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5 from 5 votes

Vegetarian Breakfast Burrito Recipe

Delicious vegetarian breakfast burrito recipe that's freezer friendly and easy to make. They are great for meal prep and are packed with veggies. 

Prep Time15 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 150kcal


  • 2 tablespoon vegetable oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 6 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoon hot sauce optional
  • ¾ cup Tillamook Extra Sharp cheddar cheese shredded
  • ¾ cup Tillamook Farmstyle Thick Cut Mexican 4 Cheese blend Shredded Cheese
  • 1 cup salsa homemade or store-bought
  • 4 large tortillas burrito size
  • 1 avocado diced


  • Heat vegetable oil in a pan over medium heat.
  • Saute onion until translucent.
  • Add in chopped bell pepper and saute for 3-5 minutes.
  • Crack the eggs in a bowl and whisk until combined. Add in salt and pepper.
  • Add the eggs to the onions and pepper. Turn the heat to medium low and cook the eggs, scrambling them until they're fully cooked and fluffy.
  • Add hot sauce to the eggs if desired.
  • Add half of the cheddar and half of the Mexican blend to the eggs and mix until the cheese is melted.
  • Place the tortillas on a board and spread some salsa on them.
  • Divide the eggs between the tortillas and top with the remaining cheese.
  • Roll the tortilla over the filling tightly and tuck in the sides.
  • Heat a clean skillet over medium heat and place the burritos in the skillet. Heat until it's golden brown on all sides and the cheese is melted.
  • If desired, heat some salsa in and spread it over the burrito and top with chopped avocados.


Calories: 150kcal