pesto roasted veggie breakfast burritos

an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly)an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

this post is sponsored by the DeLallo Foods, who i’m so excited to be partner & share with you throughout 2019. all thoughts & opinions are my own. thank you, as always, for visiting plays well with butter & for supporting the brands that support this site! 💜

oh my gosh, oh my gosh, oh my GOSH, you guys have been totally LOVING plant-based march. i couldn’t be more excited!

icymi, march is all about dabbling into delicious & easy plant-based eats here on pwwb. it’s the perfect way to change things up & get out of a winter rut as we head into spring. so far we’ve talked about the creamiest cozy soup (& it just so happens to be vegan!) & the most craveworthy roasted veggie tacos (you may accidentally eat 5 or 6 of them, you’ve been warned!).

on today’s agenda? the ULTIMATE vegetarian breakfast burritos…

a go-to easy breakfast burrito recipe: pesto roasted veggie vegetarian breakfast burritosan easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pin this pesto roasted veggie vegetarian breakfast burritos recipe for later!

we’re living on the wild side & breaking the rules today!

we’re making breakfast burritos & we’re stuffing them (literally, we’re stuffing them) with things you’d never expect to find in a breakfast burrito.

things like…

  1. the most silky-smooth soft-scrambled eggs
  2. a hearty, veggie-packed filling of potatoes, broccoli, & mushrooms
  3. a heavy drizzle of bright & fresh pesto

& i’m telling you: even though they’re slightly unexpected…these vegetarian breakfast burritos are really good. really, really good. an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

&, coming from me, that says a lot. when it comes to breakfast, i’m usually a “i’ll just wait ‘til lunch” kind of person.

i don’t know why, but breakfast foods just don’t do much for me. (especially not they way everyone seems to go crazy for them on instagram!) i’ve just never been much of a breakfast person!

there is one exception, however, & it’s breakfast at colectivo, my favorite coffee shop in milwaukee, wisconsin. they have the most insane assortment of pastries, the best coffees, & their savory breakfast menu is always on point. when we lived in milwaukee, you could count on us having breakfast or brunch at colectivo at least once a week. it’s that good.

so when we moved to minneapolis & i found myself desperately craving the breakfast burritos from colectivo, i knew i had to make my own version.

& let me tell you: these vegetarian breakfast burritos are good. they’re go-to-bed-already-looking-forward-to-breakfast levels of good. you’re gonna flip over them!

vegetarian breakfast burritos ingredientsan easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pin this pesto roasted veggie vegetarian breakfast burritos recipe for later!

when i created this recipe, i knew i wanted these breakfast burritos to be the perfect on-the-go springtime breakfast. hearty & satisfying, but also fresh & light. easy to throw together, but packed with flavor.

these roasted veggie vegetarian breakfast burritos totally deliver. the ingredients list is simple, but each ingredient packs a mean punch of flavor.

to make this vegetarian breakfast burritos recipe, you’ll need:

  • broccoli
  • mushrooms
  • potatoes
  • eggs
  • a splash of milk
  • some mozzarella
  • & the best part: Squeeze Basil Pesto from DeLallo

an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pin this pesto roasted veggie vegetarian breakfast burritos recipe for later!

the filling in these vegetarian breakfast burritos is what totally makes this recipe seem like an underdog. after all, the combination of broccoli, mushrooms, & potatoes might not necessarily be what you expect to find in a breakfast burrito. but really, it’s so, so good. the veggies all roast together before getting snuggled up in the breakfast burritos, creating a richer, deeper flavor. the mushrooms add a nice meatiness (without being too mushroom-y – i promise!) & the potatoes make every bite feel comforting & satisfying.

the real star of the show, though, is the pesto. it pulls everything together, adding the perfect freshness to cut through the richness of the veggies, eggs, & cheese.

since good fresh basil is hard to find (& expensive!) this time of year, my go-to pesto is DeLallo’s Squeeze Basil Pesto. i’m absolutely obsessed with DeLallo’s products because they’re dedicated to offering amazing quality at amazing prices. their pesto is no exception – it’s full of the flavor of basil & has an awesome consistency. plus, the squeeze bottle makes it really easy to keep stocked in your fridge all year round!

tips for to making ahead & freezing breakfast burritosan easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pin this pesto roasted veggie vegetarian breakfast burritos recipe for later!

these pesto roasted veggie vegetarian breakfast burritos are perfect for feeding a weekend crowd or for on-the-go weekday breakfasts. it’s easy to make a big batch all at once, & they reheat really well.

here are a few important tips for meal prepping these breakfast burritos in advance, & making sure they reheat well:

  1. soft-scramble the eggs
  2. work with warm tortillas
  3. wrap ‘em up tight

first, soft-scrambling the eggs is critical for ensuring your breakfast burritos reheat well. you don’t want to over-scramble them, otherwise the eggs will completely dry out when you reheat your breakfast burrito. aim for a good soft scramble: the eggs should just come together but still be fairly moist.

second, working with warm tortillas will make a world of difference you’re assembling & wrapping up your breakfast burritos. warm tortillas are more pliable & sturdy than room temperature tortillas. pop your tortillas in the microwave for 30 seconds just before wrapping up your burritos. you’ll have a much easier time rolling them together without any breakage or leaks!

& last, you’ll want to wrap them up tight, especially if you’re planning to freeze your breakfast burritos later. tightly wrapping your breakfast burritos ensures the filling doesn’t dry out. if you’re freezing your breakfast burritos for later, it’ll also prevent freezer burn. tightly wrap your breakfast burritos using plastic wrap or a sheet of aluminum foil. these vegetarian breakfast burritos will keep in the fridge for up to 5 days. you can also freeze them for up to 1 month.

my meat-loving husband’s honest review of this pesto roasted veggie vegetarian breakfast burritos recipean easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pin this pesto roasted veggie vegetarian breakfast burritos recipe for later!

my unexpectedly favorite part of creating all the recipes for plant-based march is hearing what my husband chris has to say about them. he’s a total meat-lover, so i know i’m on to something when i can create a vegetarian or vegan recipe that he really enjoys.

since plant-based eating may be a new venture for some of your families, i thought it would be really fun to ask chris to write down his honest thoughts about this month’s recipes. here’s what he had to say about these pesto vegetarian breakfast burritos!an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

i freakin’ love breakfast burritos.

the bigger and messier the better.

however, i’ve been informed by my doctor that starting each day with a tortilla stuffed with eggs, bacon, cheese, sour cream, more cheese & more bacon, despite being delicious, is not setting me up for a long life.

these vegetarian breakfast burritos are an amazing alternative that provide a ton of flavor but still eat light.

you won’t feel like you need a nap right after breakfast. an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pin this pesto roasted veggie vegetarian breakfast burritos recipe for later!

(but you totally can if you want to…we’re not gonna judge!)

if you love this pesto roasted veggie vegetarian breakfast burrito recipe, here are a few other vegetarian recipes you have to try!

be sure to follow along with me on instagram, facebook, & pinterest for more easy, modern recipes & fun!

thank you so much for reading & supporting plays well with butter & the companies i partner with to keep bringing you great original content. i only feature brands & products i truly love & use on the reg in my own home. all opinions are always my own!  💜💜💜

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an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

pesto roasted veggie breakfast burritos


  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 8 1x

Description

an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly)


Scale

Ingredients

  • 1 small head broccoli, cut into bite-sized florets (about 12 oz florets)
  • 8 ounces baby bella mushrooms, sliced
  • 2 medium potatoes, cut into ½-inch dice
  • 3 tablespoons DeLallo Pure Olive Oil, divided
  • Kosher salt & ground black pepper
  • 8 large eggs
  • ¼ cup milk of choice
  • ½ cup shredded mozzarella
  • ⅓ cup DeLallo Squeeze Basil Pesto
  • 8 large tortillas (burrito size, see Recipe Notes)

Instructions

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up. Set aside.
  2. Roast the veggies: Place the broccoli florets, sliced mushrooms, and diced potatoes on the prepared baking sheet. Drizzle 2 tablespoons of the olive oil over top. Season with 1 teaspoon each Kosher salt and ground black pepper. Toss to coat. Roast for 30 minutes, or until the potatoes are golden and fork-tender, and the mushrooms and broccoli florets are slightly crisp around the edges.
  3. Cook the eggs: Meanwhile, as the veggies roast, scramble the eggs. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crack all the eggs in a large bowl. Add the milk to the bowl and season with 1 teaspoon each Kosher salt and ground black pepper. Whisk until the eggs are pale & frothy. Add the eggs to the skillet. Scramble the eggs, using a wooden spoon or spatula to push them around as the cook, until the eggs are just set, about 2 minutes. The eggs should be very fluffy and slightly wet – resist the temptation to overcook your eggs! Remove from the heat and set aside.
  4. Assemble the burritos! Breakfast burrito assembly works best with warm tortillas. Pop the tortillas into the microwave for 30 seconds to warm them up. Fill each burrito with eggs, roasted veggies, a sprinkling of shredded mozzarella, and about 1 tablespoon of pesto. Roll them up tightly, tucking the sides toward the center then roll the filling into the center of the burrito.
  5. Serving: To serve immediately, place the assembled burritos on a baking sheet. Pop back in the oven for 5 minutes, until the cheese is melted. To save for later, wrap each burrito in plastic or foil and store in the refrigerator for up to 5 days or in the freezer for up to 1 month. To serve, reheat in the microwave for about 60 seconds. Enjoy!

Notes

  • Burrito size: This recipe will yield 8 average sized vegetarian breakfast burritos, or 6 jumbo burritos. We tend to lean towards the “gimme-a-jumbo-burrito” end of the spectrum in our house, so I’ll often double this recipe so Chris & I can both have a breakfast burrito for breakfast during the week. 
  • Freezing breakfast burritos: If you would like to freeze your vegetarian breakfast burritos for later, be sure to wrap them tightly in foil to avoid freezer burn. These burritos will keep for up to 1 month in the freezer. You can thaw them out in the fridge overnight, or simply pop your breakfast burrito in the microwave for 2-3 minutes (after removing the foil, of course).
  • Category: breakfast
  • Method: roasting
  • Cuisine: american

Keywords: vegetarian breakfast burritos recipe

don’t forget to pin this pesto roasted veggie vegetarian breakfast burrito recipe for later!!! an easy vegetarian breakfast burritos recipe, filled with soft-scrambled eggs, cheese, roasted broccoli, mushrooms & potatoes, & a drizzle of fresh pesto for freshness. pesto roasted veggie vegetarian breakfast burritos are the perfect healthy make-ahead breakfast for weekdays! (meal prep & freezer-friendly) #breakfastburritos #vegetarianbreakfastburritos #easybreakfastburritos #makeaheadbreakfast #freezerbreakfastburritos #breakfastrecipes #makeaheadbreakfastrecipes #easybreakfastrecipes

About jess

i help modern gals turn everyday moments into celebrations with recipes that are just as easy as they are elegant.

4 Comments

  1. Wow thanks i’ve been try to reduce my meat intake and this is just perfect for breakfast.

  2. Wow those eggs look so fluffy! Never seen a breakfast burrito look this good.

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