Breakfast Burrito Meal Prep

Monday, April 03, 2017

Before I moved to Texas, I didn't know what a breakfast taco was...I know, disappointing. I am so ashamed to admit it! I will forever be a sucker for the classic breakfast taco on a homemade tortilla with eggs, potatoes, bacon and cheese (in moderation). Those babies are packed with fat and come with an immediate need to take a nap haha

But there's just something so satisfying about a taco (or burrito) for breakfast! With the morning rush though, sometimes there just isn't always time to make 'em. With this recipe, you can make 8 healthy breakfast burritos that heat in 2.5 minutes to set you up for a weeks worth of breakfast, and then some! These babies stay good in the freezer for up to 2 months. Make sure you label the bag of the date they were made!

As with most of my recipes, this is very easy to personalize to your macros and/or your tastebuds! Add in your favorite veggies and breakfast meat--the possibilities are endless!

The trickiest part about this recipe (and it's really not tricky at all, bear with me), is the eggs. Adding the spinach at the right time and not overcooking the eggs is crucial! I took the liberty of snapping a picture of my eggs right before I added the spinach because you don't want to overcook the spinach either!:

Add the spinach after the eggs are about halfway cooked. 

Add the spinach and stir/chop constantly to get it slightly wilted. You want the stem of the spinach to still be slightly crunchy so that when you re-heat, it'll be cooked to perfection!
Since this is a re-heat meal, you want to make sure you don't overcook the eggs. Make sure they are still a little "glossy" when you add them to the tortilla. For this reason, I definitely recommend cooking all other ingredients (meat and veggies) before cooking the eggs. 

Pile up all of the ingredients, roll the burrito and wrap it up into a piece of aluminum foil. Put in gallon baggie, freeze and re-heat when ready to eat!

Meal Prep Breakfast Burritos

Prep Time: 35-40 minutes
Cook Time: 2.5 minutes
Servings: 8
Macros: 357 cals; 11g Fat, 39g Carbs, 22g Protein

8 slices turkey bacon
1 green pepper, dices
1 small yellow onion
1 Tbsp olive oil
1.5-2 cups fat free shredded cheddar cheese
6 whole eggs
4 cups liquid egg whites
Salt + pepper to taste
2 heaping cups raw baby spinach
8 100% whole wheat tortilla for burritos (large)


  1. In a large skillet or pan, cook bacon and set aside.
  2. In same skillet or pan, sauté peppers and onions with olive oil and set aside. 
  3. Coat pan with olive oil (if there isn't any leftover from veggies) and whisk together the 6 eggs and 4 cups egg whites and pour into pan. Cook the eggs over medium heat, constantly scraping bottom of pan with rubber spatula. Once eggs are half-cooked, add baby spinach 1/2 cup at a time and reduce heat. Stir and chop eggs and spinach until the eggs are just about cooked (you want them to be slightly undercooked "glossy" since you'll be re-heating them later) and immediately transfer to a plate to stop cooking.
  4. Tear 8 tortilla-sized pieces of aluminum foil and stack in a pile. 
  5. Place a tortilla on top of foil, add about 2 Tbsp cheese, about 1 cup of spinach/egg mixture, 1 piece bacon (can tear into bite-size pieces for easy eating), and 2 Tbsp green peppers/onion mixture. Roll up the burrito and wrap it in aluminum foil. Repeat for remaining ingredients.
  6. Label 2 gallon-size baggies of the date made and contents, then add burritos and freeze!
To Re-Heat:
  1. Unwrap burrito from aluminum foil, wrap burrito in it paper towel. Place wrapped burrito on a microwave-safe plate and cook for 1.5 minutes. Flip burrito and cook for an additional minute. 

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