Vegetable and Cheese Breakfast Burritos Recipe
If you’re looking to add a burst of color and easy comfort to your morning, Vegetable and Cheese Breakfast Burritos are about to become your new favorite way to start the day. Packed with tender scrambled eggs, vibrant sautéed veggies, gooey cheddar cheese, and wrapped in a warm tortilla, these burritos are both a treat for the eyes and a hearty, satisfying breakfast. The best part? You can make them ahead, customize the fillings, and feed a hungry crew in under half an hour. It’s honestly hard to think of a breakfast that checks more happy boxes—or tastes this good!
Ingredients You’ll Need
There’s an effortless beauty in how simple these ingredients are, yet each one is vital for flavor, creaminess, or that irresistible melty texture. Every addition brings its own magic to these Vegetable and Cheese Breakfast Burritos, so don’t skip the colors, the seasonings, or the optional sauces if you want extra pizzazz.
- Flour tortillas: The sturdy yet soft wrap that holds everything together and makes these burritos so portable.
- Large eggs: Our protein-packed base for a fluffy, rich filling.
- Milk: Whisked in with the eggs to add creaminess and keep the scramble tender.
- Salt: Balances all the flavors and boosts the eggs’ natural savory notes.
- Black pepper: Adds just the right hint of gentle spice.
- Olive oil: Used for sautéing the veggies, it adds flavor and ensures nothing sticks.
- Diced red bell pepper: Provides sweetness and a pop of bright color that makes the filling so pretty!
- Diced onion: Lends a subtle, aromatic sharpness that wakes up the burrito.
- Chopped fresh spinach: A handful of greens for nutrition, color, and a soft bite.
- Shredded cheddar cheese: Brings in creamy, salty richness—watch it melt and mingle!
- Salsa (optional): For a tangy, spicy topping if you want to take your burrito over the top.
- Hot sauce (optional): Perfect for those who love a little morning kick.
How to Make Vegetable and Cheese Breakfast Burritos
Step 1: Whisk the Eggs
Start by cracking your eggs into a medium bowl, then add the milk, salt, and black pepper. Use a whisk or sturdy fork to beat everything together until smooth, pale, and a little frothy. The milk makes the finished scramble extra light, so don’t skip it. This step ensures a flavorful, evenly seasoned base for the Vegetable and Cheese Breakfast Burritos.
Step 2: Sauté the Veggies
Add olive oil to a skillet and set it over medium heat. Once it’s shimmering, toss in your diced red bell pepper and onion. Sauté for about 4 to 5 minutes, stirring occasionally, until they soften and the onion turns a little translucent. Now, stir in the spinach and cook for another minute until it wilts into a gorgeous deep green mound.
Step 3: Scramble the Eggs
Push the veggies around the pan to create a little nest, then pour your egg mixture right on top. Let the eggs sit for a few seconds, then gently stir and fold with a spatula, scraping the bottom of the pan. Keep going until the eggs are just set and cooked through but still soft. The key here is to keep things tender—no overcooked eggs, please!
Step 4: Add the Cheese
Turn off the heat and immediately sprinkle the shredded cheddar cheese over your warm eggs and veggies. With the heat from the pan, the cheese melts right in, making every bite creamy and irresistible. Mix gently to distribute the melty goodness throughout the filling.
Step 5: Warm the Tortillas
Pop your tortillas in the microwave, covered with a damp paper towel for 20-30 seconds, or heat them one at a time in a dry skillet. This makes them more pliable and easier to roll without tearing, plus it’s so much cozier biting into a warm wrap!
Step 6: Assemble the Burritos
Lay out each tortilla and heap a generous portion of the egg and veggie mixture right in the center. If you’re a salsa or hot sauce fan, now’s the time to drizzle it on top. Fold in the sides, then roll up from the bottom, tucking as you go, to create a tight, neat bundle. You’ve just made yourself the perfect Vegetable and Cheese Breakfast Burritos!
How to Serve Vegetable and Cheese Breakfast Burritos
Garnishes
A little garnish can take these breakfast burritos from everyday to brunch-level impressive. Try fresh chopped cilantro, a dollop of sour cream, or a few slices of creamy avocado. Even a sprinkle of extra cheese will make your Vegetable and Cheese Breakfast Burritos look (and taste) even more tempting.
Side Dishes
Pair your burritos with crispy hash browns, a fresh fruit salad, or even some seasoned black beans for a truly satisfying meal. The Vegetable and Cheese Breakfast Burritos are fantastic on their own, but a side dish or two turns them into a full brunch spread.
Creative Ways to Present
Cut your burritos in half and arrange the colorful cross-sections on a platter for easy sharing. If you’re serving a crowd, try wrapping each one in foil with personalized labels so everyone can grab their own. You could even set up a DIY burrito bar with different toppings so everyone customizes their perfect Vegetable and Cheese Breakfast Burritos just the way they love.
Make Ahead and Storage
Storing Leftovers
If you have extra burritos (or intentionally make a big batch), just wrap them tightly in foil or plastic wrap and stash them in the refrigerator. Your Vegetable and Cheese Breakfast Burritos will stay fresh and tasty for up to 3 days, making them a perfect make-ahead breakfast solution for busy mornings.
Freezing
These burritos freeze beautifully! Let them cool completely, then wrap each one tightly in aluminum foil and freeze. They’ll keep well for up to 2 months. To grab-and-go, simply write the date on each package as you store them, and you’ll have breakfast at your fingertips anytime you need it.
Reheating
From the fridge, microwave your burrito in the foil for about a minute, then unwrap and heat for an additional 30 seconds to ensure it’s hot all the way through. For frozen burritos, reheat in the microwave (unwrapped) for 2–3 minutes, or pop them (still wrapped in foil) into a 350°F oven for 20 minutes. Either way, you’ll be biting into fresh-tasting Vegetable and Cheese Breakfast Burritos in no time.
FAQs
Can I swap out the vegetables or add others?
Absolutely! Vegetable and Cheese Breakfast Burritos are endlessly customizable. Try mushrooms, zucchini, or kale for a twist, or use whatever veggies you have on hand. Just keep the ratios similar for best results.
Are these burritos kid-friendly?
Yes, kids love these! If your little ones aren’t fans of certain veggies, just leave them out or chop them extra small. The cheesy eggs inside the soft tortilla are usually a big hit.
What type Breakfast
Cheddar melts beautifully and brings a sharp, classic flavor, but feel free to try Monterey Jack, pepper jack for spice, or even a mild mozzarella if you prefer. Experiment to find your favorite combo.
How can I make these burritos vegan?
Swap out the eggs for scrambled tofu and use a plant-based cheese and milk alternative. Add extra veggies or black beans for even more protein and fiber. The method stays just as easy and delicious!
Can these be made gluten-free?
You bet. Just use your favorite gluten-free tortillas instead of flour tortillas. All the other fillings are naturally gluten-free, so everyone can enjoy Vegetable and Cheese Breakfast Burritos together.
Final Thoughts
There’s something incredibly comforting about a breakfast that’s both colorful and satisfying, and these Vegetable and Cheese Breakfast Burritos totally deliver. Whether you eat them fresh out of the skillet or unwrap a make-ahead one on a busy morning, every bite is packed with flavor, warmth, and a little homemade happiness. Give them a try—you’ll soon see why they might just become your family’s go-to morning meal too!
Print
Vegetable and Cheese Breakfast Burritos Recipe
- Total Time: 20 minutes
- Yield: 4 burritos 1x
- Diet: Vegetarian
Description
Start your day with a delicious and satisfying meal by making these Vegetable and Cheese Breakfast Burritos. Packed with eggs, veggies, and cheese, these burritos are easy to prepare and perfect for a hearty breakfast on the go.
Ingredients
Egg Mixture:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Filling:
- 1 tablespoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup chopped spinach
- 1/2 cup shredded cheddar cheese
Additional:
- 4 large flour tortillas
- 1/4 cup salsa (optional)
- Hot sauce (optional)
Instructions
- Egg Mixture: In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Filling: Heat olive oil in a skillet over medium heat. Sauté red bell pepper and onion until softened. Add spinach and cook until wilted. Pour in the egg mixture and scramble until fully cooked. Stir in cheese until melted.
- Assembly: Warm tortillas, spoon egg mixture onto each, add salsa or hot sauce if desired. Fold in the sides, roll up tightly, and serve immediately or wrap for later.
Notes
- To make ahead, wrap burritos in foil and store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 215mg
