This veggie-packed breakfast burrito is a wholesome and portable way to start the morning. Filled with fluffy egg whites, colorful sautéed vegetables, and a touch of reduced-fat cheddar, it offers a satisfying balance of protein, fiber, and nutrients—perfect for a light yet energizing breakfast.
Why You’ll Love This Recipe
This breakfast burrito is flavorful, nourishing, and easy to prepare. It uses everyday ingredients, cooks quickly, and makes four filling servings. Thanks to the egg whites and vegetables, it’s naturally low in saturated fat while still providing ample protein. Wrapped in low-carb whole wheat tortillas, it’s a great option for those looking to maintain steady energy levels throughout the day. It’s also vegetarian, customizable, and meal-prep friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil – 1 tsp
red bell pepper, finely diced – 1 whole
zucchini, finely diced – 1 small
red onion, finely diced – 1/4 cup
baby spinach, chopped – 1 cup
liquid egg whites – 1 cup
ground black pepper – 1/4 tsp
smoked paprika – 1/4 tsp
garlic powder – 1/8 tsp
low carb whole wheat tortillas (8-inch) – 4 whole
reduced-fat shredded cheddar cheese – 1/4 cup
Directions
Heat the olive oil in a large nonstick skillet over medium heat.
Add the diced red bell pepper, zucchini, and red onion. Sauté for 3–4 minutes, or until the vegetables begin to soften.
Stir in the chopped spinach and cook for 1–2 minutes, just until wilted. Remove the vegetables from the skillet and set aside.
In a bowl, whisk together the liquid egg whites, ground black pepper, smoked paprika, and garlic powder.
Pour the egg mixture into the same skillet over medium-low heat. Cook gently, stirring often, for 4–5 minutes until the eggs are scrambled and just set.
Lay the whole wheat tortillas flat. Divide the cooked vegetables evenly among them, placing the filling in the center.
Add a portion of the scrambled egg whites on top of the vegetables, then sprinkle with shredded reduced-fat cheddar cheese.
Fold in the sides of each tortilla and roll tightly into a burrito. Serve warm, or wrap in foil if taking on the go.
Swap the red bell pepper for yellow or orange bell pepper for a sweeter flavor.
Add mushrooms or tomatoes for extra vegetables.
Use whole eggs or a mix of eggs and egg whites if preferred.
Replace cheddar with reduced-fat mozzarella or pepper jack for a different flavor profile.
Add a spoonful of salsa or chopped fresh herbs inside the burrito for extra freshness.
Storage/Reheating
Refrigerate cooked and assembled burritos tightly wrapped for up to 3 days.
To reheat, warm in a skillet over low heat for a few minutes per side, or microwave for 45–60 seconds.
For freezing, wrap each burrito in foil and place in an airtight container. Freeze for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for about 20 minutes.
FAQs
How do I keep the burritos from getting soggy?
Allow the cooked vegetables and eggs to cool slightly before assembling. This prevents excess steam from softening the tortillas.
Can I use whole eggs instead of egg whites?
Yes, you can substitute whole eggs or a combination of eggs and egg whites.
What other vegetables work well in this recipe?
Mushrooms, tomatoes, kale, or shredded carrots all make great additions.
Are these burritos good for meal prep?
Yes, they refrigerate and freeze well, making them ideal for quick breakfasts.
Can I make this dairy-free?
You can omit the cheese or use a dairy-free shredded cheese alternative.
How can I make the burrito spicier?
Add chili powder, crushed red pepper flakes, or diced jalapeños to the vegetables.
Can I use gluten-free tortillas?
Yes, any gluten-free tortilla that wraps well will work.
What can I serve with this burrito?
A side of fresh fruit, yogurt, or a small green salad pairs well.
Can I cook the vegetables ahead of time?
Yes, sautéed vegetables can be stored in the refrigerator for up to 3 days.
How do I prevent the tortilla from tearing?
Warm the tortillas briefly in a dry skillet before filling. This makes them more flexible.
Conclusion
This Egg White & Vegetable Egg Breakfast Burrito is a balanced, hearty, and convenient way to start the day. With wholesome ingredients, customizable flavors, and simple preparation, it’s perfect for busy mornings or nutritious meal prep. Enjoy a flavorful breakfast that supports a healthy lifestyle.
This Egg White & Vegetable Breakfast Burrito is a high-protein, veggie-packed morning meal that’s quick, delicious, and perfect for meal prep. Wrapped in a whole wheat tortilla and filled with sautéed vegetables, egg whites, and a touch of cheddar, it’s a nutritious and portable option.
Ingredients
1 tsp olive oil
1 red bell pepper, finely diced
1 small zucchini, finely diced
1/4 cup red onion, finely diced
1 cup baby spinach, chopped
1 cup liquid egg whites
1/4 tsp ground black pepper
1/4 tsp smoked paprika
1/8 tsp garlic powder
4 low carb whole wheat tortillas (8-inch)
1/4 cup reduced-fat shredded cheddar cheese
Instructions
Heat olive oil in a large nonstick skillet over medium heat.
Add diced red bell pepper, zucchini, and red onion. Sauté for 3–4 minutes until vegetables begin to soften.
Stir in chopped spinach and cook for 1–2 minutes until wilted. Remove vegetables and set aside.
In a bowl, whisk together egg whites, pepper, smoked paprika, and garlic powder.
Pour egg mixture into the same skillet over medium-low heat. Cook, stirring often, for 4–5 minutes until scrambled and just set.
Lay tortillas flat. Divide cooked vegetables evenly in the center of each.
Top with scrambled egg whites and sprinkle with shredded cheese.
Fold in the sides and roll tightly into burritos. Serve warm or wrap in foil for on-the-go meals.
Notes
Let cooked vegetables and eggs cool slightly before assembling to avoid soggy tortillas.
Warm tortillas briefly in a dry skillet for easier folding.
Add salsa or hot sauce inside for extra flavor.
Use dairy-free cheese or omit for a dairy-free version.
