If you’re looking for a vibrant and satisfying breakfast option that combines wholesome veggies with melty, gooey cheese, you have got to try this Vegetable and Cheese Breakfast Burritos Recipe. It’s an absolute favorite in my kitchen, packed with colorful bell peppers, earthy mushrooms, fresh spinach, fluffy scrambled eggs, and plenty of sharp cheddar cheese—all wrapped snugly in warm flour tortillas. This recipe feels like a comforting morning hug that’s as nutritious as it is delicious, and I’m excited to share every step of making it with you.
Ingredients You’ll Need
The beauty of this Vegetable and Cheese Breakfast Burritos Recipe lies in its simple, fresh ingredients. Each one plays a crucial role in creating a perfect balance of flavors, textures, and colors that will make your taste buds dance. From the softness of scrambled eggs to the slight crunch of bell peppers and the creamy cheese finish, every element is essential.
- 6 large eggs: The foundation for fluffy and protein-packed scrambled eggs that hold everything together.
- 1/4 cup milk: Added for creaminess, helping the eggs become tender and light.
- 1 tablespoon olive oil: For sautéing the veggies and giving them a lovely, subtle richness.
- 1/2 red bell pepper, diced: Adds a sweet crunch and beautiful red hue that brightens the dish.
- 1/2 green bell pepper, diced: Provides a fresh, slightly sharp flavor to balance the sweetness.
- 1/2 small red onion, diced: Offers a mild pungency and depth that makes the filling more complex.
- 1/2 cup mushrooms, sliced: Earthy and tender, mushrooms bring umami and meaty texture.
- 1 cup baby spinach: Adds freshness and a slight bitterness that perfectly complements the cheese.
- 1/2 teaspoon salt: Essential for enhancing the natural flavors of all ingredients.
- 1/4 teaspoon black pepper: For a mild heat kick that wakes up the palate.
- 1 cup shredded cheddar cheese: Melts beautifully and lends a rich, tangy creaminess.
- 4 large flour tortillas: Soft and pliable, these tortillas hold all that goodness together for easy eating.
How to Make Vegetable and Cheese Breakfast Burritos Recipe
Step 1: Whisk and Prepare
Start by whisking together the eggs and milk in a medium bowl until fully combined. This mixture is the heart of your burritos, destined to become irresistibly fluffy scrambled eggs. Setting this aside, you’re preparing the filling that will bring your burritos to life.
Step 2: Sauté the Vegetables
Heat the olive oil over medium heat in a large skillet, then add in the diced red and green bell peppers, red onion, and sliced mushrooms. Sauté for about 4 to 5 minutes until the vegetables soften and release their natural sweetness, creating a colorful and flavorful base for your burritos.
Step 3: Wilt the Spinach
Push the cooked veggies to one side of the skillet and stir in the baby spinach. Cook it just long enough for it to wilt, about 1 to 2 minutes. This step adds that vibrant green touch and a little leafy goodness you’ll love biting into.
Step 4: Cook the Eggs
Pour the egg mixture into the empty side of the skillet. Gently scramble the eggs, stirring occasionally, until they’re fully cooked but still soft and tender. Then, combine the eggs with the sautéed vegetables, folding everything together so each bite is bursting with flavor. Season generously with salt and pepper.
Step 5: Warm the Tortillas and Assemble
Warm your tortillas in a dry skillet or microwave until they’re soft and pliable—this makes rolling the burrito much easier. Divide the egg and veggie mixture evenly among the tortillas. Sprinkle each with a generous handful of shredded cheddar cheese, then roll them up tightly into classic burrito shapes.
How to Serve Vegetable and Cheese Breakfast Burritos Recipe
Garnishes
To take your Vegetable and Cheese Breakfast Burritos Recipe to the next level, consider topping your burritos with fresh guacamole, a dollop of sour cream, or a spoonful of vibrant salsa. A sprinkle of chopped cilantro or green onions adds a fresh, herbal pop that brightens the whole dish.
Side Dishes
Pair these burritos with some crispy breakfast potatoes or a simple fruit salad for a balanced and refreshing meal. A side of black beans or a fresh tomato salsa can also add texture and extra nutrition, making your breakfast spread feel like a feast.
Creative Ways to Present
Wrap these breakfast burritos in foil for a portable morning meal that’s fantastic on the go. For a fun twist, slice them in half diagonally and serve them open-faced on a wooden board with colorful toppings and sauces on the side—perfect for a brunch gathering.
Make Ahead and Storage
Storing Leftovers
Leftover burritos can be tightly wrapped in plastic wrap or foil and stored in the refrigerator for up to 3 days. This makes for a quick and satisfying breakfast or snack when you’re short on time but craving something homemade and nutritious.
Freezing
These burritos freeze exceptionally well. Wrap each burrito securely in foil and place them in a freezer-safe bag or container. They will keep their flavor and texture for up to 2 months—great for batch cooking and future busy mornings.
Reheating
To reheat, unwrap the foil and microwave the burrito for 1 to 2 minutes or warm it in a 350°F oven for about 15 minutes until heated through. This prevents sogginess and helps maintain that just-cooked taste and texture you love.
FAQs
Can I use different types of cheese for the Vegetable and Cheese Breakfast Burritos Recipe?
Absolutely! While cheddar adds a nice sharpness, feel free to experiment with Monterey Jack, pepper jack, or even a mild mozzarella for a different flavor experience that’s just as gooey and delicious.
Is this recipe suitable for a vegetarian diet?
Yes, it’s perfect for vegetarians as it contains no meat and features a variety of fresh vegetables alongside eggs and cheese. It’s a great way to get protein and veggies in one meal.
Can I add other vegetables to the burritos?
Definitely. Feel free to include diced tomatoes, zucchini, or even some corn kernels. Just make sure to adjust sauté times accordingly so everything cooks evenly and stays tender.
How spicy is this recipe?
The recipe itself is mild, but you can easily spice it up by adding chopped jalapeños or serving with a hot sauce or salsa of your choice to suit your heat preferences.
Are these burritos suitable for meal prep?
Yes, they’re fantastic for meal prep. You can make a batch ahead of time, store them in the fridge or freezer, and have a quick, satisfying breakfast ready to reheat whenever you need it.
Final Thoughts
This Vegetable and Cheese Breakfast Burritos Recipe has truly become a go-to in my kitchen for a reason. It’s an easy, colorful, and satisfying way to start the day, blending fresh vegetables with rich cheese and fluffy eggs. I can’t wait for you to try making this delicious, wholesome breakfast at home and see how it quickly earns a permanent spot on your morning menu.
Print
Vegetable and Cheese Breakfast Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These Vegetable and Cheese Breakfast Burritos offer a delightful combination of sautéed vegetables, fluffy scrambled eggs, and melted cheddar cheese wrapped in warm flour tortillas. Perfect for a hearty and nutritious start to your day, they can be enjoyed fresh or prepared ahead for a convenient meal on the go.
Ingredients
Egg Mixture
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 small red onion, diced
- 1/2 cup mushrooms, sliced
- 1 cup baby spinach
Assembly
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the eggs and milk until the mixture is smooth and well combined.
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced red and green bell peppers, red onion, and sliced mushrooms. Cook for 4 to 5 minutes until the vegetables are tender and aromatic.
- Wilt the spinach: Stir in the baby spinach and cook for an additional 1 to 2 minutes until the spinach is wilted.
- Cook the eggs: Push the cooked vegetables to one side of the skillet. Pour the egg mixture into the empty side and scramble gently, stirring occasionally until the eggs are fully cooked but still soft.
- Combine and season: Mix the scrambled eggs thoroughly with the sautéed vegetables. Season the mixture with salt and black pepper to taste.
- Warm the tortillas: Heat the flour tortillas in a dry skillet over low heat or microwave them for a few seconds until warm and pliable.
- Assemble the burritos: Evenly distribute the egg and vegetable mixture among the tortillas. Sprinkle shredded cheddar cheese over each, then roll each tortilla tightly into a burrito shape.
- Serve or store: Enjoy the burritos warm immediately, or wrap them tightly in foil to store for later. To reheat, microwave for 1 to 2 minutes or warm in an oven preheated to 350°F for 15 minutes.
Notes
- For extra flavor, add salsa or hot sauce to the filling before rolling the burritos.
- These burritos can be made ahead of time, wrapped tightly, and frozen for up to 2 months for convenient meal prepping.
- To reheat from frozen, microwave for 1-2 minutes or warm in a 350°F oven for about 15 minutes until heated through.
