Ingredients
For the Scrambled Eggs
For the Filling
For Assembly
Instructions
Preparation
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Heat olive oil in a large non-stick skillet over medium heat. Pour in egg mixture and cook, stirring occasionally, until eggs are set but still slightly creamy, about 3-4 minutes. Remove from heat and set aside.
- In a small bowl, combine diced tomatoes, red onion, cilantro, and lime juice to make a quick pico de gallo.
- Warm the black beans in a small saucepan.
- Warm tortillas slightly to make them more pliable (about 20 seconds in microwave or 10 seconds in a dry skillet).
Assembly
- Lay a tortilla flat
- Spread 30g (2 tbsp) sour cream in the center
- Add ¼ of the scrambled eggs
- Top with ¼ of the black beans
- Add ¼ of the pico de gallo
- Sprinkle ¼ of the cheese
- Add ¼ of the sliced avocado
- Add hot sauce if desired
- Fold in the sides of the tortilla, then roll from the bottom up, tucking in the filling as you go.
About This Vegetarian Breakfast Burrito
Start your day with our protein-packed vegetarian breakfast burrito - a wholesome morning meal that combines fluffy scrambled eggs, fiber-rich black beans, and fresh homemade pico de gallo. This satisfying breakfast option originated from Mexican-American cuisine and has become a morning staple for those seeking a balanced meal that keeps you energized throughout the day. The combination of protein from eggs, healthy fats from avocado, and fiber from beans makes this high-protein breakfast ideal for busy mornings, meal prep enthusiasts, or anyone looking for a delicious hand-held breakfast that's ready in just 35 minutes. Unlike many restaurant versions, our homemade breakfast burrito allows you to control the ingredients while still delivering that satisfying combination of flavors and textures that makes breakfast burritos so popular.
Tips for Perfect Vegetarian Breakfast Burritos
- Egg Perfection: For the creamiest scrambled eggs, remove them from heat when they're still slightly wet - they'll continue cooking from residual heat. This prevents dry, rubbery eggs that can diminish the overall quality of your breakfast burrito.
- Proper Filling Distribution: Place ingredients in the center of your tortilla in a rectangular shape rather than a round pile to ensure even distribution when rolled. This technique ensures every bite contains a perfect balance of all ingredients.
- Temperature Management: As noted in the recipe, bringing all ingredients to room temperature before assembly prevents condensation that leads to soggy tortillas. This simple step maintains the structural integrity of your breakfast burrito.
- Proper Rolling Technique: Fold in the sides first, then tightly roll from the bottom up while tucking in the filling. If needed, secure with toothpicks or wrap tightly in foil to maintain shape until ready to eat.
- Tortilla Selection: Choose large (25cm/10-inch) flour tortillas that are fresh and pliable. Warming them slightly as recommended in the recipe makes them more flexible and less likely to tear during rolling and eating.
Serving Suggestions & Variations
These vegetarian breakfast burritos pair wonderfully with a side of roasted breakfast potatoes, fresh fruit, or a simple green salad for a complete meal. For extra flavor, serve with additional sides of guacamole, salsa verde, or hot sauce to suit individual taste preferences. The recipe is incredibly versatile - add roasted sweet potatoes, sautéed bell peppers, or spinach for extra nutrients and flavor. Meat-eaters can incorporate cooked bacon, breakfast sausage, or chorizo. For a Mexican-inspired variation, add a sprinkle of taco seasoning to your eggs or beans. Those following specific dietary needs can easily adapt this recipe - make it vegan by substituting the eggs with scrambled tofu and using plant-based cheese and sour cream alternatives. For a gluten-free option, simply swap the flour tortillas with certified gluten-free corn or cassava flour tortillas.
Prep Ahead & Storage
Save time on busy mornings by prepping components in advance. The pico de gallo can be made up to 2 days ahead and stored in an airtight container in the refrigerator. You can also pre-cook the scrambled eggs and black beans the night before, storing them separately in airtight containers.
For meal prep, assemble the complete breakfast burritos as directed, wrap tightly in aluminum foil, and refrigerate for up to 3 days. For longer storage, freeze the foil-wrapped burritos in a freezer-safe bag for up to 1 month. Label each with the date to track freshness.
To reheat refrigerated burritos, place them in a preheated 180°C (350°F) oven for 15 minutes or until warmed through. For frozen burritos, either thaw overnight in the refrigerator before reheating as above, or reheat directly from frozen at 180°C (350°F) for 30-35 minutes. For a crispy exterior, unwrap the foil for the last 5 minutes of reheating or pan-sear in a dry skillet for 1-2 minutes per side after initial warming.