Looking for a hearty, veggie-packed, meat-free breakfast? This Vegetarian Breakfast Burrito with Salsa is an easy, flavorful way to start the day and works great as an on-the-go option.
Sautéed mushrooms and onions cooked in salsa combine with fluffy scrambled eggs, melty cheese, and creamy avocado for a satisfying mix of textures and flavors. It’s also delicious with a tangy breakfast-burrito sauce if you want an extra kick.
Vegetarian Breakfast Burrito – Ingredient Highlights
White button or baby bella mushrooms are ideal for their meaty texture. Use yellow, sweet, or red onion based on your preference.
Choose your favorite salsa — mild, medium, or hot — to control the heat. Any large flour tortilla or wrap will work; you can also use homemade tortillas if you prefer.
For cheese, cheddar or a Mexican blend melts well and keeps the burrito simple and tasty.
Best Vegetables for Burritos
Common burrito vegetables include onions, mushrooms, peppers, and zucchini. This recipe focuses on mushrooms and onions to deliver plenty of flavor and a satisfying, meaty texture, but feel free to add any extra veggies you have on hand. It’s a perfect “clean out the fridge” meal—toss additional vegetables in with the mushrooms and onions while they cook.
How to Make a Vegetarian Breakfast Burrito
Prep the Veggies
Slice mushrooms and onions thinly so they cook quickly and evenly and you get veggies in every bite. Heat a large nonstick pan, add olive oil or butter, then sauté the sliced mushrooms and onion until the mushrooms release their juices and the onions turn translucent (about 5 minutes).
Use Salsa as an Easy Flavor Booster
After the vegetables have softened, add salsa to the pan and stir to coat. Continue cooking until the salsa liquid has mostly evaporated so the veggies are well-seasoned and not watery. Cooking the mushrooms and onions in salsa is a quick, healthy way to add a lot of flavor to this meatless burrito.
Scramble the Eggs
Whisk eggs in a small bowl until smooth and slightly aerated for fluffy scrambled eggs. Remove the salsa-seasoned vegetables from the pan, then pour the eggs into the same hot pan. Lower the heat and gently push the eggs with a spatula as they cook until they’re set but still soft and fluffy.
Assemble, Roll, and Heat
Lay your tortilla flat and spread the shredded cheese in the center, leaving space around the edges so the cheese stays near the surface and melts easily. Add a line of the cooked salsa mushrooms and onions across the center, then top with the scrambled eggs. Add sliced avocado and season with salt and pepper.
To roll, fold the sides over the filling, then fold the bottom edge up and tuck it under. Continue rolling away from you until the burrito is sealed. Reheat the rolled burrito in the (ungreased) pan over medium-high heat, flipping halfway, until the tortilla is golden and the cheese has melted. You can also use a panini press or bake briefly in a 425°F oven for a few minutes to melt the cheese.
How to Reheat a Breakfast Burrito
The best method is to place the burrito in the center of a large nonstick pan over medium-high heat. Add about a tablespoon of water to the pan beside the burrito and cover to create steam, which helps reheat without drying out. After about 5 minutes, flip and repeat until heated through and the cheese is melted.
Vegetarian Breakfast Burrito with Salsa
Marley Goldin
Ingredients
- 1 tablespoon olive oil or butter
- ¼ large yellow or white onion
- 4 large white button or baby bella mushrooms
- 2 tablespoons salsa of choice
- ¼ cup shredded cheddar cheese
- 1 large flour tortilla
- 2 large eggs
- ½ large Hass avocado
- Salt and pepper to taste
Instructions
- Slice the onion and mushrooms. Heat a large nonstick pan over high heat with olive oil or butter. Cook until the mushrooms release their juices and the onion is translucent, about 5 minutes.
- Add the salsa to the pan and stir to coat. Cook until most of the liquid is gone, about 4–5 minutes.
- Meanwhile, spread the cheese in the center of the tortilla, leaving space around the edges.
- Remove the veggies from the pan and set them aside in a line across the center of the tortilla. Whisk the eggs until smooth, then pour them into the hot pan over low heat and scramble gently until soft and fluffy.
- Place the scrambled eggs on top of the vegetables, add sliced avocado, and season with salt and pepper.
- Fold the sides of the tortilla in over the filling, then fold the near edge up and tuck to roll the burrito until sealed.
- Heat the burrito in the (ungreased) pan over medium-high heat, flipping once, until the tortilla is golden and the cheese is melted.
Pro Tips
- Add any extra vegetables you like in step 1—this recipe is great for using up leftovers.