Recipe: Healthy Breakfast Burritos (Meal-Prep Friendly)

Breakfast Recipes, Pre + Post Workout Recipes, Vegetarian Recipes

By: Deborah Murphy, MS, RD, LDN

healthy breakfast burrito wrapped in foil on a pink plate.

Photo Credit: Get Healthy U

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!

Why You’ll Love this Recipe
Ingredients You’ll Need
Variations
Breakfast Burrito Meal Prep Tips

Starting your day with a healthy & filling breakfast can help motivate you to make healthier choices throughout the day. (Plus, you’ll avoid being hangry all morning!) We love making these meal-prep friendly healthy breakfast burritos on a Sunday so we’re all set for breakfast for the week; even on busy mornings. Just pop one into the microwave for a minute or two while you pack your bag for work and you’re good to go.

Why You’ll Love this Recipe

Family Friendly: Our whole family loves these meal prep breakfast burritos. Let kids build their own burritos and add their favorite toppings.
Great for Meal Prep: These burritos can be stored for 3-4 days in the fridge 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.

Ingredients You’ll Need

healthy breakfast burrito ingredients in white bowls on a white background.

Eggs: Not only are eggs a good source of protein, but they also provide many B vitamins as well 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 to these breakfast burritos. If you don’t have black beans, you can also 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.
Veggies: Bump up the fiber and nutrition by adding a few extra colorful veggies to these healthy breakfast burritos. 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 or pepper jack.

Variations

Add More Protein: if you want to add more protein to these vegetarian breakfast burritos, you can include some cooked bacon or your favorite breakfast sausage in these burritos as well.
Make it Gluten-Free: simply use a gluten-free wrap in place of the tortillas for these make-ahead breakfast burritos.
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 this recipe and swap out the butter and cheese for vegan alternatives.

How to Make Healthy Breakfast Burritos

collage of 2 images, left image is vegetables on a sheet pan and right image is scrambled eggs in a skillet.

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 (try this veggie chopper tool!). 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 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

burrito laid out on a sheet of aluminum foil with fillings in tortilla before wrapping.

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 add 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 these.
Cool filling for a few minutes before assembly: allow the filling ingredients to cool to room temperature so it is easier to handle when assembling your burritos as well as to prevent the steam from the filling causing soggy breakfast burritos.
Wrap in aluminum foil to store: assemble your burrito on top of a sheet of aluminum foil and wrap it tightly after you have rolled 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.

close up of a vegan breakfast burrito sliced in half.

Ingredients

For the Veggies
2 medium sweet potatoes, chopped
1 bell pepper, chopped
1 red onion, chopped
1 zucchini, chopped
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon sea salt
For the Eggs
10 eggs (or 5 eggs, 5 egg whites)
2 tablespoons milk
1/2 cup reduced fat shredded mexican or colby jack cheese
1-2 tablespoons chopped green chiles (optional)
1 tablespoon butter
Salt + pepper, to taste
For the Burritos
1 (15 oz) can black beans, drained and rinsed
8 whole wheat tortillas
Toppings: salsa, avocado, hot sauce, etc.

Directions

Preheat the oven to 400 degrees Fahrenheit. Add the sweet potatoes, bell pepper, red onion, zucchini, olive oil, and spices to a large mixing bowl. Toss and then spread on a baking sheet. Bake for 20 minutes or until tender.
Whisk together the eggs, milk, cheese, and green chiles (if using). Melt the butter in a large skillet over medium heat. Scramble the eggs and season with salt and black pepper.
Assemble burritos- divide the potato mixture, black beans, eggs, and toppings evenly between all the tortillas. Wrap tightly. Serve immediately or freeze for later.
To freeze, wrap tightly in aluminum foil and then place in a ziploc bag in the freezer. Burritos will keep in the freezer for up to 3 months. To reheat, remove the foil and microwave for 1-3 minutes or until heated through. You can also reheat in the oven.