healthy breakfast burrito

What is it about the breakfast burrito that makes me feel warm, cozy, and well-fed? A healthy breakfast burrito can keep me fueled for hours. It’s kind of the perfect breakfast combo – a mix of protein, starch, veggies, and fat (if you add in cheese or avocado!). I like it because it’s easy, and I can usually use whatever leftovers I have on hand to make a burrito creation. My tofu scramble on Monday makes a great filling for Thursday’s burrito, and the leftovers from Taco Tuesday make a great filling for Wednesday’s breakfast. Use up those leftovers in new ways!


My family is big on the breakfast burrito, and if I am serving them up, you know it’s going to be a healthy breakfast burrito! In last week’s cooking video, I showed you how easy it is to make these. Today, I give you a written recipe for a healthy and delicious burrito full of protein and greens. It’s dairy-free with Daiya Food’s jack-style shreds. I am using spinach for the greens, but you could easily swap it out for kale, chard, arugula, or any other favorite. I went with Yukon gold potatoes for this recipe, but you could equally use a Russet or those cute fingerling potatoes. Red potatoes would be delicious as well! As you can see, this is a super versatile, easy-to-customize recipe that you can mix up a dozen different ways.

Tofu, Spinach & Potato Breakfast Burrito
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2186 calories
254 g
60 g
94 g
98 g
23 g
1559 g
3387 g
17 g
0 g
65 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2186
Calories from Fat 815
% Daily Value *
Total Fat 94g
Saturated Fat 23g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 56g
Cholesterol 60mg
Sodium 3387mg
Total Carbohydrates 254g
Dietary Fiber 23g
Sugars 17g
Protein 98g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 onion, chopped
  2. 1 cloves garlic, minced
  3. 2 tablespoons olive oil
  4. 1 block firm or extra firm tofu
  5. 2 cups chopped potato
  6. 2 cups baby spinach leaves
  7. 1 cup salsa
  8. 1/4 dairy-free shredded cheese (such as Daiya Foods)
  9. 4 large tortillas
  1. 1. Heat the oil in the skillet and add the onion and garlic. Cook until the onion is translucent.
  2. 2. Add in the potatoes and cover. Continue cooking about 10-15 minutes until potatoes are golden and crispy, being sure to stir potatoes around every so often.
  3. 3. When the potatoes are cooked, crumble in the block of tofu and continue cooking until the tofu is golden brown, about 8 minutes.
  4. 4. Stir in the salsa and spinach and combine just until the spinach is wilted.
  5. 5. Mix in the cheese and remove from the heat. Taste and add salt and pepper, as needed.
  6. 6. Heat the tortillas over an open flame. Spoon a quarter of the filling onto the tortilla. Roll together and slice in half.



Other Healthy Breakfast Burrito Fillings

Soyrizo and Hash Browns

Saute 1/2 an onion in 1 tablespoon of olive oil. Add half a package of frozen hash browns and cook until golden brown. Crumble in half a package of soyrizo. Stir to combine and cook approximately 4-5 minutes until heated through. Top with dairy-free shredded cheese.

Beans and Rice

Combine 1 can of fat free refried beans with 1/2 cup of your favorite salsa. Top with leftover rice from taco night! Sprinkle with dairy-free shredded cheese.

Beyond Meat and Black Beans

Prepare my Fiesta Beef recipe, but add in 1 can of drained and rinsed black beans. Top with sliced avocado, salsa, and dairy-free shredded cheese.


Do you have a favorite healthy breakfast burrito filling? Please share in the comments below. I am always looking to expand my burrito recipe arsenal!