cheese and replace the butter with olive oil (you could probably get by with less than 1 tablespoon). Definitely serve your burritos with avocado!
MAKE IT QUICK: You could skip the hash browns and add ½ cup more pinto beans.