Easy vegetarian breakfast burritos

Easy vegetarian breakfast burritos

Total Time
15 min
10 min
5 min
This social media–famous method simplifies breakfast burrito prep to make mornings that much easier. Instead of scrambling eggs in a pan, assembling a burrito, and then toasting that burrito, the eggs are poured into the pan and allowed to set in a thin layer for just a few seconds; then the tortilla goes on top, where it adheres to the eggs. The whole thing is flipped over (the egg with stick to the tortilla), and the fillings go on top of the egg layer—and the tortilla underneath gets toasted all over before being rolled up. Genius!


Cooking spray

4 spray(s)


3 large egg(s)

Kosher salt


Black pepper


Low carb, high fiber tortilla wrap

2 tortilla(s)

Reduced fat cheddar cheese

¼ cup(s), shredded, sharp variety

Baby spinach

1 cup(s), loosely packed

Canned pinto beans

½ cup(s), rinsed and drained

Pico de gallo

¼ cup(s)


  1. Coat a medium (8- to 10-in) nonstick skillet with cooking spray and heat over medium heat. In a medium bowl, beat eggs, salt, and pepper with a fork until well combined. Pour half of egg mixture into pan and swirl into an even layer. Allow to set for 5 to 10 seconds, just until eggs look set on the bottom. Immediately top with tortilla wrap and coat tortilla with cooking spray; cook until egg mixture is set underneath, 30 seconds to 1 minute.
  2. Using a spatula, lift egg-coated tortilla out of pan and flip over so tortilla is on the bottom. Arrange half of cheese, spinach, beans, and pico de gallo down the center of the egg. Cook until tortilla is toasted on bottom, about 1 minute. Using spatula, fold half of tortilla over fillings; fold other half of tortilla over top. Remove from pan and plate burrito seam side down. Repeat process with remaining tortilla and fillings.
  3. Serving size: 1 burrito