Make ahead Breakfast Burritos are my go-to breakfast. An Easy breakfast you can freeze and warm up in just one minute. Add some sweet potatoes or black beans for a healthy delicious breakfast.
Breakfast during the week can be a challenge with our busy schedules and so many different preferences. I want to get some protein but sometimes scrambled eggs get boring, and while a quiche is fantastic for the weekend, it’s not practical during the week.
So I started making homemade breakfast burritos a few months ago and good-bye boring breakfast.
I start with a base of garlic and spinach to mix with the eggs and from there, I add whatever I’ve got laying around. Lately I’ve been adding sweet potatoes. Not only are they yummy, but they’re filling enough to last until lunch which is always a challenge for me. I’ve also added extra spiralized butternut squash.
What’s really nice about these is that you can customize them so everyone can have their favorite fillings. Save any leftover Italian sausage, ham or bacon from other dishes and freeze them. When you’re ready to make a batch of burritos, just pull out your frozen leftovers. My current favorite has sweet potatoes and a little Italian sausage.
You can keep it vegetarian and add black beans instead, anything will work.
What you’ll need
- Flour tortillas – 10 inch is a great single serving size. You can make this low carb by using a low carb tortilla with just 4 gms of carbs.
- Eggs – I use 10 eggs for 8 burritos. You can adjust this based on your preference.
- Cheese – regardless of your fillings, the best breakfast burritos have at least a little cheese to make things gooey.
- Filling – add what you like.
What can you put inside a breakfast burrito
- Veggies– try spinach and garlic, onions. sweet potatoes, and black beans.
- Protein – bacon, breakfast sausage, Italian sausage, ham, leftover steak, or chicken.
How do you make a breakfast burrito
All of your ingredients need to be fully cooked before you assemble them because you’re just going to heat these up in the microwave when you’re ready to eat.
Step 1: In a medium size skillet cook the onions and sweet potatoes until soft then add spinach and garlic and cook until it’s wilted. Scoot them to the side of the skillet and scramble the eggs. Mix the veggies with the scrambled eggs.
Step 2: Lay out the tortillas and first add the egg veggie mixture. Then top with meat or beans and finish with cheese.
Step 3: Roll and let cool. Wrap in plastic and store in the refrigerator or freezer in a large ziplock bag.
I’ve found that if I take one out of the freezer before I take my shower, that it thaws a bit and only takes 1 minute to cook on medium power in the microwave.
If you cook them on high power, the ends tend to get much hotter than the center, so try medium power. Since every microwave is a bit different, you’ll need to experiment with how long yours will take. If completely frozen, mine take one and a half minutes on medium power. I cook them right in the plastic wrap.
If you’re really in a hurry, the plastic wrap will keep everything contained so you don’t make a mess while eating in the car.
You’ll love the variety that breakfast burritos give you for challenging mornings. A healthy breakfast is a great way to get the day started.
FAQs and tips
If you substitute a low carb Mission tortilla, the tortilla only has 4 gms of carbs.
The microwave works great for these and doesn’t alter the texture, but you could warm them in the oven, or even in a skillet on the stove.
You can microwave these right out of the freezer, but the texture is better if you let them thaw for a few minutes before heating them.
More healthy breakfast ideas
- Muffin Melts
- Sweet Potato Frittata
- Prosciutto Cups
- Sausage Balls with Almond Flour
- Quiche with a sweet potato crust
- Egg cups with mushrooms
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ sweet onion Cut into thin slices
- 2 cups sweet potato peeled and diced
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 6 ounces fresh spinach
- 10 eggs
- salt and pepper
- 8 ounces gruyere grated
- 8-10 tortillas 10 inch
- In a large non-stick skillet, add oil and butter and heat to medium heat. Add onions and diced sweet potatoes and saute until slightly soft, about 5-10 minutes. Add garlic and red pepper flakes and cook an additional minute. Add spinach and cook until wilted, season with salt and pepper.
- In a large bowl beat eggs, add salt and pepper. Pour into skillet and using a rubber spatula move around until they are cooked to your liking. Remove from heat.
- Assemble tortillas with egg mixture, cheese and sweet potato mixture. Roll up and eat immediately or wrap in plastic wrap and once cooled, place in a freezer bag and freeze.
- To heat, cook on medium power in microwave for 1 to 11/2 minutes, just until heated through.
- Makes 8
- Flash freeze then put in ziplock.
Barbara’s Tips + Notes
- If you use a low carb tortilla it only has 4 carbs, reducing the total by 15.
- Make sure all the ingredients you use are fully cooked.
- Freeze individual burritos in plastic wrap for easy grab and go in the morning.
- Make a vegetarian breakfast by substituting rinsed black beans.
If you make Breakfast Burritos, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Any nutritional facts on these?
Barbara Curry says
Using the ingredients in the recipe list here is the breakdown:
Amount Per Serving
% Daily Value*
Total Fat 20.9g 32%
Cholesterol 257.3mg 86%
Sodium 1221.7mg 51%
Total Carbohydrate 42g 14%
Dietary Fiber 5.8g 23%
Protein 30g 60%