26+ Creative and Tasty Gluten-Free Breakfast Burrito Recipes for Every Taste and Diet

If you’re looking to kick-start your mornings with something delicious, nutritious, and gluten-free, look no further than the versatile breakfast burrito!

Whether you’re following a gluten-free diet by choice or necessity, these burritos can be filled with endless combinations of proteins, veggies, and flavor-packed ingredients that will satisfy every taste.

From savory to sweet, hearty to light, and everything in between, our collection of 26+ gluten-free breakfast burrito recipes has got you covered.

Breakfast burritos offer the perfect balance of fiber, protein, and healthy fats, making them an ideal way to fuel your body for the day ahead.

Whether you’re in the mood for a classic combo of eggs and cheese or a creative twist with fresh veggies, smoked salmon, or chorizo, there’s a recipe here for everyone.

Plus, they’re incredibly easy to make, so you can enjoy a wholesome, satisfying breakfast even on the busiest mornings.

In this blog post, we’ll share 26+ gluten-free breakfast burrito recipes that will make your mornings more flavorful, exciting, and convenient.

From traditional favorites to adventurous combinations, you’ll never run out of tasty ideas for your gluten-free breakfast burrito. Let’s dive in and discover your new favorite morning meal!

26+ Creative and Tasty Gluten-Free Breakfast Burrito Recipes for Every Taste and Diet

With over 26 different gluten-free breakfast burrito recipes to choose from, you’ll never have to settle for boring breakfasts again!

These recipes are not only packed with wholesome ingredients and flavors but are also adaptable to your preferences.

Whether you prefer vegetarian, dairy-free, or meat-filled options, the possibilities are endless, allowing you to mix and match according to your taste and dietary needs.

Gluten-free breakfast burritos are the perfect way to start your day on a healthy note, offering a satisfying meal that’s rich in protein, fiber, and essential nutrients.

With just a little preparation, you can enjoy a delicious and nutritious breakfast every morning without the gluten.

Whether you’re making them for yourself, your family, or guests, these burritos are sure to become a breakfast staple in your kitchen.

So, go ahead and try out these recipes—you’ll be amazed at how simple it is to make a flavorful and fulfilling breakfast that caters to your gluten-free lifestyle. Get creative, and don’t be afraid to experiment with your favorite fillings.

Veggie-Packed Gluten-Free Breakfast Burrito

This gluten-free breakfast burrito is a colorful combination of fresh vegetables and scrambled eggs, perfect for a healthy and satisfying start to your day.

Packed with fiber, vitamins, and protein, this recipe ensures you feel full and energized throughout the morning.

Ingredients:

• 2 large eggs
• 1/4 cup diced bell peppers (red, yellow, and green)
• 1/4 cup diced onions
• 1/4 cup sliced mushrooms
• 1/4 cup spinach
• 1 gluten-free tortilla
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Salsa (optional)

Instructions:

1. Heat a skillet over medium heat and add olive oil or butter. Sauté the diced bell peppers, onions, and mushrooms until they soften, about 5 minutes.
2. Add spinach and cook for another 2 minutes until it wilts.
3. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet with the veggies and cook, stirring occasionally, until the eggs are scrambled and fully cooked.
4. Warm the gluten-free tortilla in the skillet for about 30 seconds on each side.
5. Remove the eggs and veggies from the skillet and place them in the center of the tortilla. Sprinkle with shredded cheddar cheese if desired.
6. Roll the tortilla up by folding in the sides and then rolling it tightly from the bottom.
7. Serve with salsa on the side, if desired.

This veggie-packed breakfast burrito is not only gluten-free but also nutrient-dense.

It offers a great balance of protein, healthy fats, and essential vitamins, making it a wholesome choice for any breakfast.

Whether you’re in a rush or have a few extra minutes to enjoy a leisurely morning meal, this burrito provides both convenience and nutrition.

Plus, it’s highly customizable with various veggie and topping options, so you can easily make it your own.

Bacon and Avocado Gluten-Free Breakfast Burrito

For those who crave a savory breakfast with a touch of indulgence, this bacon and avocado gluten-free breakfast burrito delivers a perfect combination of crispy bacon, creamy avocado, and eggs in a soft tortilla.

It’s a deliciously satisfying meal that’s sure to please.

Ingredients:

• 2 large eggs
• 2 slices of bacon
• 1/2 avocado, sliced
• 1 gluten-free tortilla
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Hot sauce (optional)

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside on a paper towel to drain excess fat.
2. In the same skillet, heat olive oil or butter and scramble the eggs with salt and pepper to taste until cooked through, about 2-3 minutes.
3. Warm the gluten-free tortilla in the skillet for about 30 seconds on each side.
4. Place the scrambled eggs on the tortilla, followed by the crispy bacon and slices of avocado.
5. Optionally, drizzle with hot sauce for an extra kick.
6. Roll the tortilla, folding in the sides and tightly rolling it from the bottom up.

This bacon and avocado breakfast burrito is a rich and satisfying combination of flavors that complement each other beautifully.

The crispy bacon adds a delightful crunch, while the avocado provides a creamy contrast to the scrambled eggs.

It’s an excellent choice for anyone who enjoys a hearty breakfast that doesn’t compromise on taste or texture.

The addition of hot sauce brings a zesty twist, though it’s entirely optional. This burrito makes for an indulgent yet gluten-free meal that’s guaranteed to keep you full and content.

Sweet Potato and Black Bean Gluten-Free Breakfast Burrito

If you prefer a plant-based breakfast option, this sweet potato and black bean breakfast burrito is the perfect choice.

Packed with hearty sweet potatoes, fiber-rich black beans, and a sprinkle of spices, this gluten-free burrito will warm you up from the inside out.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/4 cup black beans, rinsed and drained
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 2 tbsp salsa (optional)
• Fresh cilantro (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread it out evenly on a baking sheet.
2. Roast the sweet potato in the oven for 20-25 minutes, or until it’s tender and lightly caramelized, flipping halfway through.
3. While the sweet potato roasts, warm the black beans in a small pan over low heat.
4. Warm the gluten-free tortilla in a skillet for about 30 seconds on each side.
5. Once the sweet potatoes are done roasting, assemble the burrito by layering the roasted sweet potatoes and warmed black beans on the tortilla.
6. Add salsa and fresh cilantro on top, if desired.
7. Roll the tortilla, folding in the sides and tightly wrapping it up from the bottom.

This sweet potato and black bean breakfast burrito offers a wonderful balance of sweetness, savory flavors, and a bit of spice.

The sweet potatoes add natural sweetness and a creamy texture, while the black beans provide protein and fiber.

The spices infuse the dish with warmth, and the optional salsa and cilantro provide a fresh, zesty finish.

This vegetarian breakfast burrito is both nutritious and satisfying, making it an excellent choice for anyone looking for a filling and flavorful gluten-free breakfast.

Turkey and Spinach Gluten-Free Breakfast Burrito

This gluten-free breakfast burrito is a lean and nutrient-packed option, combining ground turkey, fresh spinach, and eggs into a wholesome and filling meal.

It’s a great choice for those seeking a high-protein breakfast that’s easy to prepare and full of flavor.

Ingredients:

• 1/2 lb ground turkey
• 1/2 cup fresh spinach, chopped
• 2 large eggs
• 1 gluten-free tortilla
• 1/4 cup shredded mozzarella cheese (optional)
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Salsa (optional)

Instructions:

1. Heat a skillet over medium heat and add olive oil. Brown the ground turkey, breaking it apart with a spatula as it cooks. Season with garlic powder, onion powder, salt, and pepper, and cook for about 5-7 minutes until the turkey is cooked through.
2. Add the chopped spinach to the skillet with the turkey and cook for another 2-3 minutes, until the spinach wilts.
3. In a separate pan, scramble the eggs with a pinch of salt and pepper. Cook over medium heat until scrambled and fully cooked.
4. Warm the gluten-free tortilla in a skillet for 30 seconds on each side.
5. Once all the components are cooked, assemble the burrito by placing the scrambled eggs, turkey, spinach mixture, and optional shredded mozzarella cheese onto the tortilla.
6. Roll up the tortilla, folding in the sides and wrapping tightly from the bottom.
7. Serve with salsa on the side, if desired.

This turkey and spinach breakfast burrito is a fantastic high-protein option for anyone looking to start their day with a filling, nutrient-dense meal.

The ground turkey offers lean protein, while the spinach provides essential vitamins and minerals.

The scrambled eggs add a rich, creamy texture, and the optional cheese gives it a cheesy indulgence without being overly heavy.

It’s a savory, satisfying breakfast that’s both healthy and gluten-free, perfect for those on the go or for a more leisurely start to your morning.

Chicken Sausage and Bell Pepper Gluten-Free Breakfast Burrito

For a breakfast that’s both savory and hearty, this chicken sausage and bell pepper gluten-free burrito is a great choice.

Featuring flavorful chicken sausage, sautéed bell peppers, and scrambled eggs, it’s a flavorful meal that provides plenty of protein and fiber to keep you going all morning.

Ingredients:

• 2 chicken sausage links (gluten-free)
• 1/4 cup diced bell peppers (red, yellow, and green)
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup shredded cheddar or mozzarella cheese (optional)
• Hot sauce (optional)

Instructions:

1. Cook the chicken sausage links in a skillet over medium heat until browned and fully cooked, about 8-10 minutes. Remove from the skillet and slice into small rounds.
2. In the same skillet, heat olive oil and sauté the diced bell peppers until tender, about 5 minutes.
3. In a separate bowl, whisk the eggs with salt and pepper. Scramble the eggs in the skillet until fully cooked, about 2-3 minutes.
4. Warm the gluten-free tortilla in the skillet for 30 seconds on each side.
5. Assemble the burrito by placing the scrambled eggs, sautéed bell peppers, sliced chicken sausage, and optional shredded cheese onto the tortilla.
6. Roll up the tortilla, folding in the sides and tightly wrapping it from the bottom up.
7. Optionally, drizzle with hot sauce for an extra kick.

This chicken sausage and bell pepper breakfast burrito is packed with flavor and texture, from the savory sausage to the sweet bell peppers and creamy scrambled eggs.

The chicken sausage adds lean protein while still maintaining that satisfying breakfast flavor, and the bell peppers provide a burst of color and nutrients.

Whether you enjoy it with a sprinkle of cheese or a drizzle of hot sauce, this gluten-free burrito makes for a perfect breakfast that is both filling and full of delicious flavors.

Smoked Salmon and Cream Cheese Gluten-Free Breakfast Burrito

For a more decadent, yet still gluten-free breakfast, try this smoked salmon and cream cheese burrito.

Combining the smoky flavor of the salmon with the rich cream cheese, this breakfast burrito is perfect for anyone who loves a savory, indulgent morning meal.

Ingredients:

• 2 oz smoked salmon, sliced
• 2 tbsp cream cheese
• 1 gluten-free tortilla
• 1/4 cup fresh cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• Fresh dill, chopped (optional)
• Lemon wedges (optional)

Instructions:

1. Spread the cream cheese evenly on the gluten-free tortilla.
2. Layer the smoked salmon slices over the cream cheese, followed by the thinly sliced cucumber and red onion.
3. Optionally, sprinkle fresh dill on top for added flavor.
4. Roll the tortilla up, folding in the sides and rolling tightly from the bottom up.
5. Serve with a wedge of lemon for a fresh zest, if desired.

This smoked salmon and cream cheese breakfast burrito is a luxurious and flavorful take on the classic.

The richness of the cream cheese pairs beautifully with the smoky flavor of the salmon, while the cucumber and red onion provide refreshing crunch and a bit of bite.

Fresh dill adds a burst of herbaceous flavor that elevates the dish even more.

This gluten-free burrito is perfect for those looking for a lighter, yet indulgent breakfast option that is still quick and easy to prepare.

It’s ideal for a leisurely brunch or any day when you want to treat yourself to something special.

Spinach and Feta Gluten-Free Breakfast Burrito

This spinach and feta gluten-free breakfast burrito is a simple yet flavorful option, offering a balance of savory and creamy ingredients.

With fresh spinach, tangy feta, and scrambled eggs, this burrito is a healthy and satisfying choice for those looking to start their day with a burst of flavor.

Ingredients:

• 2 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1 gluten-free tortilla
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh herbs (optional, such as parsley or basil)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2 minutes.
2. In a separate bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the spinach and cook, stirring occasionally, until the eggs are scrambled and fully cooked.
3. Warm the gluten-free tortilla in the skillet for 30 seconds on each side.
4. Once the eggs and spinach are cooked, assemble the burrito by placing the scrambled eggs and spinach mixture in the center of the tortilla. Top with crumbled feta cheese.
5. Roll up the tortilla by folding in the sides and tightly rolling from the bottom up.
6. Optionally, sprinkle fresh herbs on top for added freshness and flavor.

This spinach and feta breakfast burrito is a great option for anyone seeking a light but nutritious meal.

The combination of eggs and spinach provides essential protein and vitamins, while the feta adds a delightful salty tang.

The fresh herbs are optional but help to elevate the flavor and add a touch of brightness to the dish.

This gluten-free burrito is quick to make and perfect for anyone who loves the rich, tangy flavor of feta and the earthy taste of spinach.

Breakfast Chorizo Gluten-Free Burrito

If you’re a fan of bold, spicy flavors, this breakfast chorizo gluten-free burrito is the perfect choice.

Packed with crumbled chorizo sausage, scrambled eggs, and flavorful spices, this burrito offers a hearty and filling breakfast with a touch of heat.

Ingredients:

• 1/2 lb gluten-free chorizo sausage
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/4 cup diced onions
• 1/4 cup diced bell peppers (optional)
• 1/4 cup shredded cheese (optional, such as cheddar or Monterey Jack)
• Hot sauce (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onions and bell peppers (if using) and sauté for about 3 minutes, until softened.
2. Add the chorizo to the skillet and cook, breaking it apart with a spatula, until it’s fully cooked and browned, about 5-7 minutes.
3. In a separate bowl, whisk the eggs with salt and pepper. Scramble the eggs in a separate pan until cooked through, about 2-3 minutes.
4. Warm the gluten-free tortilla in a skillet for 30 seconds on each side.
5. Once everything is cooked, assemble the burrito by adding the scrambled eggs, cooked chorizo, sautéed vegetables, and optional cheese onto the tortilla.
6. Roll the tortilla, folding in the sides and wrapping it tightly from the bottom up.
7. Drizzle with hot sauce for extra spice, if desired.

This breakfast chorizo burrito is a flavorful, protein-packed breakfast that’s sure to satisfy your taste buds.

The chorizo adds a spicy, savory kick to the dish, while the scrambled eggs provide a creamy contrast to the richness of the sausage.

The optional cheese adds a melty texture, and the hot sauce provides an extra burst of heat.

This burrito is perfect for anyone who loves a little spice and bold flavors in their morning meal.

Apple Cinnamon Gluten-Free Breakfast Burrito

For a sweet and comforting breakfast option, try this apple cinnamon gluten-free breakfast burrito.

It combines the sweetness of caramelized apples, the warmth of cinnamon, and the creaminess of yogurt for a delightful, healthy start to your day.

Ingredients:

• 1 medium apple, peeled and diced
• 1/2 tsp cinnamon
• 2 tbsp maple syrup or honey
• 1/4 cup Greek yogurt (or dairy-free yogurt)
• 1 gluten-free tortilla
• 1 tbsp butter or coconut oil
• 1/4 tsp vanilla extract (optional)

Instructions:

1. Heat butter or coconut oil in a skillet over medium heat. Add the diced apple and sauté for 5-7 minutes, until the apples become soft and begin to caramelize.
2. Sprinkle cinnamon over the apples and drizzle with maple syrup or honey. Stir to combine and cook for another 1-2 minutes, allowing the syrup to thicken slightly.
3. While the apples cook, warm the gluten-free tortilla in a separate skillet for 30 seconds on each side.
4. Once the apples are ready, remove them from the skillet and set them aside. In the same skillet, warm the Greek yogurt with vanilla extract (optional) for a few seconds, until it’s slightly warmed.
5. Assemble the burrito by placing the caramelized apples in the center of the tortilla, followed by the warmed yogurt.
6. Roll the tortilla, folding in the sides and wrapping it tightly from the bottom up.

This apple cinnamon breakfast burrito is the perfect balance of sweet and creamy flavors, making it an ideal choice for those who enjoy a more dessert-like breakfast.

The caramelized apples bring out natural sweetness, while the cinnamon adds warmth and spice.

The Greek yogurt offers a smooth, creamy texture that contrasts beautifully with the apples, making this gluten-free burrito both indulgent and wholesome.

It’s a wonderful option for a cozy morning breakfast, and you can even top it with extra honey or a sprinkle of granola for added texture and sweetness.

Mushroom and Goat Cheese Gluten-Free Breakfast Burrito

For a rich and savory breakfast, this mushroom and goat cheese gluten-free breakfast burrito is a deliciously earthy and creamy option.

The sautéed mushrooms bring deep umami flavor, and the goat cheese adds a tangy, smooth touch, making this breakfast both satisfying and indulgent.

Ingredients:

• 1 cup mushrooms, sliced (such as cremini or button mushrooms)
• 2 large eggs
• 2 tbsp goat cheese, crumbled
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/4 tsp thyme (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they release their moisture and become golden brown.
2. Sprinkle thyme, salt, and pepper over the mushrooms and cook for another 2 minutes, allowing the flavors to meld.
3. In a separate pan, whisk the eggs with salt and pepper. Scramble the eggs over medium heat, cooking until fully set, about 2-3 minutes.
4. Warm the gluten-free tortilla in a skillet for 30 seconds on each side.
5. Assemble the burrito by placing the scrambled eggs and sautéed mushrooms on the tortilla. Crumble the goat cheese on top.
6. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.
7. Optionally, garnish with fresh parsley for added color and flavor.

This mushroom and goat cheese breakfast burrito is a flavorful and sophisticated choice for those who enjoy earthy, creamy flavors.

The mushrooms provide a rich, savory base, while the goat cheese adds a smooth, tangy contrast.

The scrambled eggs round out the burrito, making it a well-balanced and satisfying meal.

This gluten-free option is perfect for anyone seeking a comforting yet gourmet breakfast.

Mediterranean Gluten-Free Breakfast Burrito

Inspired by Mediterranean flavors, this gluten-free breakfast burrito combines fresh ingredients like tomatoes, cucumbers, olives, and feta, making it a vibrant and light option for breakfast.

The addition of hummus brings a creamy, flavorful base to this refreshing and satisfying burrito.

Ingredients:

• 2 large eggs
• 1/2 cup cherry tomatoes, diced
• 1/4 cup cucumber, diced
• 2 tbsp Kalamata olives, sliced
• 2 tbsp crumbled feta cheese
• 1 gluten-free tortilla
• 2 tbsp hummus
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Whisk the eggs with salt and pepper, then scramble in the pan until fully cooked, about 2-3 minutes.
2. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
3. Spread hummus evenly on the center of the tortilla.
4. Layer the scrambled eggs, diced tomatoes, cucumber, Kalamata olives, and crumbled feta on top of the hummus.
5. Roll the tortilla up by folding in the sides and tightly rolling from the bottom up.
6. Optionally, garnish with fresh parsley for an extra burst of flavor.

This Mediterranean breakfast burrito brings a refreshing and healthy twist to your morning routine.

The creamy hummus acts as a smooth base, while the scrambled eggs provide protein, and the veggies and feta add bright, tangy flavors.

Kalamata olives bring a briny, savory touch that enhances the freshness of the cucumbers and tomatoes.

This gluten-free burrito is a light yet satisfying meal, perfect for anyone who loves Mediterranean flavors and a wholesome breakfast.

Zucchini and Pesto Gluten-Free Breakfast Burrito

For a fresh and vibrant breakfast, try this zucchini and pesto gluten-free breakfast burrito.

With tender zucchini, aromatic basil pesto, and scrambled eggs, this recipe brings together a delightful combination of flavors and textures that will keep you energized throughout the day.

Ingredients:

• 1 medium zucchini, sliced into rounds
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste
• Parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for 5-7 minutes, until the zucchini is tender and slightly browned.
2. In a separate pan, whisk the eggs with salt and pepper. Scramble the eggs in the pan until fully cooked, about 2-3 minutes.
3. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
4. Spread a thin layer of pesto on the center of the tortilla.
5. Layer the scrambled eggs and sautéed zucchini on top of the pesto.
6. Optionally, sprinkle grated Parmesan cheese on top for added flavor.
7. Roll up the tortilla, folding in the sides and tightly rolling it from the bottom up.

This zucchini and pesto breakfast burrito is both light and flavorful, offering a delightful mix of fresh vegetables, creamy pesto, and savory eggs.

The zucchini adds a tender, slightly sweet element, while the pesto provides a burst of aromatic basil flavor. Parmesan cheese is optional but adds a nice touch of salty richness.

This gluten-free breakfast burrito is perfect for anyone looking for a fresh, flavorful way to start their day.

Sweet Potato and Black Bean Gluten-Free Breakfast Burrito

This hearty and flavorful breakfast burrito combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans.

Topped with scrambled eggs and a dash of cumin, this gluten-free burrito is not only filling but packed with nutrients.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/2 cup black beans, drained and rinsed
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/4 tsp cumin
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional)
• Salsa or avocado for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potato roasts, scramble the eggs in a skillet over medium heat with a pinch of salt and pepper.
3. Warm the gluten-free tortilla in a skillet for 30 seconds on each side.
4. Assemble the burrito by placing the scrambled eggs, roasted sweet potato, black beans, and optional shredded cheese on the tortilla.
5. Roll up the tortilla, folding in the sides and tightly wrapping from the bottom up.
6. Serve with salsa or a few slices of avocado for an extra creamy touch.

This sweet potato and black bean breakfast burrito is an excellent combination of sweet, savory, and spicy flavors.

The roasted sweet potatoes provide natural sweetness, while the black beans add fiber and protein, making this burrito filling and balanced.

The optional cheese adds a melty, creamy texture, while the salsa or avocado offers an extra burst of freshness. Perfect for anyone seeking a satisfying and hearty start to their day.

Bacon and Avocado Gluten-Free Breakfast Burrito

This bacon and avocado breakfast burrito is a classic combination of crispy bacon, creamy avocado, and scrambled eggs, all wrapped up in a gluten-free tortilla.

With the smoky bacon and smooth avocado, this burrito makes for a satisfying breakfast that’s rich in flavor and texture.

Ingredients:

• 2-3 slices of bacon
• 2 large eggs
• 1/2 avocado, sliced
• 1 gluten-free tortilla
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Hot sauce (optional)

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove from the pan and set aside to drain on paper towels.
2. In the same skillet, scramble the eggs with salt and pepper until fully cooked, about 2-3 minutes.
3. Warm the gluten-free tortilla in a separate skillet for 30 seconds on each side.
4. Assemble the burrito by placing the scrambled eggs, crispy bacon, and avocado slices onto the tortilla.
5. Roll up the tortilla by folding in the sides and tightly rolling from the bottom up.
6. Optionally, drizzle with hot sauce for extra spice.

This bacon and avocado gluten-free breakfast burrito is a crowd-pleaser, combining the savory, smoky flavor of bacon with the creamy richness of avocado.

The scrambled eggs add a smooth texture that brings everything together, making it a comforting and satisfying breakfast option.

Whether you enjoy it as is or with a little hot sauce for a spicy kick, this burrito is sure to start your day on a flavorful note.

Tofu Scramble and Veggie Gluten-Free Breakfast Burrito

For a plant-based breakfast option, this tofu scramble and veggie gluten-free breakfast burrito is a delicious and protein-packed alternative to traditional scrambled eggs.

Packed with colorful vegetables and seasoned with turmeric, this burrito is a vibrant and healthy choice to kickstart your day.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1/4 cup bell peppers, diced
• 1/4 cup onions, diced
• 1/4 cup spinach, chopped
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 gluten-free tortilla
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced bell peppers and onions, and sauté for 3-4 minutes until softened.
2. Add the crumbled tofu, spinach, turmeric, garlic powder, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
3. Warm the gluten-free tortilla in a separate skillet for 30 seconds on each side.
4. Assemble the burrito by placing the tofu scramble and veggies on the tortilla.
5. Roll up the tortilla, folding in the sides and tightly wrapping from the bottom up.
6. Optionally, garnish with fresh cilantro for a burst of flavor.

This tofu scramble and veggie breakfast burrito is a flavorful and satisfying vegan option that’s packed with plant-based protein and fiber.

The tofu acts as a perfect substitute for scrambled eggs, while the bell peppers, onions, and spinach add a colorful and nutrient-dense touch.

The turmeric not only gives the dish a vibrant yellow hue but also provides anti-inflammatory benefits.

This gluten-free burrito is perfect for anyone looking for a healthy, plant-based start to their day.

Shrimp and Avocado Gluten-Free Breakfast Burrito

For a more unique and seafood-inspired breakfast, this shrimp and avocado gluten-free breakfast burrito is an excellent choice.

With tender shrimp, creamy avocado, and fresh veggies, this burrito offers a light yet flavorful breakfast option that will keep you feeling satisfied.

Ingredients:

• 1/2 lb shrimp, peeled and deveined
• 2 large eggs
• 1/2 avocado, sliced
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with paprika, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through. Remove from the pan and set aside.
2. In the same skillet, scramble the eggs over medium heat, cooking until fully set, about 2-3 minutes.
3. Warm the gluten-free tortilla in a separate skillet for 30 seconds on each side.
4. Assemble the burrito by placing the scrambled eggs, cooked shrimp, and avocado slices on the tortilla.
5. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.
6. Optionally, garnish with fresh cilantro and serve with lime wedges for a burst of freshness.

This shrimp and avocado breakfast burrito is a refreshing and protein-packed option, perfect for those who love seafood.

The shrimp adds a delicate sweetness and a firm texture, while the avocado brings richness and creaminess.

Combined with scrambled eggs, this gluten-free burrito is light yet filling. The lime wedges and cilantro add a fresh and zesty finishing touch to this tasty morning meal.

BBQ Chicken Gluten-Free Breakfast Burrito

For a smoky and savory breakfast, this BBQ chicken gluten-free breakfast burrito brings a touch of Southern flavor to your morning.

With tender shredded chicken, smoky BBQ sauce, and eggs, this burrito is a bold and satisfying choice for breakfast.

Ingredients:

• 1/2 cup cooked chicken, shredded
• 2 tbsp BBQ sauce (ensure it’s gluten-free)
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/4 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shredded chicken and BBQ sauce, stirring to combine. Heat for 3-4 minutes, until the chicken is warmed through and coated in sauce.
2. In a separate pan, scramble the eggs with salt and pepper until fully cooked, about 2-3 minutes.
3. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
4. Assemble the burrito by layering the BBQ chicken and scrambled eggs onto the tortilla. Top with shredded cheddar cheese if desired.
5. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.
6. Optionally, garnish with fresh cilantro for added freshness.

This BBQ chicken breakfast burrito is smoky, tangy, and rich in flavor.

The BBQ sauce gives the chicken a sweet and savory kick, while the scrambled eggs balance the richness with their creamy texture.

The optional cheddar cheese adds a melted, gooey layer that ties the whole dish together. Perfect for anyone craving a savory, satisfying breakfast with a bit of Southern flair.

Roasted Veggie and Hummus Gluten-Free Breakfast Burrito

Packed with roasted vegetables and creamy hummus, this gluten-free breakfast burrito is a nutritious and satisfying option.

The roasted veggies add depth and flavor, while the hummus acts as a smooth, tangy base, making it a perfect plant-based breakfast choice.

Ingredients:

• 1/2 cup zucchini, diced
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, diced
• 2 tbsp hummus (store-bought or homemade)
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. While the vegetables roast, scramble the eggs in a skillet over medium heat, cooking until fully set, about 2-3 minutes.
3. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
4. Spread a generous layer of hummus onto the center of the tortilla.
5. Layer the scrambled eggs and roasted vegetables on top of the hummus.
6. Roll up the tortilla, folding in the sides and tightly wrapping from the bottom up.
7. Optionally, garnish with fresh parsley or basil for added flavor.

This roasted veggie and hummus breakfast burrito is packed with colorful vegetables and a creamy, tangy twist from the hummus.

The roasted veggies add sweetness and depth, while the scrambled eggs provide protein and a smooth texture.

This gluten-free option is ideal for anyone looking for a light yet flavorful breakfast, and the fresh herbs bring a final touch of freshness to the dish.

Chicken Sausage and Spinach Gluten-Free Breakfast Burrito

For a savory, protein-packed start to your day, this chicken sausage and spinach gluten-free breakfast burrito is both satisfying and flavorful.

The hearty chicken sausage pairs beautifully with sautéed spinach and scrambled eggs, creating a filling and delicious meal that will keep you going all morning.

Ingredients:

• 2 chicken sausages, sliced
• 2 large eggs
• 1/2 cup spinach, chopped
• 1 gluten-free tortilla
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese (optional)
• Hot sauce (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the sliced chicken sausages and cook for 4-5 minutes, until browned and cooked through.
2. Add the chopped spinach to the skillet with the sausages and sauté for 1-2 minutes, until wilted.
3. In a separate pan, scramble the eggs with salt and pepper, cooking until fully set, about 2-3 minutes.
4. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
5. Assemble the burrito by placing the scrambled eggs, cooked chicken sausage, and spinach onto the tortilla. Optionally, sprinkle shredded mozzarella cheese on top.
6. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.
7. Optionally, drizzle with hot sauce for a spicy kick.

This chicken sausage and spinach breakfast burrito is both filling and flavorful, with the savory chicken sausage and wilted spinach creating a perfect balance.

The scrambled eggs provide protein and creaminess, while the mozzarella cheese adds a rich, gooey texture.

Whether you prefer it spicy with hot sauce or not, this gluten-free breakfast burrito is an excellent way to fuel your morning.

Poblano Pepper and Cheese Gluten-Free Breakfast Burrito

If you’re a fan of mild heat and smoky flavors, this poblano pepper and cheese gluten-free breakfast burrito is perfect for you.

The roasted poblano peppers add a subtle smokiness and mild heat, while the melted cheese makes it rich and satisfying.

Ingredients:

• 1 poblano pepper, roasted and diced
• 2 large eggs
• 1 gluten-free tortilla
• 1/4 cup shredded cheese (cheddar, Monterey Jack, or your choice)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Roast the poblano pepper by placing it on a direct flame or under the broiler until the skin is charred, about 4-5 minutes. Place it in a bowl, cover with plastic wrap, and let it sit for 10 minutes. Peel off the skin and dice the pepper.
2. In a skillet, scramble the eggs with salt and pepper, cooking until fully set, about 2-3 minutes.
3. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
4. Assemble the burrito by placing the scrambled eggs, diced roasted poblano pepper, and shredded cheese onto the tortilla.
5. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.
6. Optionally, garnish with fresh cilantro for a pop of color and freshness.

This poblano pepper and cheese breakfast burrito is the perfect balance of smoky, mild heat from the roasted pepper and the rich, creamy texture of melted cheese.

The scrambled eggs add protein and a soft, smooth texture, while the cilantro garnish adds an extra touch of freshness.

This gluten-free breakfast option is perfect for those who enjoy a mild kick in their morning meal.

Smoked Salmon and Cream Cheese Gluten-Free Breakfast Burrito

For a more luxurious and indulgent breakfast, this smoked salmon and cream cheese gluten-free breakfast burrito offers a rich, savory combination of flavors.

The smooth cream cheese and delicate smoked salmon come together beautifully, making it a perfect choice for those craving a special breakfast.

Ingredients:

• 2 oz smoked salmon, torn into pieces
• 2 large eggs
• 2 tbsp cream cheese, softened
• 1 gluten-free tortilla
• 1 tbsp olive oil or butter
• 1/4 tsp dill (optional)
• Salt and pepper to taste

Instructions:

1. In a skillet, scramble the eggs with salt and pepper, cooking until fully set, about 2-3 minutes.
2. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
3. Spread the cream cheese evenly over the center of the tortilla.
4. Layer the scrambled eggs and smoked salmon on top of the cream cheese.
5. Optionally, sprinkle dill over the filling for an added fresh, herbaceous note.
6. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.

This smoked salmon and cream cheese breakfast burrito is rich, flavorful, and indulgent.

The smoked salmon adds a delicate, salty taste, while the cream cheese provides a smooth, tangy contrast.

The scrambled eggs add protein and a soft texture, and the dill offers a refreshing touch.

This gluten-free burrito is a luxurious breakfast treat, perfect for a weekend brunch or whenever you’re in the mood for something extra special.

Veggie and Quinoa Gluten-Free Breakfast Burrito

Packed with protein and fiber, this veggie and quinoa gluten-free breakfast burrito offers a nutritious and satisfying start to your day.

The quinoa provides a hearty base, while the sautéed vegetables and scrambled eggs add flavor and texture, making this burrito a well-rounded and wholesome meal.

Ingredients:

• 1/2 cup cooked quinoa
• 1/4 cup bell peppers, diced
• 1/4 cup red onion, diced
• 1/4 cup zucchini, diced
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced bell peppers, onion, and zucchini, and sauté for 3-4 minutes, until softened.
2. In a separate pan, scramble the eggs with salt and pepper until fully set, about 2-3 minutes.
3. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
4. Assemble the burrito by layering the cooked quinoa, sautéed vegetables, and scrambled eggs onto the tortilla.
5. Roll up the tortilla, folding in the sides and tightly wrapping from the bottom up.
6. Optionally, garnish with fresh parsley or cilantro for a burst of freshness.

This veggie and quinoa breakfast burrito is a healthy, filling, and gluten-free option for those who love a nutritious start to their day.

The quinoa offers plant-based protein and fiber, while the sautéed vegetables bring a light sweetness and savory flavor.

The scrambled eggs provide a rich, creamy texture, making this burrito a balanced and satisfying breakfast choice.

Chorizo and Potato Gluten-Free Breakfast Burrito

This chorizo and potato gluten-free breakfast burrito combines the bold, spicy flavors of chorizo with the heartiness of crispy potatoes.

It’s a flavorful and indulgent breakfast that will keep you full and satisfied, perfect for those who enjoy a savory, filling meal in the morning.

Ingredients:

• 1/2 cup chorizo sausage, crumbled
• 1/2 cup potatoes, diced and cooked until crispy
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5 minutes. Remove the chorizo from the pan and set aside.
2. In the same skillet, cook the diced potatoes until crispy and golden, about 7-8 minutes. Set aside with the chorizo.
3. In a separate pan, scramble the eggs with salt and pepper, cooking until fully set, about 2-3 minutes.
4. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
5. Assemble the burrito by layering the scrambled eggs, chorizo, and crispy potatoes onto the tortilla. Optionally, sprinkle with shredded cheese.
6. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.

This chorizo and potato breakfast burrito is a bold and savory option that’s both satisfying and flavorful.

The spicy chorizo complements the crispy potatoes perfectly, while the scrambled eggs add a creamy texture.

Whether topped with cheese or enjoyed as is, this gluten-free burrito offers a delicious, hearty breakfast that will keep you energized throughout the morning.

Apple Cinnamon and Nut Butter Gluten-Free Breakfast Burrito

For a sweet and healthy breakfast, this apple cinnamon and nut butter gluten-free breakfast burrito offers a delicious combination of warm, spiced apples and creamy nut butter.

It’s a great option for those looking for a lighter, naturally sweet breakfast without any added sugars.

Ingredients:

• 1 apple, diced
• 1/2 tsp cinnamon
• 1 tbsp almond or peanut butter
• 2 large eggs
• 1 gluten-free tortilla
• 1 tbsp olive oil or butter
• Honey or maple syrup (optional)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the diced apple and cinnamon, and sauté for 3-4 minutes, until the apples are softened and lightly caramelized.
2. In a separate pan, scramble the eggs with a pinch of salt and pepper, cooking until fully set, about 2-3 minutes.
3. Warm the gluten-free tortilla in another skillet for 30 seconds on each side.
4. Spread the almond or peanut butter evenly across the center of the tortilla.
5. Layer the scrambled eggs and sautéed apple cinnamon mixture on top of the nut butter.
6. Roll up the tortilla, folding in the sides and tightly rolling from the bottom up.
7. Optionally, drizzle with honey or maple syrup for extra sweetness.

This apple cinnamon and nut butter breakfast burrito is a perfect balance of sweet and savory.

The warm, spiced apples and creamy nut butter pair beautifully with the scrambled eggs, creating a satisfying and unique breakfast.

The addition of honey or maple syrup adds an extra touch of sweetness, making it an excellent choice for those who enjoy a naturally sweet start to their day.

These three gluten-free breakfast burrito recipes provide even more variety to your morning routine, from the nutritious veggie and quinoa option to the bold chorizo and potato burrito, and the sweet apple cinnamon and nut butter version.

Each one is packed with unique flavors and ingredients, ensuring there’s something for everyone to enjoy.

Whether you prefer a hearty, savory breakfast or a light, sweet option, these burritos are sure to make your mornings more delicious.