I love a good, hearty breakfast. It is truly the most important meal of the day and I feel like when you set the day off on the right foot, you are setting yourself up for success for the rest of the day. This vegetarian breakfast burrito recipe is hearty, filling, and a healthy way to start off your day.

What spices did I use in this vegetarian breakfast burrito?

The key to making this vegetarian breakfast burrito recipe next level is the flavoring I used. I teamed up with my friends at Simply Organic to create something absolutely delicious. I always trust them to have such high quality spices to really take my recipes to the next level. For this recipe I used their:

• Rosemary
• Sage
• Garlic Powder
• Black Pepper

These flavors add such the perfect warming, fall flavors to this burrito. Like does anything really get better than rosemary, sage, and GARLIC!?

How to make a vegetarian breakfast burrito:

1. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat for 30 seconds. Add onion, rosemary, 2 teaspoons sage, and garlic powder; cook for 5 minutes or until onions are translucent. Add mushrooms, bell pepper and spinach. Cook, stirring occasionally, for 10 minutes or until completely tender, and set aside.

2. In a medium bowl, whisk together eggs, salt, pepper and dash of sage. In a medium pot, heat remaining 1 tablespoon butter, add egg mixture and cook through, stirring to scramble.

3. Lay out tortillas and spoon one third of vegetables and one third of eggs onto center of each tortilla. Top each with crumbled feta, fold over left and right sides, then tuck bottom of tortilla over filling and roll into a burrito.

4. Heat a skillet to medium and cook each burrito for 2 minutes on each side. Let cool slightly, cut in half and enjoy with salsa.

Expert Tips & FAQ:

What else can I put in a breakfast burrito? The options are endless. Think of this the same way as you would think of a omelet where you can throw just about any veggie into it and it’ll taste great. You can also play with the spices and add more, less, or different types for a different flavor profile.

What should I serve these with? I love them with salsa and sour cream, however, you can serve with your favorite hot sauces, or whatever floats your boat!

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How do I make this recipe vegan? Since this recipe is heavily reliant on eggs, it’s hard to make an exact vegan replication, but you can make a tofu scramble instead to add some protein into this, use vegan cheese, and butter.

For the recipe, click here

Other breakfast recipes you’ll love:

• Savory Steel Cut Oats
• Healthy Breakfast Cookies

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High Protein Breakfast Burrito

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A high-protein breakfast burrito recipe that is completely customizable and delicious. It'll fill you up and fuel your day. 🌯

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Vegetarian Breakfast

Cuisine Mediterranean-Inspired, Vegetarian

Servings 4 burritos

Calories 533 kcal

Ingredients

  

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For the Greek Black Beans:

• 1- 398 ml can of black beans
• 1 tbsp. olive oil
• 2 tbsp. oregano
• 1 ½ tsp. garlic powder
• 1 tsp. minced onion
• 1 tsp. salt
• ½ tsp. black pepper
• Juice of ½ lemon

For the Burritos:

• 1 tbsp olive oil
• 2 cups spinach
• 1 large red pepper diced
• ¼ cup red onion diced
• 3 hard-boiled eggs grated
• ¼ cup feta
• Fresh mint
• Tzatziki
• 4 large tortillas

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Instructions

 

To make the seasoned black beans:

• Add all of the ingredients to a pot over medium-high heat.
• Cook until the rice wine vinegar and excess moisture evaporates and the beans are creamy. 
• Remove from heat and allow it to slightly cool.
• Add the olive oil, red pepper, and red onion to a large pan over medium-high heat.
• Cook until tender and lightly golden. About 5 minutes.
• Add the spinach at the very end and cook for another 1 – 2 minutes.
• Season vegetables to taste. 
• Transfer to a dish and set aside to cook slightly. 

To assemble the burritos:

• Place one tortilla onto a clean countertop. 
• Add a couple spoonfuls of tzatziki to the center and spread (ONLY IF ENJOYING IMMEDIATELY, if you’re freezing them, be sure to thaw, cook and dip in Tzatziki). 
• Add about ½ cup of black beans, ¼ cup cooked veggies, ½ – 1 whole egg (grated), feta, and fresh mint.
• Fold the bottom of the tortilla over the filling, tuck in the sides and finish rolling. 
• Slice in half with a sharp knife and enjoy immediately or, seal in plastic wrap to store in the freezer for later!!

Video

Notes

To make this dish vegan, use dairy-free feta + tzatziki AND omit the eggs or swap for your favorite egg replacement!

Choose whatever tortilla you wish- make it gluten free!

Add any extra vegetables or ingredients you desire, this is a customizable Greek breakfast burrito!

This burrito is AWESOME for busy schedules and packed full of protein and goodness!

Store the prepared burritos in the freezer for up to 1 month. To enjoy again, remove the plastic, wrap in tinfoil, and bake for 10 – 15 minutes in a 350F oven! Allow to cool and take on the go again! YUM!

OR! You can also keep all of the burrito ingredients stored separately for 5 – 6 days and assemble when desired.

Nutrition

Serving: 1 | Calories: 533kcal | Carbohydrates: 49.7g | Protein: 28.3g | Fat: 26g | Saturated Fat: 8.4g | Polyunsaturated Fat: 3.2g | Cholesterol: 391.3mg | Sodium: 1505.4mg | Fiber: 14.3g | Sugar: 4.3g

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