Best 2 Vegetarian Breakfast Burritos Recipes

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Looking for a hearty and savory breakfast that will keep you full and satisfied until lunchtime? Look no further than vegetarian breakfast burritos! These burritos are packed with protein, fiber, and flavor, and they're incredibly easy to make. Plus, they're a great way to use up leftover vegetables.

This article features three delicious vegetarian breakfast burrito recipes, each with its own unique flavor profile. The first recipe is for a classic vegetarian breakfast burrito, made with eggs, cheese, black beans, and avocado. The second recipe is for a spicy vegetarian breakfast burrito, made with eggs, cheese, roasted red peppers, and chipotle sauce. The third recipe is for a healthy vegetarian breakfast burrito, made with eggs, cheese, spinach, and tomatoes.

No matter which recipe you choose, you're sure to enjoy a delicious and satisfying breakfast. So what are you waiting for? Get cooking!

Here are our top 2 tried and tested recipes!

VEGETARIAN BREAKFAST BURRITO



Vegetarian Breakfast Burrito image

Provided by Food Network

Time 20m

Yield 6 Servings

Number Of Ingredients 6

6 each Mission® Carb Balance Medium Soft Taco Tortillas
16 oz. Egg whites
16 oz. Hash brown potatoes, packaged
10 oz. Spinach, fresh
12 oz. Mozzarella cheese, shredded
As needed Salt and black pepper

Steps:

  • 1.In a large skillet, over medium heat, cook hash brown potatoes according to package directions. Add fresh spinach to skillet towards the end of cooking time and toss lightly. Cook until spinach is slightly wilted and soft.
  • 2.In a non-stick skillet, over medium heat, scramble egg whites, seasoning with salt and pepper to taste.
  • 3.To serve, lay tortillas on a work surface. Fill each with approximately 2 oz. of mozzarella, then spoon in egg whites and potato/spinach mixture, dividing evenly between each tortilla. Roll burrito style, heat in microwave for 30 seconds each, or for a crispier outside, bake in 350°F oven for 5 minutes and serve.

VEGETARIAN BREAKFAST BURRITOS



Vegetarian Breakfast Burritos image

This recipe comes from the Serendipity Inn in Wisconsin. This is an excellent dish for breakfast, brunch or even dinner. You make everything the day before and bake just before serving the next day. Any seasonal vegetables can be used in these burritos. These are wonderful served with salsa and sour cream.

Provided by CgyVegan

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1/2 medium onion, sliced
1 large red bell pepper, cut lengthwise into 2 inch thick slices
1 large garlic clove, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 teaspoons fresh dill
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 dash hot pepper sauce
1 3/4 cups monterey jack cheese, shredded
6 (8 inch) flour tortillas, 8 inches in diameter
4 large eggs, beaten
2 cups skim milk or 2 cups soymilk
1 teaspoon all-purpose flour
1 teaspoon mustard powder

Steps:

  • Grease a 9 x 13 inch baking dish.
  • Heat oil in large skillet over medium heat. Saute onion and pepper 5 minutes, or until tender. Add garlic, and cook 2 minutes more. Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed. Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
  • Spoon 1/3 cup of spinach/veggie mixture down the centre of each tortilla. Roll tortilla tightly, and place seal side down in baking dish. Whisk together eggs, milk, flour and mustard powder, and pour over tortillas. Cover dish with foil, and refrigerate overnight.
  • Preheat oven to 350 deg. F.
  • Bake burritos 45 minutes, or until eggs are set. Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown. Let stand 10 minutes before serving with salsa and sour cream.

Tips:

  • Prep ahead: Cut veggies, cook tofu, and make the salsa the night before for a quick and easy breakfast.
  • Use fresh ingredients: Fresh vegetables, herbs, and spices will give your burritos the best flavor.
  • Don't overcrowd the pan: When cooking the tofu and vegetables, don't overcrowd the pan or they won't cook evenly.
  • Warm the tortillas: Warm the tortillas in a skillet or over an open flame before filling them to make them more pliable.
  • Fill the burritos tightly: Fill the burritos tightly so they don't fall apart when you eat them.
  • Serve with your favorite toppings: Serve the burritos with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

These vegetarian breakfast burritos are a delicious and satisfying way to start your day. They're packed with protein, vegetables, and healthy fats, and they can be easily customized to your liking. Whether you're a vegetarian or meat-eater, these burritos are sure to please. So next time you're looking for a quick and easy breakfast, give these vegetarian breakfast burritos a try!

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