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    Home » Recipes » Breakfast Recipes

    Vegetarian Breakfast Burrito Perfect for Meal Prep

    Author: Amy Fulwood | Published: Oct 25, 2018 | Modified: Jul 19, 2023

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    There is nothing better than starting your day with Mexican food and this vegetarian breakfast burrito is the perfect make ahead breakfast. Stock your freezer with them and you'll have healthy breakfasts all week long!

    Yet another journey into my use of vegetarian sausages!

    Since we've gone part-time vegetarian (is this what you call flexitarian?) we've been experimenting with recipes using vegetarian sausages. So far we've done a toad in the hole and a sausage casserole (coming soon to the blog!) and now these vegetarian breakfast burritos.

    Click here to pin this recipe for later!

    Vegetarian breakfast burrito on a striped cloth and wrapped in foil on a marble background

    Every now and then I like to imagine I'm the type of person who has a freezer stocked with healthy breakfasts. My weekday breakfasts tend to be severely lacking.

    Most days I'll eat a yoghurt at my desk once I get to work but every now and then I wonder what it would be like to be able to grab a delicious breakfast on my way out the door instead.

    And then I create something like this vegetarian breakfast burrito.

    Vegetarian breakfast burrito in foil on a striped cloth
    Guacamole for vegetarian breakfast burrito

    My favourite thing about this easy breakfast burrito recipe has to be that it freezes so well. I made a batch to freeze a couple and when we got them out the freezer and put them in the oven they came out so so well.

    What do you put in a breakfast burrito?

    • Kidney Beans - Or any other type of bean you like. I like the heartiness of kidney beans but this would work great with black beans or even cannellini beans so use whatever you like or have on hand.
    • Cooked Rice or Quinoa - This helps to add extra texture and make these breakfast burritos extra filling. This is a great way to use up extra grains or cook whatever you like to use in the burritos.
    • Vegetarian Sausages - For these breakfast burritos we used Linda McCartney Chorizo Sausages but you could use whatever brand you prefer. Or you could even use meaty ones if you prefer. Or leave them out all together and add a little extra grain.
    • Spinach Leaves - Or another leafy green, kale would be delicious too!
    • Eggs - To add the egg to these burritos I lightly scrambled them and then stirred them through the rice  and they add that extra bit of protein which helps to fill you up.
    • Cheddar - Or you could switch it up for another cheese if you like but I like a classic bit of cheddar.
    Overhead shot of breakfast burrito on a marble background
    Vegetarian breakfast burrito on a striped cloth

    How to freeze a vegetarian breakfast burrito

    These breakfast burritos are so easy to freeze for a later date. Simply make the burritos and wrap them in foil or cling film then leave them to cool and freeze until ready to use.

    How to reheat frozen vegetarian breakfast burritos

    I often eat these burritos straight from frozen by reheating them in the oven. Place the frozen burrito in a preheated oven at 200°C for half an hour. Alternatively you could defrost the burrito overnight and pop in the oven or in a sandwich grill for a couple of minutes to warm through.

    Overhead shot of vegetarian breakfast burrito on a marble background
    Vegetarian breakfast burrito on a striped cloth over a marble background

    How do you make an easy vegetarian breakfast burrito?

    1. Start by frying the onion on low then add the garlic and spices and cooking until softened. Add the cooked rice or quinoa and stir to coat in the spices.
    2. Push the rice to one side of the pan and pour in the egg. Wait a minute for the eggs to start cooking then stir to scramble before stirring through the rice mixture.
    3. Add the beans, cheese, sausages and spinach and stir through until the spinach has wilted.
    4. Place 2-3 spoonfuls of the mixture on a tortilla and roll into a burrito. Repeat with the rest of the burritos. Wrap in foil and either freeze or serve.

    Keep scrolling to get the full printable recipe...

    Vegetarian breakfast burrito wrapped in foil
    Vegetarian breakfast burrito on a striped cloth over a marble background

    Are breakfast burritos healthy?

    With just a small amount of cheese and plenty of beans and eggs these breakfast burritos are definitely on the healthier side! If you want to make them even better then try switching the white rice for brown or for another grain like quinoa. You could also reduce the amount of cheese and add in another vegetable.

    Do breakfast burritos freeze well?

    One of my favourite things about these burritos is that they’re great for meal prep! I like to make a batch on the weekend and then store any extras in the freezer for quick grab and go breakfasts during the week. Just get them out the freezer the night before and then reheat in the morning.

    Want more? Try out these other breakfast recipes!

    • Grilled Breakfast Casserole
    • Easy Breakfast Tacos with Eggs and Chorizo
    • Classic Waffles
    • Smoky Chorizo Shakshuka with Feta
    • Chile Relleno Breakfast Casserole
    • Potato, Courgette and Halloumi Hash with Tomato Sauce
    • Chipotle Eggs and Potatoes with Kale
    • Vegan Breakfast Tacos
    • Breakfast Sandwich with Prosciutto & Watercress

    Recipe

    Vegetarian breakfast burrito on a striped cloth

    Vegetarian Breakfast Burrito Perfect for Meal Prep

    There is nothing better than starting your day with Mexican food and this vegetarian breakfast burrito is the perfect make ahead breakfast. Stock your freezer with them and you'll have healthy breakfasts all week long!
    4.60 from 5 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 burritos
    Calories: 300kcal
    Author: Amy Fulwood

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 Onion chopped
    • 2 cloves Garlic crushed
    • 1 teaspoon Dried Oregano
    • 1 tablespoon Cumin
    • 2 teaspoon Smoked Paprika
    • 1 teaspoon Coriander
    • 1 teaspoon Chilli Powder
    • Pinch Chilli Flakes
    • 200 g Leftover Cooked Rice or Quinoa
    • 3 Eggs
    • 50 ml Milk
    • 4 Vegetarian Sausages cooked to packet instructions and chopped into chunks
    • 2 big handfuls Spinach Leaves
    • 1 400g tin Kidney Beans drained
    • 50 g Cheddar grated
    • Salt and Pepper
    • 4 Tortillas
    • Sour Cream, Hot Sauce and Coriander to serve

    Instructions

    • Heat the oil over a medium heat and fry the onion for a couple of minutes before adding the garlic and all of the spices. Cook for another couple of minutes until fragrant.
    • Add the cooked rice or quinoa and stir to coat in the spices. Beat the eggs with the milk and season to taste. Push the rice to one side of the pan and pour in the beaten egg, wait for a minute for the egg to begin to set and then gently scramble for another minute or so before stirring into the rice.
    • Add the kidney beans, vegetarian sausages, spinach and cheddar and stir everything together. Scoop 2 spoonfuls of the mixture into a tortilla and wrap into a burrito. Repeat with the remaining burritos. 
    • Either wrap in foil and leave to cool before freezing or eat straight away.
    Nutrition Facts
    Vegetarian Breakfast Burrito Perfect for Meal Prep
    Amount Per Serving
    Calories 300 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 4g20%
    Cholesterol 136mg45%
    Sodium 782mg33%
    Potassium 224mg6%
    Carbohydrates 25g8%
    Fiber 3g12%
    Sugar 5g6%
    Protein 18g36%
    Vitamin A 1075IU22%
    Vitamin C 3.4mg4%
    Calcium 182mg18%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the exact ingredients used.
     
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image for vegetarian breakfast burrito with text overlay

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    Comments

    1. kim says

      October 26, 2018 at 10:38 am

      5 stars
      This looks absolutely delicious! I'm so glad you shared... I know my whole family will love this!

      Reply
      • Amy says

        October 27, 2018 at 6:06 pm

        Thank you!

        Reply
    2. Ellen says

      October 26, 2018 at 10:20 am

      What a great way to start the day or as a mid morning snack. So much flavor!

      Reply
      • Amy says

        October 27, 2018 at 6:05 pm

        Thanks Ellen!

        Reply
    3. Annissa says

      October 26, 2018 at 8:36 am

      5 stars
      Great idea of make ahead breakfast burritos! Looks so delish!

      Reply
      • Amy says

        October 27, 2018 at 6:05 pm

        Thanks Annissa!

        Reply
    4. Mary Bostow says

      October 26, 2018 at 8:28 am

      5 stars
      Now this is my favorite breakfast! This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.

      Reply
      • Amy says

        October 27, 2018 at 6:07 pm

        Thanks Mary 🙂

        Reply
    5. Danielle says

      October 26, 2018 at 8:10 am

      5 stars
      Breakfast burritos always go down well in our house. I love having a stash of them in the freezer too!

      Reply
      • Amy says

        October 27, 2018 at 6:05 pm

        Definitely!

        Reply
    4.60 from 5 votes (1 rating without comment)

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    Photo of Amy in a red jumper wearing glasses

    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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