If you’re like me, most mornings you’re lucky if you can drink a warm cup of coffee! Even when I was working full-time in an office, mornings were always a little hectic for me. Why? Because I am not a morning person. I try you guys, I really do. And I had high hopes that motherhood would miraculously make waking up in the mornings a little easier for me. But sadly no! I’ll wake up early if I absolutely have to, but I’d much prefer a 9am alarm. Of course, maybe that’s because I also don’t go to bed until really late. Regardless, I’m always looking for easy and quick breakfasts that I can eat on the go- whether I’m running out the door with Augustine, or just chasing him around the house. Today I’m showing you how to meal prep healthy breakfast burritos, because who doesn’t like a breakfast burrito? It’s satisfying and filling and will give you the energy you need/require/demand to get through your morning.
How to Make Healthy Breakfast Burritos
Meal prep your breakfast for the week with these easy and healthy breakfast burritos
- 2 tbsp olive oil
- 4 oz fresh mushrooms sliced
- 3 handfuls fresh spinach
- 1/2 bell pepper chopped
- 1/4 red onion chopped
- 1 cup cheddar cheese shredded
- 5 eggs
- 5 whole wheat tortillas room temperature
- pinch salt + pepper to season
Heat a medium skillet and 1 tbsp of olive oil over medium heat. Saute the bell pepper, red onion, and mushrooms until softened about 4-5min. Add handfuls of spinach until wilted and remove from heat.
In a separate pan, heat 1 tbsp of olive oil over medium-low heat. Whisk eggs and add to pan. Scramble over medium-low heat until done. I like mine lighter and creamier so I don't cook as long.
Let the vegetable mixture and eggs sit until cool. This will help your burritos hold together and avoid being soggy.
Once ingredients are cooled, prep the burritos. Add the shredded cheese first, this will help absorb the moisture of the other ingredients. Add the vegetable mixture then eggs. Season with salt and pepper to your liking. Fold the burrito tightly and repeat with the remaining four.
Individually wrap the burritos in tin foil and store side by side in a gallon size ziplock bag. This helps the burritos freeze evenly.
To heat, preheat the over to 350 degrees. Heat for 12-15 minutes and serve with mild salsa. For a quicker option, you can heat up in the microwave on high for 2 minutes.
- The wheat tortillas I used made fairly small burritos. However, I wanted a healthier option so I opted for whole wheat over flour. If you'd like a larger serving I'd suggest doubling the ingredients and wrapping in a burrito tortilla.
- Make sure your cooked ingredients are completely cooled before adding to the tortillas. This will help your burritos hold together better and also avoid being soggy.
- I prefer using the oven over the microwave but do whichever you prefer. I let them thaw for about 20-30 minutes while I'm getting ready and then pop them in the oven before I head out the door.
I love meal prepping on Sundays because it helps me eat healthier and more quickly during the week. Even though I’d love the time to cook big meals, I just don’t have the time. What I love about this recipe, if that you can do it on a Saturday or Sunday and have 5 breakfasts ready to go for the following week. If you try this recipe, let me know what you think! And if you have any easy breakfast ideas, let me know!