Meal Prep Breakfast Burritos
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Stock your freezer with these customizable, high-protein Meal Prep Breakfast Burritos! Stuffed with scrambled eggs, meat, vegetables, and cheese, they’re the best solution for a busy morning. Batch-cook them on a Sunday and reheat one whenever you need a quick grab-and-go breakfast.
Why you’ll love this recipe!
High-protein and filling – Start your day on the right foot with an egg, meat, and veggie-stuffed breakfast burrito. Those ~25 grams of protein in each will keep you full for hours.
Batch cooking – Just like my breakfast quesadillas, you can spend 30 minutes on a Sunday batch-cooking the burritos to save yourself lots of time in the mornings. Just heat, grab, and go!
Customize the filling – I’ve given you some ideas, but this recipe works with any meat, veggie, or cheese combo you’re craving.
Table of Contents
If your busy mornings are typically saved by a Starbucks egg bite or a tiny drive-thru breakfast sandwich, allow me to introduce you to these freezer-friendly Meal Prep Breakfast Burritos.
I’ve been making these breakfast burritos for years, and let me tell you, having a stash in my fridge or freezer is the grab-and-go gift that keeps on giving. To keep things simple, I’ve made the scrambled egg filling endlessly customizable. You can fill it with the meat, veggies, and cheese of your choice.
No matter the combo you choose, each burrito is packed with protein and is a perfect start to your morning. No more sad drive-thru breakfasts for you!
Breakfast Burritos Ingredients
Eggs + cottage cheese – I combined scrambled eggs with cottage cheese for a rich, creamy, and protein-packed base.
Meat – Use any breakfast meat you like. I like ground beef or chicken sausage in my breakfast burritos, but bacon, breakfast sausage, ground pork, ground turkey, turkey bacon, and ham are all great options.
Vegetables – I’ll change up the veggies depending on what I have in the fridge or what’s in season. Tomatoes, zucchini, bell peppers, red onion, mushrooms, spinach, sweet potatoes, yellow potatoes, and kale are a few of my favorites.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
What I love most about making these breakfast burritos for meal prep is how I can tailor the fillings to whatever flavor I’m in the mood for. Here are a few ways to switch things up:
- Southwest breakfast burritos – Season the meat with taco seasoning or use spicy chorizo, then make the scrambled eggs with sautéed bell peppers and onions, black beans, and Monterey Jack cheese.
- Florentine breakfast burritos – Assemble the tortillas with Canadian bacon or diced ham, scrambled eggs, sautéed spinach, a drizzle of hollandaise, and shredded Gruyère or Swiss cheese.
- Vegan breakfast burritos – Fill the burritos with my tofu scramble, a few slices of this tempeh bacon, the veggies of your choice, and some golden breakfast potatoes for good measure.
- Gluten-free option – Make these with gluten-free tortillas instead.
How to Make Breakfast Burritos for Meal Prep
Step 1: Cook the meat. Brown the meat you’re using in a skillet. Transfer it to a bowl.
Step 2: Cook the veggies. Next, cook your veggies in the pan until soft.
Step 3: Scramble the eggs. Whisk the eggs and cottage cheese together in a large bowl. Pour the mixture into the skillet with the vegetables and cook until the eggs are scrambled.
Step 4: Assemble. Add some of the egg scramble to a tortilla. Top with some of the meat and cheese. Fold in the sides, then roll the burritos. Repeat until you run out of filling or tortillas.
Step 5: Store. Wrap each burrito with foil, then freeze or refrigerate them for your meal prep breakfast.
Erin’s Tips and Tricks
- Wait for the cooked eggs and meat to cool slightly before you start assembling the burritos. If they’re too hot, steam will get trapped inside the tortillas and make the burritos soggy.
- Are your tortillas tearing? Wrap the stack in a damp paper towel and warm it in the microwave for 20 to 30 seconds first. The heat makes them more pliable and easier to work with.
- Each burrito contains approximately 25 grams of protein. Just keep in mind that this will change depending on how you change up the filling ingredients.
My Pro Tip
Don’t Overstuff The Burritos
I know it’s tempting to load these up, but you should leave at least a 1.5-inch border around the edges of the tortillas to seal them closed. Trust me, a tightly rolled burrito reheats much more nicely than a loose one.
Storage and Reheating
Refrigerator: The foil-wrapped burritos will keep for up to 1 week in the fridge.
Freezer: After wrapping them in foil, flash-freeze the burritos on a baking sheet until solid. Transfer them to a freezer-safe container or bag and freeze for up to 2 months.
Reheating: I like to zap the burritos in the microwave on busy mornings. When I have more time, I’ll warm them up in a 375°F oven for 15 to 20 minutes. Remember to remove the foil before reheating!
More Meal Prep Breakfast Ideas
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Meal Prep Breakfast Burritos
Ingredients
- 1 lb meat, chicken sausage, bacon, ground beef, etc.
- 2 cups veggies, tomatoes, zucchini, bell pepper, red onion, mushrooms
- Pinch salt
- 12 eggs
- 1 cup cottage cheese
- 10 burrito-sized tortillas
- 1 cup cheddar cheese, shredded
Instructions
- Start by cooking the meal: add whatever meat you’re using to a medium skillet and cook over medium heat until cooked through; remove with a slotted spoon and transfer to a bowl.
- To that same skillet, add your vegetables of choice and a pinch of salt and sauté until soft, 3-5 minutes.
- In a large bowl, whisk the eggs and cottage cheese together, along with a little salt and pepper. Pour the mixture into the skillet with the vegetables and cook until the eggs are scrambled.
- Last, assemble the burritos: lay one tortilla on a flat surface, then add ¾ cup of the egg mixture to it. Add 2 tablespoons of meat, along with 2 tablespoons of cheese on top.
- Fold in the sides, then roll the burritos. Repeat this process until all of the eggs/meat/cheese is gone.
- If you’re making these in advance, wrap each burrito with foil, then place then on a baking sheet and into the freezer so they don’t stick together. Once frozen, you can transfer them to a plastic bag or freezer-safe container. They should keep for up to 2 months!
- Alternatively, you can wrap these in foil and keep them in the fridge for up to 1 week.
- Reheat: reheat breakfast burritos either in the microwave until they’re heated through, or bake in the oven at 375°F for 15-20 minutes.
Notes
Nutrition
