Breakfast Burrito without Eggs
These breakfast burritos without eggs are a delicious solution for anyone looking for an egg free breakfast. Loaded with protein rich fillings and bold flavors, they are just as satisfying as traditional breakfast burritos.
Quick Look: Breakfast Burrito without Eggs
🌟 Prep Time: 5 minutes
🔥 Cook Time: 20 minutes
⏱ Total Time: 25 minutes
🛒 Ingredients: Burrito sized flour tortillas, ground pork sausage, frozen southern hashbrowns, sharp cheddar cheese, yellow onion, spinach, black beans, spices.
💡 Top Tip: Use an extra-large burrito and 1 cup of filling so it all fits together.
Alright, my future self is always grateful when I have a healthy, high-protein breakfast ready to go in the mornings. This is exactly what you get with these eggless breakfast burritos. They pack _____ grams of protein per burrito and they are the best breakfast meal prep option!
I promise, you will not miss the eggs at all! The hearty potatoes, crispy sausage, and savory black beans pack this burrito full of flavor. Whether there is an egg allergy or dislike of eggs in general, this egg free breakfast burrito is for you!
Ingredients and substitutions
PRO TIP: Buying a block of sharp cheddar cheese and shredding it fresh has much better flavor than a bag of shredded cheese.
How to make breakfast burritos without eggs
Step one: Remove the sausage and set aside. Leave the excess grease to cook potatoes in.
Step two: Add frozen southern hashbrowns and diced onions. Top with spices (paprika, garlic, salt and pepper). Cook according to package instructions on the potatoes. Typically, it is cooking for 5 minutes, turn and cook an additional 5 minutes. Once potatoes are nearly done cooking, add in black beans and spinach. Cook for about 2 minutes. Add sausage into the skillet with the potatoes.
Step three: Heat tortillas in the microwave for 20 seconds. Place 1 cup of filling into the breakfast burrito. Top with cheese. Fold sides in and then roll it up.
Step four: Serve with salsa or sour cream. Enjoy!
Note from Lexi
Nearly all store bought breakfast burritos or recipes you find on the internet contain eggs, which can make finding a safe option frustrating. This egg free breakfast burrito is a great choice for families navigating an egg allergy, and it is still packed with plenty of protein. Everything is made in one pan for easy cleanup, and the recipe yields six large burritos that are perfect for meal prep, whether you enjoy them throughout the week or freeze them for later.
I am always looking for practical eggless recipes. No weird ingredients! Find out more about my blog.
– Lexi with Our Slice of Home
FAQ
Yes, to cook this meal faster you can use 2 skillets. You will not have the sausage grease for the potatoes though. Be sure to follow package instructions and add enough butter or oil to cook the potatoes in.
Bell peppers, mushrooms, and jalapenos are good options.
If you are eating the burrito right away, yes. However, do not add it inside the tortilla if you are going to store for later. The water from the salsa will make it soggy.
Toppings and variations
Toppings
- Salsa or pico de gallo
- Sour cream or plain Greek yogurt
- Avocado slices or guacamole
- Hot sauce
- Fresh cilantro
- Green onions
Variations
- Spicy: Jalapenos or chipotle powder
- Loaded vegetable: Add kale, mushrooms, bell peppers, and zucchini
- Southwest: Add corn, and salsa
- Extra cheesy: Monterey Jack, pepper jack, or a blend of cheeses
- Creamy: Drizzle on cilantro lime sauce. Add avocado slices of guacamole
Join the egg free recipe group on Facebook!
This Facebook group is filled with delicious egg free recipes. Questions are quickly answered and there are so many great ideas as we navigate egg free cooking. Join in on the fun!
Equipment needed
- Large skillet
- For storage: aluminum foil and gallon-sized Ziplock bag
More breakfast recipes without eggs
Breakfast Casserole without Eggs
Storage and freezing
These burritos freeze well and can be saved for later use. Wrap each burrito with aluminum foil and place inside a gallon freezer Ziplock bag. Freeze for up to 3 months. Thaw in fridge overnight. Reheat in the microwave on 50% power for 1-2 minutes. I then recommend to heat on a skillet with some oil or butter for about 30 seconds per side just to get the burrito crispy.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Breakfast Burrito without Eggs
Equipment
Ingredients
- 6 flour tortillas burrito or extra-large sized
- 16 ounces ground pork sausage
- ½ lb. southern hashbrowns frozen (also known as diced hashbrowns)
- 1 cup sharp cheddar cheese
- ½ cup yellow onion diced
- 2 cups spinach
- 1 cup black beans drained and rinsed
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large frying pan, brown the ground pork sausage until no longer pink, breaking into chunks as you cook.
- Remove the sausage and set aside. Leave the excess grease to cook potatoes in.
- Add frozen southern hashbrowns and diced onions to the large skillet. Top with paprika, garlic powder, salt and pepper.
- Cook potatoes according to package instructions. Typically, they cook for about 10 minutes, stirring frequently. If potatoes begin to burn or stick, add an additional tablespoon of butter or oil.
- Once potatoes are nearly cooked, add in black beans and spinach. Cook for about 2 minutes until the spinach is wilted and the black beans are warmed throughout.
- Add sausage into the skillet with the potatoes.
- Warm tortillas for 20 seconds in the microwave. This will help prevent them from ripping.
- Divide the skillet ingredients evenly into 6 tortillas and top with cheese.
- Fold the top and bottom of tortilla and then wrap tightly.
- Wrap unused burritos into foil and then Ziplock bag to store in fridge.
Since I served mine the same day, I put salsa and sour cream inside!
I hope you enjoy this recipe as much as I do! Let me know in the comment section how it turned out.