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Crazy Mornings? You Need This Healthy, Make-Ahead Breakfast Burrito Recipe


If you are scrambling to find the time to make a healthy breakfast in the morning, meal-prep these healthy breakfast burritos on the weekend so you have something that you can quickly grab on the way out the door!

You’ll love this recipe because it’s:

Family Friendly: The whole family will love these meal-prep breakfast burritos. (And kids can build their own burritos and add their favorite toppings.)  

Great for Meal Prep: These burritos can be stored in the fridge for 3-4 days or up to 3 months in the freezer. Cook once and eat healthy all week! 

Customizable: In this post, we provide suggestions for all kinds of ingredient swaps you can use for these burritos to make them your own.

Photo Credit: Get Healthy U

Ingredients You’ll Need

Eggs: Not only are eggs a good source of protein, but they also provide many B vitamins as well as phosphorus, selenium, and choline. We just used whole eggs for this recipe as the yolks contain a ton of nutrition, but you can use a mix of egg whites and whole eggs if you prefer.  

Black Beans: Add some fiber, which too many of us lack in our diet, by adding some black beans. If you don’t have black beans, you can use pinto beans, chili beans, or refried beans. 

Sweet Potatoes: We love the subtle sweetness of the sweet potatoes in these make-ahead freezer breakfast burritos, but you can use white potatoes or red potatoes instead. 

Photo Credit: Get Healthy U

Veggies: Bump up the fiber and nutrition by adding a few extra colorful veggies. We used zucchini, onion, and bell pepper, but you could also add mushrooms, corn, or summer squash.

Spices (garlic powder, cumin, chili powder): Before baking the veggies, we add this combo of spices for lots of Tex-Mex flavor. 

Tortillas: Sneak in a few extra grams of fiber by using a whole-grain tortilla instead of a flour tortilla. You can also use a low carb or low-calorie tortilla for these—just make sure to buy ones that are at least 8-10 inches so they are big enough to hold a serving of the burrito filling.

Shredded Cheese: We like to use a finely shredded Mexican cheese blend for this recipe, but you could also use cheddar cheese, pepper jack, or another favorite cheese.

Recipe Variations

Add More Protein: If you want to add more protein to these breakfast burritos, you can include some cooked bacon or your favorite breakfast sausage as well. 

Make it Gluten-Free: Simply use a gluten-free wrap in place of the tortillas.

Make it Dairy-Free: Use a dairy-free/vegan cheese for this healthy breakfast burrito recipe and scramble the eggs in vegetable oil instead of butter. 

Make it Vegan: Use a vegan egg replacement like JUST egg or tofu scramble in place of the eggs in and swap out the butter and cheese for vegan alternatives.

How to Make These Healthy Breakfast Burritos

Photo Credit: Get Healthy U

Bake the Veggies: To make the cooking for these delicious burritos more hands-free, we like to bake the veggies on a sheet pan. Just chop the sweet potatoes, zucchini, red onion, and bell peppers into similar size pieces. Add to a large bowl and toss with the spices (cumin, chili powder, garlic powder) and oil. Bake for 20-25 minutes until tender at 400 degrees Fahrenheit.

Make the Eggs: While the veggies are baking, make the scrambled eggs in a large skillet over medium heat. 

Assemble Your Burritos: Once the veggies and eggs are done, allow them to cool for a few minutes before assembling your burritos. Add filling to the middle of the tortilla and roll tightly. Wrap in aluminum foil and repeat until all the filling and tortillas are used up.

Breakfast Burrito Meal Prep Tips

Photo Credit: Get Healthy U

Add saucy toppings when serving: Adding salsa, hot sauce, and other toppings like sour cream (or a little Greek yogurt) that have a lot of moisture can lead to a soggy burrito, so save those for when you are ready to serve. 

Add avocado when serving: We find that avocado doesn’t hold up very well to freezing and reheating, so add your sliced avocado when you are ready to eat. 

Cool the filling for a few minutes before assembly: Allow the filling ingredients to cool to room temperature so it’s easier to handle when assembling your burritos. (And it prevents the steam from the filling from causing soggy burritos.)

Wrap in aluminum foil to store: Assemble your burrito on top of a sheet of aluminum foil and wrap it tightly after rolling all the fillings inside. 

Store in a large ziplock bag to freeze: Add all of your prepped burritos to a large freezer bag to help prevent freezer burn when storing in the freezer. You can store the breakfast burritos in the freezer for up to 3 months.

How to Reheat Breakfast Burritos

Oven/Toaster Oven: Place wrapped burritos on a baking sheet or directly on the baking rack and bake at 350 degrees for 15 minutes or until warmed through. 

Air Fryer: Unwrap the burrito and place it in the air fryer basket. Reheat at 400 degrees Fahrenheit for 8-10 minutes or until hot. 

Skillet: Unwrap the burrito and place seam side down on a large nonstick skillet sprayed with a bit of cooking spray. Cook over medium-high heat until the bottom of the burrito is golden brown, about 3 minutes. Flip and cook on the other side another 2-3 minutes or until golden.

From Frozen: To reheat these frozen breakfast burritos, unwrap and place on a plate. Microwave for 2-3 minutes on the thaw setting; cook another 1-2 minutes on high if needed to warm the burrito all the way through.

Photo Credit: Get Healthy U

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