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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 seasoned vegetables is the way to go!

Are Breakfast Burritos Healthy?
Depending on what you include in the recipe, breakfast burritos can be a healthy, 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, cooked, and added in. After that, you wrap everything with a warm tortilla and you’re set! It’s simple, easy, nutritious, and D-E-L-I-C-I-O-U-S!

Ingredients
When I don’t have leftovers from the Roasted Veggie Tacos found on page 71 of my Taco Tuesday Cookbook, I make these healthy breakfast burritos from scratch, as I will explain below. But first, let’s go over what you’ll need:
- Eggs: the main ingredient in breakfast burritos that adds protein.
- Veggies: about 2 cups of your favorite, leftovers, or the ones in the recipe card.
- Taco seasoning: makes the filling super flavorful.
- Beans: I always have black beans on hand but use your favorite. They add fiber, protein, and make these burritos filling!
- Lime juice: optional, to brighten up the flavors of the burrito filling.
- Tortillas: for burritos, use large ones so you can roll them up! Heat up the tortillas so they roll more easily.
- Salsa: your favorite store-bought or homemade salsa.
- Shredded cheese: Cheddar or any other cheese you like.
Pro tip: bulk up these burritos with frozen veggies, extra beans, and sweet potatoes!
How to Make Healthy Veggie Breakfast Burritos
While these make a terrific breakfast-for-dinner option, I recommend making extras and freezing these veggie breakfast burritos. Here is how to make these bad boys:
- Prep the veggies
Mix them in a bowl with the seasoning. Heat them up in the microwave or in a pan. You want them warm and ready to go when the eggs are hot. - Cook the eggs
Scramble the eggs in a skillet, as usual. - Assemble
Divide the cooked eggs, warm veggies, cheese, and salsa among the 4 tortillas. Fold the sides in, roll, and you’ve got a burrito!
First time making egg and veggie burritos? Check out this quick video:
Swaps & Variations
I’m all about using whatever you have on hand, especially for a recipe like this where anything goes! Burritos are a great way to use up roasted veggies from dinner, heat up peppers and onions from the freezer, anything goes! Add taco seasoning and use what you have on hand. Here are other veggies you can add to your breakfast burritos:
- Chopped mushrooms: delicious and nutritious, cook them in a pan with your eggs.
- Chopped spinach: breakfast burritos are great for sneaking green veggies and making them even healthier! You can microwave it or add them to the pan with the eggs.
- Sweet potatoes: an easy and nutritious way to bulk up these burritos. Warm up roasted sweet potatoes or cooked in the air fryer.
- Cauliflower: add it for extra nutrition and no one will even notice it! You can keep it simple and microwave the cauliflower rice or heat up seasoned cauliflower rice.
- Frozen fajita pepper mix: save time by adding this tasty combo.
- Beans: pinto, kidney, chickpeas, or lentils all make a great swap for black beans.
- Cheese: Cotija, feta, or goat cheese goes great with veggies. It can also be omitted.
- Eggplant: roasted and caramelized in the oven are a super tasty addition!
- Zucchini: zucchini makes a great addition to these burritos just like when it’s added to tacos!

How to Fold Breakfast Burritos so They Don’t Fall Apart
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.
First, layer the ingredients in the center of the tortilla. Then, fold one side of the tortilla over the ingredients and then fold in the sides. Roll the burrito over, and it’s sealed! If you didn’t watch the video above, scroll up and check the entire process.
How to Freeze Breakfast Burritos
These healthy 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.
To freeze
Prepare the burritos as directed above. Once they are cooked, allow them to cool down to room temperature. Wrap each burrito in parchment paper and store them in a zip bag in the freezer for up to one month. Remember to tag them with the date!
To Reheat
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, these burritos go great with classic Guacamole and fresh salsa. My Easy Pineapple Salsa is another tasty side that satisfies any cravings! If you’re enjoying them at home or over brunch, you can always serve them with a Tequila Sunrise or my favorite simple Tequila and Orange Juice.
My kids also love enjoying their breakfast burritos with something sweet, so I pack burritos in the lunchbox with these Fruit Skewers or a healthy Fresh Fruit and Yogurt Parfait.
Healthy Breakfast Burritos with Veggies

Ingredients
- 1 cup cherry tomatoes, halved
- ½ cup corn, canned or frozen
- ½ bell pepper, diced
- ½ tablespoon taco seasoning
- 15 ounce can black beans, rinsed and drained
- 6 eggs, whisked
- 4 large tortillas, warmed
- ½ cup shredded Cheddar cheese
- ½ cup salsa, optional
Instructions
Season the veggies:
- In a microwave-safe bowl, combine the tomatoes, corn, bell pepper, and seasoning. Heat them in the microwave for about 3 minutes, stopping to stir halfway, or in a pan with a little oil over medium heat, stirring frequently.
Cook the eggs:
- Scramble the eggs in a large pan or skillet. Once cooked, turn off the heat. You can combine the eggs with the warmed veggies in the pan or during assembly.
Assemble:
- Place the warm tortillas on a cutting board. Divide the cooked eggs and warm veggies among the tortillas. Sprinkle shredded cheese on top and two tablespoons of salsa on top. Fold the sides in and roll them into a burrito.
Andrea says
These delicious and easy to make breakfast burritos are a perfect on-the-go breakfast.
Kim says
I love breakfast burritos and this recipe is even better since I’m always trying to find ways to incorporate more plant based foods into my diet.
Laura Fuentes says
I’m glad this recipe was helpful!
Kim says
These are perfect for the kids to grab and go before school.
Ned says
This is the perfect breakfast for hot summer days! Thank you so much for this awesome recipe!
TAYLER ROSS says
I made these burritos for breakfast this morning and they were delicious! The whole family loved them!