meal — vegetarian

Vegetarian Breakfast Burritos

Vegetarian breakfast burritos featuring fresh veggies and cheesy scrambled eggs wrapped in a warm tortilla. | Vegetarian breakfast burritos featuring fresh veggies and cheesy scrambled eggs wrapped in a warm tortilla. |
prep time 15-20 minutes
cook time 15-20 minutes
yield 4 breakfast burritos


Who says breakfast has to include bacon or sausage to be delicious, flavorful, and filling? This mouthwatering combination of onion, bell pepper, and jalapeño enveloped in cheesy scrambled eggs proves that veggies can be the star of your morning meal!

BY:Peas and Crayons


  • 6 large Nellie's Free Range Eggs
  • 1 tablespoon olive oil or Nellie's Free Range Unsalted Butter
  • 1/2 cup bell pepper, diced
  • 1/4 cup red or white onion, diced
  • 1 jalapeño pepper
  • 4 ounces cheese of your choice, grated
  • 4 large flour tortillas
  • Sour cream and salsa for serving
  • Salt and freshly ground black pepper to taste


  • Warm olive oil or butter in a large skillet over medium-high heat. Add diced bell and jalapeño peppers and onion to pan and sauté until tender. Remove from pan and transer to a large bowl.
  • Crack eggs into a small bowl and whisk. Return skillet to medium heat, add a little more oil or butter to coat the pan, and scramble eggs until cooked through. Season with salt and pepper to taste.
  • Transfer eggs to sautéed veggies and mix to combine.
  • For easy assembly, warm four tortillas in the microwave for 20 seconds before filling and rolling. Arrange egg and veggie mixture and cheese in the center of each tortilla, then fold and roll until sealed. Place seam side down and repeat for remaining tortillas.
  • Bring a drizzle of olive oil or butter in a clean skillet to medium heat. Once the pan is hot, add burritos seam side down. Cook for about 3 minutes on each side, or until fillings are hot in the center and tortillas are golden. Serve with sour cream and salsa if desired.


To make any these breakfast burritos ahead, tightly wrap them in aluminum foil after rolling. Store in the refrigerator and reheat as needed. Microwave for 60-90 seconds or let sit at room temperature before cooking. Warm olive oil or butter in a skillet on medium heat, then cook burritos until hot on the inside and toasty on the outside, flipping halfway through. Alternaively, bake in foil at 350F until warmed through, about 15 minutes.

Prefer to freeze them? They can be stored in the freezer for up to a month! Freeze burritos in a single layer on a sheet pan lines with parchment paper. Once fully frozen, wrap burritos individually in parchment paper or foil and add to a large freezer bag (don't forget to label with the date!). To reheat, unwrap burrito and wrap in a damp paper towel. Place on a microwave-safe plate and microwave until warmed through, about 3 minutes. Enjoy immediately or crisp up the outside in a skillet with a little bit of olive oil or butter.

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Comments Reviews

SANDI GRIFFINFebruary 20, 2020

recipe needs proofreading several errors in this one alone.


HI Sandi! Thanks for the heads up on the recipe. We'll be sure to ask our team to proofread this one again. If you happen to have any questions or need assistance, please don't hesitate to reach out at: [email protected] Thanks!

DawnFebruary 07, 2020

Why can't I save this recipe to Pinterest? The 'button' (link) isn't working. :(


Hi Dawn! We're so sorry about this inconvenience, and we've got our team working on it to get this sorted out right away. Thanks so much for letting us know about this!

How much did you like this recipe?


These were great! The only thing I changed was I added a dab of sour cream to the scrambled eggs to make them creamier. Pro tip: if you like creamy scrambled eggs, a touch of sour cream does the trick. Just add the sour cream partway through the egg cooking process. I wish I made more but luckily these are easy to make. I think I found a new favorite to make ahead for work breakfasts.