This vegetarian breakfast burrito recipe is protein-packed, flavorful, and makes an ideal meal prep option for busy mornings. Stuffed with scrambled eggs, veggie sausages, mashed avocado, and a zesty tomato salsa, they're as delicious fresh as they are reheated.

I like making a batch on Sunday, wrapping them in baking paper, and grabbing one for breakfast throughout the week. You can customize these easily, and they hold up really well in the fridge.

For non-breakfast burrito inspiration, try my epic black bean burritos or these amazing refried bean tacos.

While they're designed to be a full breakfast on their own, you could serve your breakfast burrito with a side of salsa or hot sauce for dipping, some added breakfast Mexican potatoes, and a large smoothie for a protein-packed breakfast that will keep you full and feeling productive all day long.

Ingredient Notes

You'll find the full list of quantities in the recipe card at the bottom of the page. Here are a few extra tips on ingredients and subs:

• Tortilla wraps: Large burrito-sized wraps work best to hold everything in without splitting.
  
• Vegetarian sausages: Use any variety you like (soy, pea protein, etc.). Air frying makes them extra crispy.
  
• Avocado: A quick mash with lime juice keeps it fresh and tangy.
  
• Tomatoes & red onion: Dice finely for a simple, fresh pico-style mix.
  
• Eggs: Scrambled gently on low heat for soft, fluffy texture.
  
• Black Beans: Black beans add extra flavor and protein. I rinse canned black beans and add them straight to the wraps.
  
• Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all work well.
  
• Spinach: Optional, but adds color and an extra veg boost.
  

Variations & Substitutions

• Make it vegan: Use a plant-based egg substitute and your favorite vegan cheese.
• Swap the salsa: Add hot sauce, chipotle mayo, or even a spoonful of yogurt instead of the avocado mixture.
• Make it low-carb: Use low-carb wraps or lettuce leaves as an alternative.

How To Make Vegetarian Breakfast Burritos

The full instructions are below in the recipe card, but here's a quick overview:

1. Cook the sausages until crispy, then slice lengthwise.
   
2. Mix the avocado filling with tomatoes, onion, jalapenos, cilantro, lime juice, oregano, and seasoning.
   
3. Scramble the eggs low and slow in olive oil or butter until soft and fluffy.
   
4. Warm the tortillas to make them easier to roll.
   
5. Assemble the burritos with spinach, sausages, eggs, cheese, and avocado mixture.
   
6. Roll and toast the burritos in a hot pan until golden on all sides.
   
7. Wrap in paper and refrigerate for up to 4 days if meal prepping.
   

Top Tips \ Chef's Notes

• Don't skip warming the tortillas - it makes them way easier to fold without tearing.
• Toasting the burritos adds texture and seals everything in.
• Meal prepping? Wrap them in baking paper and refrigerate. They reheat really well.
• For extra spice, add a few more jalapenos or a dash of hot sauce to the avocado mixture.

Storage

• Fridge: Wrap each burrito in baking paper and store in an airtight container for up to 4 days.
• Freezer: You can freeze them, but the texture is best if eaten fresh or within a few days.
• Reheat: Microwave (still wrapped) for 1 minute, then air fry or toast in a pan for 3-4 minutes to crisp the outside.

FAQs

Can I freeze breakfast burritos?
Yes, though the texture of the eggs and avocado can change slightly. Wrap tightly in foil or plastic wrap before freezing.

How long will they last in the fridge?
Up to 4 days when wrapped well in baking paper or foil.

Can I make these vegan?
Definitely - just use vegan sausages, an egg substitute (like JUST Egg), and plant-based cheese.

Do I have to toast the burritos after assembling?
Technically no, but it makes a big difference. Toasting helps seal the wrap and gives a much better texture.