Vegetarian Breakfast Burrito

Total time30 min

Prep time10 min

Cook time20 min

Soft, fluffy scrambled eggs meet sautéed bell pepper and onion in this hearty, fold-it-up breakfast burrito, all wrapped in a warm flour tortilla and finished with melted cheddar. The eggs get their pillowy texture from a splash of milk and a pat of butter, folded gently into big, tender curds instead of overcooked scraps. Sweet peppers and onion cook down until soft and golden, adding real depth and a little char to every bite. Once assembled, the tortilla gets a quick warm-through so it rolls tight without cracking, keeping all that cheesy, veggie-packed filling locked in. A spoonful of salsa and a dollop of sour cream on the side round it out perfectly. This one’s an easy, satisfying grab-and-go option for a vegetarian breakfast that doesn’t skimp on flavor.

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Ingredients

4 servings

For the filling

1 lb breakfast sausage, casings removed if links
Morningstar Farms Breakfast Veggie Sausage Links MorningStar Farms Original Vegan Sausage Patties, 8 oz Impossible Savory Sausage Plant Based - 14 OZ Beyond Meat Beyond Sausage Plant Based Sweet Italian Dinner Sausage Links - 14 Oz Tofurky Beer Brats Plant-Based Sausage, 14 oz
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Chef's tip
Use the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. If the package says precooked, add it later in cooking and just heat it through.
1 tbsp olive oil
1 medium green bell pepper, diced
1 medium yellow onion, diced
½ tsp kosher salt, divided
¼ tsp black pepper

For the eggs

8 large eggs
2 tbsp whole milk
1 tbsp unsalted butter

For assembly

4 large flour tortillas (10-inch)
1 cup shredded cheddar cheese

For serving

½ cup salsa (optional)
¼ cup sour cream (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spatula, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer to a plate and set aside, leaving any rendered fat in the pan.
2
Add the olive oil to the same skillet over medium heat. Add the diced onion and bell pepper with a pinch of the salt and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Return the cooked sausage to the pan, stir to combine, and remove from heat.

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