Meal Prep Breakfast Burrito
Customize these meal prep burritos with your favorite protein and veggies. You can easily make these burritos ahead of time and store them in the fridge or freezer to eat throughout the week.
Recommended Products
Ingredients
- Cooking spray
- 1 pound protein of your choice (Beyond Steak, Beyond Sausage, bacon, turkey sausage, lean ground beef, crumbled tofu, 1 - 15 ounce can black beans, etc.)
- 2 cups diced veggies of your choice (bell peppers, tomatoes, spinach, kale, broccoli, onions, zucchini, mushrooms, or corn, etc.)
- 10 large eggs, whisked
- Salt and pepper, to taste
- 1 cup shredded cheese of your choice, or more as needed (Mexican, Cheddar, Monterey Jack, Mozzarella, etc.)
- 8 10-inch flour tortillas, burrito size
Instructions
Cooking Instructions:
- Heat a large skillet over medium heat. Spray pan with cooking spray then add protein of your choice. Cook protein over medium heat until cooked through, about 5 minutes.
- Scoop protein into a large heat proof bowl and set aside for later.
- If using meat, there may be some grease left in the pan you can use for cooking the veggies in the next step. If the pan is dry, add a bit of cooking spray. No need to clean the pan in between steps.
- Add over veggies to the pan over medium heat and saute for 2-3 minutes.
- If the pan looks dry at this point, add a bit of cooking spray. Then, to the same pan over medium heat, pour over whisked eggs and season with salt and pepper, to taste. Scramble eggs with a spatula until they are fluffy and cooked through, about 3 minutes.
- Turn heat off, then sprinkle shredded cheese evenly over eggs. Let melt slightly for about 2 minutes.
Assembly Instructions:
- To make tortillas more pliable and less likely to break when rolling, microwave for 15-30 seconds before adding egg mixture.
- Divide cheesy egg mixture and cooked protein evenly among your 8 tortillas. There should be about roughly 3/4 cup of fillings per tortilla.
- Roll into a burrito and wrap in foil until ready to eat. (Watch the video below to see how to fold burritos.)
- Store burritos in the fridge for up to 1 week or freezer for up to 3 months. If freezing, be sure to thaw burritos in the fridge the day before cooking.
Heating Burrito Instructions:
- Skillet (recommended): Remove burrito from foil. Heat skillet to medium high heat and spray with cooking spray. Add over burrito (seam side down) and pan fry for 2-3 minutes each side.
- Air Fryer (recommended): Remove burrito from foil and lightly spray both sides with cooking spray. Add burrito to air fryer basket (seam side down) and cook at 350ºF for 6-8 mins until crispy.
- Panini Press (recommended): Remove burrito from foil and lightly spray both sides with cooking spray. Add burrito to a preheated panini press and grill for 3-4 minutes until crispy and warmed through.
- Microwave: Remove foil from burrito and cover in a damp paper towel. Microwave for 1-2 minutes to reheat.
- Oven or Toaster Oven: Leave burrito in foil and heat in oven at 350ºF for 10-15 minutes until heated through.
Video
Notes
Protein: If using 1 - 15 ounce can black beans, you can skip step 1 since they don’t need to be cooked.
Veggies: If you want you add regular potatoes or sweet potatoes into the veggies portion, ensure they are cubed and pre-cooked. We are only sauteing the veggies for a few minutes so it wouldn’t cook the potatoes all the way through.
Eggs: If you want creamier scrambled eggs, stir ¼ milk into the mixture when whisking. If you follow a vegan diet or don’t eat eggs, you can also use a plant-based option like JUST egg!
Nutrition Note: This is an estimate provided by an online nutrition calculator. Nutrition may vary depending on ingredients used. This calculation is for black beans, red peppers, and mexican blend cheese. For more nutrition information, seek a professional registered dietitian's advice.
Nutrition
Serving: 1burritoCalories: 420kcalCarbohydrates: 47gProtein: 20gFat: 16gSaturated Fat: 6gCholesterol: 250mgSodium: 900mgFiber: 7gSugar: 4g
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