Healthy Breakfast Burritos (High Protein & Freezer-Friendly)
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These healthy breakfast burritos are made with scrambled eggs, sautéed veggies, black beans, and melty cheese, all wrapped in a whole-grain tortilla. They’re high in protein, freezer-friendly, and perfect for busy mornings. Plus, you can add whatever extras you like best. These are great for meal prep!
Want more healthy breakfast recipes? Give these Healthy Breakfast Tacos a try, or this Greek Avocado Toast. If you’re in the mood and have time, this Blueberry French Toast Casserole is pretty epic stuff.
Why You’ll Love These Burritos
There is lots to love about these high-protein breakfast burritos. They are a healthy make-ahead breakfast that is clean and filling. But you also love them because:
- They have a nice serving of fiber.
- Great for meal prep or freezing
- Balanced macros for energy and fullness
- Easy to customize
- No added sugar, processed meats, or weird fillers
Pro Recipe Tips
- Use egg whites instead of whole eggs for lower fat content.
- Add chopped jalapeños for heat.
FAQs
How Do I Keep Burritos From Getting Soggy?
Let the fillings cool before wrapping and skip watery ingredient additions like fresh tomatoes.
Will These Healthy Breakfast Burritos Taste Good Without Cheese?
Yes! You can leave it out or use a plant-based cheese alternative. Nutritional yeast is good for a cheese-ish flavor, too. Just sprinkle it on before you wrap the burrito.
Ingredients You’ll Need For These Freezer Breakfast Burritos
- Eggs
- Unsweetened almond milk – Regular milk or water will work too.
- Dry black beans – Cooked, rinsed, and drained. If using canned, look for no-sugar added. Two 14 oz. cans should be plenty.
- Red bell pepper
- Red onion
- Fresh baby spinach
- Shredded sharp cheddar cheese
- Extra virgin olive oil
- Ground cumin
- Salt and pepper
- Whole-grain tortillas – Or any tortillas you prefer. No sugar added.
How To Make Healthy Breakfast Burritos
Gather, prep, and measure all your ingredients.
Heat olive oil in a pan. Sauté onion and bell pepper until soft, 4-5 min.
Add spinach, cook until wilted.
Stir in black beans, cumin, salt, and pepper. Remove from heat.
Whisk eggs with milk or water.
Scramble in a nonstick skillet over medium heat until just set. Season lightly with salt and pepper.
Lay tortillas flat. Divide eggs, veggie-bean mix, and cheese across each.
Roll into burritos.
Toast seam-side down in a dry skillet to seal and crisp the exterior.
Wrap in parchment, then foil.
Freeze for up to 2 months. Reheat in the microwave or oven. REMOVE FOIL BEFORE MICROWAVING!!
Storage
Store wrapped burritos in the fridge for up to 3 days.
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Healthy Breakfast Burritos (High Protein & Freezer-Friendly)
Ingredients
- 6 large eggs
- 2 tbsp. unsweetened almond milk (or water – regular milk works too)
- 1 cup dry black beans (cooked, rinsed, and drained)
- 1 large red bell pepper (finely diced)
- 1 small red onion (finely diced)
- 1 cup fresh baby spinach (finely chopped)
- ½ cup shredded sharp cheddar cheese
- 2 tsp. extra virgin olive oil
- ½ tsp. ground cumin
- salt and pepper (to taste)
- 4 large whole-grain tortillas
Instructions
- Gather, prep, and measure all your ingredients.
- Heat olive oil in a pan. Sauté onion and bell pepper until soft, 4-5 min.
- Add spinach, cook until wilted.
- Stir in the cooked black beans, cumin, salt, and pepper. Remove from heat.
- Whisk eggs with milk or water.
- Scramble in a nonstick skillet over medium heat until just set. Season lightly with salt and pepper.
- Lay tortillas flat. Divide eggs, veggie-bean mix, and cheese across each.
- Roll into burritos.
- Toast seam-side down in a dry skillet to seal and crisp the exterior.
- Wrap in parchment, then foil.
- Freeze for up to 2 months. Reheat in the microwave or oven. REMOVE FOIL BEFORE MICROWAVING!!
Notes
Nutrition
