Easy veggie breakfast burritos with roasted sweet potato, zucchini, spinach, and avocado. These filling, delicious healthy breakfast burritos are easy to customize and are the perfect way to start the day.
Fellow breakfast lovers, let’s talk burritos. These roasted veggie and avocado breakfast burritos are everything you want in a morning meal: warm, hearty, and loaded with flavor.
Think roasted sweet potato, zucchini, carrots, spinach, fluffy scrambled eggs, and creamy avocado all tucked into a toasty tortilla blanket.
They’re also meal-prep and freezer-friendly, making them a lifesaver for busy mornings when you still want something nourishing and satisfying.
Why You’ll Love These Breakfast Burritos
These aren’t your average breakfast wraps. Roasted veggies bring a caramelized sweetness, avocado adds cool creaminess, and the eggs tie it all together in fluffy perfection. Every bite has that sweet-salty-savory balance that makes you want to keep going back.
They’re hearty without being heavy, easy to scale for a crowd, and versatile enough for both picky eaters and flavor seekers. Make them your own with cheese, salsa, or your favorite protein add-ins. The possibilities are endless! Here are a few more reasons why you’ll love them:
- Warm breakfast bliss
- Packed with colorful veggies
- Balance of protein, healthy fats, and carbs
- Easy to customize with meats, cheese, or salsa
- Naturally gluten-free with the right tortillas
Ingredients for Roasted Veggie and Avocado Breakfast Burritos
Sweet potato: The hearty, slightly sweet base of the burrito. You can swap in butternut squash, pumpkin, or even extra carrots if that’s what you’ve got.
Zucchini: Adds lightness and extra veggie power. Bell peppers, yellow squash, or even mushrooms make great stand-ins.
Carrots: Roasted alongside the sweet potato for earthy sweetness. Parsnips or beets would bring a similar vibe (and gorgeous color).
Olive oil: Helps the veggies crisp up and caramelize. Avocado oil or melted ghee also works.
Baby Spinach: Wilts right into the eggs for a nutrient boost. Try kale, Swiss chard, or arugula for a slightly different flavor.
Eggs: The protein powerhouse that makes the burrito filling and satisfying. For a vegan option, scrambled tofu works too.
Ghee and olive oil: Adds richness. Butter or coconut oil are good swaps.
Avocado: Creamy, cooling, and full of healthy fats. Guacamole or hummus are fun alternatives.
Large Flour Tortillas: Use flour, gluten-free, or paleo tortillas depending on your needs. You can also turn this into tacos with corn tortillas, or skip the wrap and make it a burrito bowl.
Salsa: Your favorite jarred or homemade salsa, adding a fresh, zesty finish. Hot sauce, pico de gallo, or chimichurri would also be amazing.
Recipe Adaptations and Additions
- Cheesy upgrade – Melt in shredded cheddar cheese, pepper jack cheese, mozzarella, or crumbled feta cheese for gooey richness.
- Meat lovers – Add breakfast sausage, bacon, ham, or chorizo. Shredded chicken also works for extra protein. I love the addition of turkey sausage.
- Bean boost – Toss in black beans, refried beans, or pinto beans for fiber and plant-based protein.
- Extra veg power– Roast bell peppers, mushrooms, broccoli, or cauliflower and tuck them into your burrito.
- Spice it up – Add jalapeños, chili flakes, or a drizzle of hot sauce.
- Herby freshness – Sprinkle in fresh cilantro, parsley, or green onion for a bright finish.
- Breakfast-for-dinner twist – Serve with roasted potatoes on the side and a dollop of sour cream.
- Low-carb swap – Use grain-free or low-carb tortillas such as tortillas made from egg whites. Or go tortilla-free and make it a burrito bowl.
- Vegan version – Replace eggs with scrambled tofu, and add hummus or vegan cheese for creaminess.
- Paleo option – Use Siete paleo tortillas and stick with avocado, eggs, and roasted veggies.
Now that we’ve discussed the simple ingredients for these freezer-friendly burritos, let’s make them!
How to Make Roasted Veggie Breakfast Burritos
Start by roasting your veggies. Chop sweet potatoes, zucchini, and carrots into bite-sized pieces, toss with olive oil and sea salt, and spread on baking sheets. Roast at 425°F until golden brown and tender.
Meanwhile, scramble the eggs. Wilt the spinach in a large skillet over medium heat with a little butter or ghee, then pour in the beaten eggs and cook gently, stirring with a rubber spatula, until fluffy. Season with salt.
Heat your tortillas (either in the oven, wrapped in foil, or quickly in the microwave). To build, pile roasted veggies, scrambled eggs, and creamy avocado slices down the center of the tortilla.
Add salsa or any extras you like. Fold in the sides, roll tightly, and enjoy immediately.
Or wrap them up in plastic wrap or aluminum foil for later. If meal prepping, leave the avocado out until serving to keep things fresh.
Store these make-ahead burritos in an airtight container in the refrigerator for up to 5 days. If making ahead of time or making freezer burritos, store them without the avocado and add avocado just before serving.
What to Serve with Roasted Veggie and Avocado Breakfast Burritos
These burritos are hearty enough to fly solo, but if you’re setting up a full breakfast spread (hello, weekend brunch), they shine even brighter with a few sidekicks on the table. Think fresh, colorful, and complementary flavors that balance out the savory burrito goodness. Try pairing them with:
- Zesty Fruit Salad with Coconut Milk Dressing
- Garlic Roasted Potatoes
- Creamy Roasted Garlic Hummus
- Green Smoothie
The next time you’re looking for an easy breakfast option, these are the best breakfast burritos to get in a big dose of vegetables and protein simultaneously! If you need a bigger dose of protein, you can always enjoy one alongside some cottage cheese or roast chicken.
Make a big batch of these burritos on Sunday to enjoy throughout the workweek! They are a great way to start the day with a generous dose of protein, fiber, and micronutrients.
Other Breakfast Recipes to Try
- Pesto Sun-Dried Tomato Breakfast Scramble
- Apple Oatmeal Breakfast Cake
- Sweet Potato Porridge Breakfast Bowls
- Life-Changing Hummus Avocado Toast
- Pear Apple Cheddar Caramelized Onion Grilled Cheese Bagel Sandwich
Enjoy this easy breakfast burrito recipe for the best way to get in a healthy first meal of the day!
Roasted Vegetable and Avocado Breakfast Burrito
Ingredients
Roasted Vegetables:
For the Scrambled Eggs
For the Burritos
- 4 large flour tortillas*
- 2 avocados peeled and sliced
- homemade or store-bought salsa of choice
Optional Add-ins:
- breakfast sausage
- chorizo
- bacon
- sour cream
- cheddar cheese
- green onion
Instructions
Roast the Vegetables:
- Preheat the oven to 425 degrees F. Spread the vegetables on 2 large baking sheets. Drizzle with oil and sprinkle with sea salt. Use your hands to toss everything together until well coated. Roast 20 to 30 minutes, until vegetables are golden-brown and cooked through.
Prepare the Scrambled Eggs
- Heat the ghee (or butter/olive oil) in a large non-stick skillet over medium heat. Add the spinach and cover. Cook, stirring occasionally, until spinach has wilted, about 2 minutes. Uncover and continue cooking 1 minute to allow excess moisture to burn off.
- Pour the beaten eggs into the skillet evenly over the spinach and allow them to cook 1 to 2 minutes, until they begin to firm up. Use a spatula to flip the eggs to the other side and cook another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through. Season to taste with sea salt.
Make the Burritos
- Heat up the tortillas using your desired method (microwave, or wrap in foil and heat in the oven. I like heating mine in the oven after the roasted vegetables come out).
- Lay one tortilla on a large plate and add desired amount of roasted vegetables, scrambled eggs, and avocado. Top with any additional toppings. Fold in the sides of the tortilla then roll to form a burrito. Repeat for remaining breakfast burritos.
Notes
Nutrition
Frequently Asked Questions
Can I roast the veggies ahead of time?
Yes! They keep beautifully for up to 4 days in the fridge. Just reheat before assembling your burritos.
How to freeze these breakfast burritos?
Leave out the avocado, wrap it tightly in foil, and store it in a freezer bag. Reheat frozen burritos in the oven, air fryer, or microwave, then add fresh avocado before serving.
Do I have to roast the veggies?
Roasting gives them that caramelized flavor, but sautéing works in a pinch.
How do I keep burritos from getting soggy?
Avoid storing with fresh avocado or juicy ingredients (like salsa). Add those right before eating.
These are great for game day breakfast. Kids and adults loved them. Half of us are lactose intolerant, and we appreciate a great tasting burrito that doesn’t rely on cheese for flavor. Thank you!
My pleasure, Rebecca! I’m happy to hear you enjoyed the burritos!
Could these be frozen and then reheated to be able keep longer?
Absolutely! I would freeze them without the avocado and once you reheat them you can add in the avocado 😀 Hope you enjoy!
oh yum – these sound so good!
I absolutely adore every ingredient in here. Can’t wait to make these very soon for weekend brunch!
I’m so happy to hear it! It’s basically made of all my favorite things too. Thanks for your sweet comment 🙂 xo