If you’re on the hunt for a delicious, wholesome morning meal that energizes you and excites your taste buds, this Vegetable and Cheese Breakfast Burritos Recipe is your new best friend. Combining fresh veggies, fluffy scrambled eggs, and melty cheddar cheese all wrapped up in a warm flour tortilla, these burritos are a vibrant, satisfying start to your day. Whether you’re rushing out the door or sitting down for a leisurely breakfast, these burritos deliver comfort and nutrition in every bite.
Ingredients You’ll Need
Simple, fresh ingredients are the secret to making these breakfast burritos truly shine. Each component plays its part, adding texture, flavor, and richness that perfectly balance one another.
- Olive oil: Adds a mild, fruity flavor and helps sauté the vegetables to tender perfection.
- Diced onion: Offers a sweet and savory base to build flavor right from the start.
- Diced red bell pepper: Brings a pop of color and a subtle sweetness that brightens the dish.
- Diced zucchini: Adds a fresh, tender bite with a gentle earthiness.
- Baby spinach (chopped): Gives a nutritious boost and a lovely green hue that makes these burritos feel extra wholesome.
- Large eggs: Provide that fluffy, protein-packed scramble that forms the heart of the filling.
- Milk: Ensures the eggs cook up tender and creamy rather than rubbery.
- Salt and black pepper: Enhance all the flavors in a subtle but essential way.
- Shredded cheddar cheese: Melts into the eggs, adding richness and a slightly sharp tang.
- Large flour tortillas: The perfect pillowy wrap that holds all the delicious fillings together.
- Salsa or hot sauce (optional): Adds a spicy kick and extra dimension when you want to mix things up.
How to Make Vegetable and Cheese Breakfast Burritos Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large skillet over medium heat. Toss in the diced onion and red bell pepper and let them cook for 3 to 4 minutes, stirring occasionally, until they soften and release their sweet aromas. Then, add the zucchini to the mix and cook for an additional 2 minutes. Finally, stir in the chopped spinach and cook just until it wilts—about a minute. This colorful veggie base is the secret to the burst of freshness and texture in every bite.
Step 2: Prepare and Scramble the Eggs
While your veggies soften, whisk together the eggs, milk, salt, and black pepper in a bowl until everything is nicely combined. Pour this mixture right into the skillet with your veggies, stirring gently and occasionally as the eggs cook. This step ensures the eggs fluff up perfectly and soak up all the wonderful flavors from the vegetables. Cook until fully set and scrambled through.
Step 3: Melt the Cheese Into the Eggs and Vegetables
Once your eggs are fully cooked, remove the skillet from the heat and immediately sprinkle the shredded cheddar over the top. Stir everything together so the cheese melts evenly, turning the scramble beautifully gooey and cheesy. This comforting melty layer is what makes these burritos absolutely irresistible.
Step 4: Warm the Tortillas
To avoid any cracking or breaking when rolling, warm your large flour tortillas in a dry skillet or microwave until they’re soft and pliable. This simple step makes wrapping up your filling quick and mess-free.
Step 5: Assemble the Burritos
Spoon the cheesy egg and veggie mixture evenly down the center of each warm tortilla. Fold the sides in toward the center, then roll the tortilla up tightly to encase all the goodness inside. Serve immediately with your favorite salsa or hot sauce for that extra zing, or wrap each burrito tightly in foil if you want a handy grab-and-go breakfast.
How to Serve Vegetable and Cheese Breakfast Burritos Recipe
Garnishes
Sprinkling fresh chopped cilantro or a dollop of creamy avocado adds a refreshing contrast to the warm, rich burritos. You can also serve these with sliced jalapeños or a bit of tangy sour cream for that wow factor on the plate.
Side Dishes
Pair these burritos with lightly seasoned breakfast potatoes, a fresh fruit salad, or even a crisp green salad for a balanced meal. These sides complement the burritos by adding variety in texture and flavor without overpowering the main dish.
Creative Ways to Present
Turn your burritos into a brunch centerpiece by slicing them in half on the diagonal and stacking them in a colorful dish. For a portable meal, individually wrap each burrito in parchment and foil—perfect for breakfast on the go or even a picnic treat.
Make Ahead and Storage
Storing Leftovers
Leftover burritos keep wonderfully in the refrigerator wrapped tightly in foil or airtight containers for up to three days. This makes them an excellent option for meal prepping your mornings.
Freezing
Want to enjoy these burritos even on your busiest mornings? Wrap each burrito in foil and place them in a freezer-safe bag. They freeze beautifully for up to one month, ready to be reheated whenever you crave a quick and satisfying breakfast.
Reheating
To reheat, simply microwave the burrito for 1 to 2 minutes or bake it in a preheated oven at 375°F for about 15 minutes until heated through. This reheating method keeps the tortilla soft and the filling nicely warmed without drying it out.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cheddar is fantastic for its meltiness and flavor, Monterey Jack or pepper jack are great alternatives if you want to add a bit of creaminess or a spicy kick.
Is this recipe suitable for a vegetarian diet?
Yes, this Vegetable and Cheese Breakfast Burritos Recipe is fully vegetarian as it includes no meat products and focuses on fresh vegetables, eggs, and cheese for protein and flavor.
Can I make these burritos gluten-free?
Definitely! Just swap the regular flour tortillas for gluten-free tortillas, and you’ll have a tasty gluten-free breakfast option without compromising on flavor.
What can I add to make these burritos more filling?
You can add black beans, cooked breakfast potatoes, or even some cooked quinoa to bulk them up and add extra protein and fiber for a heartier meal.
How spicy are these burritos?
The burritos themselves are mild, letting the natural flavors of the vegetables shine. You can easily spice them up by serving with salsa, hot sauce, or adding diced jalapeños to the vegetable mix.
Final Thoughts
There’s something truly comforting about starting your day with a warm, cheesy, veggie-packed breakfast wrapped in a soft tortilla. This Vegetable and Cheese Breakfast Burritos Recipe brings simplicity, nutrition, and bold flavor together in a way that’ll have you making it again and again. Give it a try and watch how quickly it becomes a staple in your morning routine.
Print
Vegetable and Cheese Breakfast Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Vegetable and Cheese Breakfast Burritos combine sautéed fresh vegetables with fluffy scrambled eggs and melted cheddar cheese, all wrapped in warm flour tortillas. Perfect for a quick, satisfying breakfast or make-ahead meal, they offer a delicious vegetarian start to your day with a balance of protein, veggies, and flavor.
Ingredients
Vegetables
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/2 cup baby spinach, chopped
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 1 cup shredded cheddar cheese
- 4 large flour tortillas (burrito size)
- Salsa or hot sauce (optional, for serving)
Instructions
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3–4 minutes until softened. Then add the diced zucchini and cook for an additional 2 minutes. Stir in the chopped spinach and cook until wilted, about 1 minute.
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
- Cook Eggs with Vegetables: Pour the egg mixture into the skillet with the cooked vegetables. Stir occasionally, cooking until the eggs are fully scrambled and cooked through.
- Add Cheese: Remove the skillet from heat. Stir in the shredded cheddar cheese until melted and well combined with the egg and vegetable mixture.
- Warm Tortillas: Heat the flour tortillas in a dry skillet or microwave until they become pliable and easy to roll.
- Assemble Burritos: Spoon the egg and veggie mixture evenly down the center of each warm tortilla. Fold in the sides and roll up tightly to form a burrito.
- Serve: Serve the burritos immediately with salsa or hot sauce if desired. Alternatively, wrap them in foil for a convenient grab-and-go breakfast.
Notes
- These burritos can be made ahead and frozen for convenient meals.
- To reheat frozen burritos, microwave for 1–2 minutes or bake at 375°F for 15 minutes until warmed through.
- For a flavor variation, swap the cheddar cheese with Monterey Jack or pepper jack cheese.
