These Mexican Breakfast Burritos are crisp on the outside and creamy and delicious on the inside. They are very freezer friendly and were a family favorite easy breakfast!

These mexican breakfast burritos on a white plate.

As you can probably tell, I’ve got Mexican food on my mind. Breakfast is my fav meal of the day and I’ve wanted to share these burritos for weeks. Let’s just say that after one bite, I went into a total food haven. I know, I’ve been holding out on you, but alas you don’t have to wait anymore! Introducing my new favorite make-on-the-weekend-for-the-entire-week-meal. Yup, I just made up that phrase.

Top down shot of mexican breakfast burritos on a white plate.

These Mexican Breakfast Burritos are probably one of the easiest meals I’ve ever made while making six separate meals at once. Yes, you read that right, this recipe not only makes six burritos at once, but it’s freezer friendly. Whether you are a busy mom, someone who doesn’t have a lot of time in the morning or just a human being who probably doesn’t want to have to cook breakfast every single day (cue: me and my hungry stomach), these will be perfect for you. You just have to pop them into the microwave into the morning and, self-tested, the taste just as great as the first day they were made.

Montage of filling a breakfast burrito.

So let me describe these for you. You get a mix of creamy mushrooms, onions, and bell peppers sautéed together, then creamy scrambled eggs, delicious, tart greek yogurt, shredded cheese and everyone’s favorite, salsa. These are all combined into a tortilla and each side is toasted so that you get a crispy toasted outside and a soft and creamy plus crazy flavorful inside. I like to think of this as an omelette inside a crispy tortilla except 10x better.

A burrito on a white plate.

As usual, this recipe is totally customisable. You could add tomatoes, more mushrooms, less cheese…anything you want to. Ensure you try these out! I promise they’ll become a favorite among your family members and will save your sanity in the mornings! Best of all? They are super easy to make and freezer friendly!

Tip down shot of burritos in a plastic bag.

A burrito cut in half on a white plate.

Breakfast Burritos

These Breakfast Burritos are crisp on the outside and creamy and delicious on the inside. They are very freezer friendly and were a family favorite easy breakfast!
5 (from 1 rating)


  • 3 tablespoons olive oil, for frying up JUST Egg – feel free to lessen this amount if desired
  • 7 Just Eggs OR 1 ⅓ cups tofu scramble, 3 tablespoons is one egg, so 21 tablespoons or 1 ⅓ cups. If making tofu scramble, follow my tofu scramble recipe which has its own salt, pepper and milk quantities
  • dash of non-dairy milk, per JUST Egg
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/2 large bell pepper, diced (I mixed red and green)
  • 3 tablespoons mushrooms, sliced
  • 6 tablespoons vegan Greek yogurt, or plain vegan yogurt
  • 2 1/2 teaspoons garlic powder
  • 6 8-inch tortillas
  • 6 tablespoons salsa
  • 6 tablespoons shredded vegan cheese
  • 7 teaspoons olive oil, for pan-frying burritos at the end



  • In a pan over medium heat, add your oil to heat it up. Scramble your JUST Eggs as you always would with salt, pepper and a dash of non-dairy milk. If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. If you're using tofu scramble, prepare it here also using my tofu scramble recipe.


  • While the vegan eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Set aside
  • Mix the vegan greek yogurt and the garlic powder together. Set aside.


  • Spread 1 tablespoon of vegan greek yogurt mix over each tortilla, leaving a bit of space around the edges. Add in the vegan egg scramble, then the onion bell pepper mushroom mix on top, then a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
  • In a large pan over medium heat, heat a teaspoon of oil per burrito. When the pan is hot, add all six burritos into the pan OR you can do them one by one, placing on the side where the rolling of the tortilla ended to seal it. Heat for 2 minutes on that side (so it's sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.
  • Cut in half and serve immediately.


  • After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made.
    To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it's still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.


Please note that the calories are for using tofu scramble, and are not 100% accurate since you might add more or less oil, salt, or pepper and you may use Just Egg or another vegan egg substitute.
Calories: 361kcal, Carbohydrates: 33g, Protein: 10g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 598mg, Potassium: 261mg, Fiber: 3g, Sugar: 5g, Vitamin A: 387IU, Vitamin C: 16mg, Calcium: 125mg, Iron: 3mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.