Make-Ahead Breakfast Burritos with Scrambled Eggs and Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty breakfast burritos filled with fluffy scrambled eggs, sautéed vegetables, and cheese that can be prepared in advance and reheated quickly. This mexican-inspired breakfast ready in about 20 minutes combines large eggs, red bell pepper, diced, yellow onion, diced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced red bell pepper and 1/2 cup diced yellow onion; sauté for 4-5 minutes until softened and fragrant.
  2. Step 2: Add 1 cup chopped baby spinach to the skillet and cook for 1-2 minutes until wilted. Remove vegetables from the skillet and set aside.
  3. Step 3: In a bowl, whisk 6 large eggs with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Pour eggs into the same skillet over medium-low heat. Stir gently and cook for 4-5 minutes until softly scrambled and just set.
  5. Step 5: Remove eggs from heat and mix in the sautéed vegetables and 1 cup shredded cheddar cheese until the cheese melts slightly.
  6. Step 6: Warm 4 large flour tortillas in the microwave for 20 seconds to make them pliable. Divide the egg mixture evenly among the tortillas, placing it in the center of each.
  7. Step 7: Fold in the sides and roll up each tortilla tightly into a burrito. Wrap individually in foil for make-ahead storage or serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Make-Ahead Breakfast Burritos with Scrambled Eggs and Veggies take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Make-Ahead Breakfast Burritos with Scrambled Eggs and Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Make-Ahead Breakfast Burritos with Scrambled Eggs and Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Make-Ahead Breakfast Burritos with Scrambled Eggs and Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Make-Ahead Breakfast Burritos with Scrambled Eggs and Veggies?

Mexican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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