The Best Vegetarian Breakfast Burrito

open faced vegetarian breakfast burrito
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I love breakfast burritos. And because I don’t eat meat, all of mine are vegetarian. So this post is my take on a simple vegetarian breakfast burrito with no dairy products needed either!

I’ve recently been reacquainted with breakfast burritos and tortillas in general. About 6 months ago, I stopped eating gluten, and corn was gone long before that, so I thought I couldn’t make tortillas anymore. With this went a lot of my favorite meals. Burritos are one of my go-to’s.

Two easy substitutes for tortillas are a rice flour roti, or my current favorite – oat flour crepes. If you have wraps that work for you, use those instead! These are just options!

Anyway, here’s my recipe for a delicious gluten free, dairy free, corn free, vegetarian breakfast burrito. I hope you like it!


vegetables for vegetarian breakfast burrito

This recipe is set for 4 servings, which as a dinner serves just my boyfriend and I with no leftovers. We both like to eat a lot at dinner, so this might feed more if you don’t inhale food like we do.

The main components that are key to this vegetarian breakfast burrito are 4-5 eggs, 2 potatoes, salt and pepper, and some oil. For me, it’s impossible to have a breakfast burrito without potatoes and eggs!

The other ingredients you’ll need for this vegetarian breakfast burrito are a bell pepper, spinach, and avocado (and optional cayenne pepper/mushrooms).

You might also want to have a wrap to put all of these delicious fillings into, but this can also work as a breakfast burrito bowl!

Other flavors

Garlic and onion also add great flavor to this, I just am unable to digest them properly.

Vegetarian breakfast burrito - gluten free, dairy free, full of vegetables!

Steps to Make The Breakfast Burrito

1. Clean and cut the potatoes into small cubes. Place into a bowl, and mix with oil and salt. Place onto parchment pan and bake for 30-35 minutes at 400F or 200C.

potatoes crispy from the oven

2. While the potatoes are in the oven, start preparing everything else. In a bowl, whisk the eggs with about 2 tbsp water or almond milk, and whisk until the yolk and white are thoroughly combined. Add in the salt, pepper, and any other spices.

3. Cut up the vegetables into small pieces, about the same size as the potato chunks. Rinse off the spinach and cut into small pieces.

Spinach Cutting Tip:

If you have large leaves like mine, put them into a bunch, cut them in lengths, and then in half – everything is cut at the same time and all about the same size!

4. Once the potatoes are most of the way through their baking time (about 10 minutes remaining), heat sunflower oil in a pan over medium heat. Add in any vegetables being used except the spinach, so the onion, garlic, bell pepper, mushrooms, etc. Cook for about 5 minutes.

5. Pour the eggs over the vegetables and add in the spinach. Mix like you’re making scrambled eggs. Cook until eggs are no longer runny.

6. Create the burrito – serve some of the eggs and vegetables on, add in the potato, and top with avocado or guacamole. If your wraps are able to be rolled, roll them into burrito shape (mine usually end up being open faced breakfast burritos).



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