If you want a way to bulk up your burritos without loading on the extra calories, a healthy breakfast burrito packed with protein from eggs and stuffed with roasted veggies full of southwest seasoning is the way to go!
Check out how easy they are to make for breakfast or dinner.
After making the Southwest Veggie Tacos, I had a TON of leftover roasted veggies, which are great for bulking up burritos without packing on the calories!
Are Breakfast Burritos Healthy?
Depending on what you include in the recipe, breakfast burritos can be a satiating and balanced meal!
I find burritos the perfect opportunity to add more veggies into the day. Foods like spinach, mushrooms, peppers, squash, and black beans can be finely chopped, sauteed, and added in. After that, you wrap everything with a warm tortilla, serve with a little guacamole, and you’re set!
It’s simple, easy, and D-E-L-C-I-O-U-S!
Healthy Breakfast Burrito Ingredients
I’ve included the recipe for roasted veggies below so you can make it ahead of time or make the tacos one night and these burritos for another meal later in the week! Here’s what you’ll need:
- Southwest Roasted Veggies
- Burrito-size tortillas
- Sour Cream
- Shredded Cheddar cheese
Pro tip: if you’re short on time but want to bulk up your burrito, add some corn, black beans, and salsa instead.
How to Make Southwest Roasted Veggies
It’s a beautiful variety of fresh vegetables, seasoned with my homemade taco seasoning, and roasted to perfection! First, let’s go over what you’ll need! If you don’t have some of the ingredients, check the suggestions below and swap them out according to your taste.
- Cherry tomatoes halved
- Frozen corn, thawed
- Zucchini, diced
- Red onion sliced
- Red bell pepper, seeded and sliced
- Olive oil
- Arriba or taco seasoning
- Black beans, drained
- Lime juice
Now let’s make them!
Preheat the oven to 400F. Line a rimmed baking sheet with parchment.
In a large bowl, combine the tomatoes, corn, zucchini, onion, bell pepper, olive oil, and seasoning. Stir to coat the veggies with the oil and seasoning.
Transfer to the baking sheet and roast for 15 minutes, stir and add the black beans, and a few squeezes of lime. Roast for another 5 to 10 minutes, until all the veggies are soft.
4. Remove from the oven.
Once they’re finished, you can add the veggies to these burritos, salads, wraps, quesadillas, and the list goes on.
Healthy Ingredient Variations
I’m all about using whatever you have on hand, especially for a recipe like this where anything goes! Whether you know your kids won’t touch zucchini or you don’t have bell peppers, you can swap and add ingredients as much as you desire. Just roast them with taco seasoning, and it’s all the same.
- Chopped mushrooms
- Chopped spinach
- Diced sweet potato
- Diced cauliflower
- Frozen fajita pepper mix
- Pinto Beans
Making Breakfast Burritos
Now that you have everything ready to go, let’s make these bad boys!
1. Scramble the eggs
In a large skillet, heat oil over medium heat. Add the eggs and scramble. Once the eggs are cooked through remove from heat.
2. Reheat the veggies
If needed, reheat the roasted southwest veggies in the microwave or on the stove-top.
Place the warmed tortillas onto a cutting board. Place the eggs, followed by the veggies, sour cream, salsa, and cheese, making a row of each ingredient. Fold and roll burrito style (directions provided below).
How to Fold Breakfast Burritos
The only problem with burritos is we tend to overstuff them, and they wind up breaking, or everything falls. It’s a real problem, so here are a few steps to fold burritos of any kind, so they stay intact and out of your lap.
- Layer the ingredients in the center of the tortilla.
- Fold one side of the tortilla over the ingredients.
- Take both sides and fold them in.
- Roll the burrito over, and it’s sealed!
This entire process is shown in the video, so check there too!
How to Freeze Breakfast Burritos
Breakfast burritos ARE freezer-friendly, and in my books, that’s just one more reason to love them! They’re much healthier than the pre-frozen option at the store and you can batch make these to your heart’s content. Here’s how:
- Prepare the burrito as directed above.
- Once the burritos are cooked, allow them to cool down to room temperature.
- Wrap them in parchment paper and place in the freezer—store for up to 1 month.
To reheat the breakfast burritos:
Remove the frozen burrito from the parchment paper. Place on a microwave-safe plate and heat for 2-3 minutes or until heated through.
What to Serve With Breakfast Burritos
Whether you want to make these for breakfast or to enjoy for another meal, here are some ideas you can alongside:
SouthWest Breakfast Burritos
Southwest Roasted Veggies
- ½ pint cherry tomatoes
- ½ cups corn
- 1 medium zucchini, diced
- ½ onion , sliced
- 1 red bell pepper, seeded and sliced
- 1 tablespoon olive oil
- ½ tablespoon taco seasoning
- 15- ounce can black beans, drained
- Juice from half a lime
SouthWest Breakfast Burritos
- 6 eggs, whisked
- 1 ½ cups reserved Southwest Roasted Veggies
- 4 burrito style tortillas, warmed
- ½ cup sour cream
- ½ cup salsa
- ½ cup shredded Cheddar cheese
- Preheat the oven to 400F. Line a rimmed baking sheet with parchment.
- In a large bowl, combine the tomatoes, corn, zucchini, onion, bell pepper, olive oil, and seasoning. Stir to coat the veggies with the oil and seasoning.
- Transfer to the baking sheet and roast for 15 minutes, stir and add the black beans, and a few squeezes of lime. Roast for another 5 to 10 minutes, until all the veggies are soft.
- Remove from the oven.
- In a large skillet, heat oil over medium heat. Add the eggs and scramble. Once the eggs are cooked through, remove from heat.
- Meanwhile, warm the veggies in the microwave.
- Place the warmed tortillas onto a cutting board. Place the eggs, followed by the veggies, sour cream, salsa, and cheese, making a row of each ingredient. Fold and roll burrito style.