This breakfast burrito is exactly what you need to start the day off on the right food. I mean foot. See what I did there?
These little guys are packed with veggies, they’re freezer friendly and they’re easy to eat on the go.
Note that the tofu version of this recipe will look really similar to the egg version pictured below. The main difference is that you cook the tofu before the veggies go in! (But even if you cooked the veggies first, then the tofu, it will still work!).
As always, you can customize everything about this recipe.
Almost any veggies you have lying around in your fridge can work!
In the version pictured, I used red and orange bell pepper, green beans, green onion and cabbage because I have a lot leftover from cooking this week.
Tomatoes, greens, asparagus, green beans, eggplant, celery, onions, garlic, mushrooms, potatoes, zucchini, squash, peppers of any kind and cauliflower can all go in this. The only veggie that wouldn’t work (that I can think of) are cucumbers.
What do you usually like in an omelet or scramble?
That’s a good starting point to decide if you want any other delicious ingredients in your burritos. Cheese of any kind (feta, parmesan, cheddar, mozzarella etc) will work. Olives, avocado, bacon or sausage can also go in these burritos. Have leftover black beans or pinto beans? Throw them in there too.
Spice it up.
In the recipe, we’re using salt and pepper, but you can add other spices if you want! A little chipotle powder or cayenne could give this a good kick. Cumin, chili powder, paprika or turmeric could add a little bit of heat and warmth. Use a little bit of dill, thyme, sage or oregano for another interesting flavor profile.
The best thing about this recipe is you can taste your filling before committing to it. Taste the cooked eggs BEFORE you wrap your burritos just to make sure it’s what you want.
How to wrap up a burrito:
I finally made a little gif for you guys! The method goes like this: place filling in the middle, lower third of the tortilla. Then fold up the bottom, then each side to make a little envelope. Then tuck and roll!
Sealing the burritos after you roll them up is totally optional. But I like how it looks, and I like being confident that the tortilla won’t fall apart on me!
To double this recipe, simply double the ingredients!
Storage & reheating notes:
You can place the burritos in an airtight container in the fridge OR you can wrap them up in foil, saran wrap or in reusable beeswax wrap. I use the container method or the foil method!
You can reheat these in the microwave. Make sure to wrap them in a dry paper towel which will absorb any moisture (I promise it’s safe). You can also reheat them in the toaster oven or oven.
Tip: rotate the burrito halfway through reheating to get the filling to reheat evenly.
Breakfast burritos are freezer friendly for up to 3 months! Thaw them in the fridge or directly in the microwave.