Freezer friendly breakfast burritos that are both packed with nutritious veggies and protein for the ultimate on the go breakfast! Tip: make them ahead and reheat later. This post is sponsored by the American Egg Board.
If there’s one breakfast item I go out of my way to order, it’s breakfast burritos. There used to be a cafe inside my hometown gym that sold amazing breakfast burritos with eggs, roasted red peppers, salsa and cheddar cheese. It was by far my favorite part of my morning after a feel-good endorphin session. (I mean, duh, of course a food blogger most looks forward to eating.)
I ate those breakfast burritos for 3 months straight aka the breakfast burrito binge of summer 2013. And I loved every freaking minute of it.
What I didn’t love was the price tag that came along with the made to order burritos. That’s why when the American Egg Board asked me to answer the age-old question: How Do You Like Your Eggs? it was the perfect opportunity to bring the breakfast burrito back so all of you can make them at home too!
Here’s what’s in the lovely freezer breakfast burritos:
Eggs: The incredible, edible egg is a STAPLE in my diet. Seriously I eat them daily — either for breakfast, lunch or dinner. They’re packed with protein and nutrition — one large egg contains 6g of protein and nine essential amino acids. And it’s important not to toss the yolk (that’s so 2013). Yolks are where most of the egg’s nutrients are, like vitamin D, vitamin B12, selenium and more than 40% of the protein.
Whole wheat tortillas: I use the burrito size (10 inch) because they actually help to keep me full. You can choose any of your liking though. Unfortunately, I haven’t found any great gluten free tortilla brands that fold well, but hey, you can always use them and make quesadillas instead.
Sweet potatoes: Lots of vitamin A & C and fiber thanks to these guys. Pair the sweet potatoes with bell peppers, cook together and caramelize a bit to form a sweet roasted flavor.
A little cheese: I’m a HUGE believer of cheese in burritos. I’ve added a bit, but know you don’t have to if you don’t want to.
Avocado: Healthy fats are essential to brain health and fueling your body. And yes, I freeze the burritos with avocado in them because I don’t mind it warmed up with everything. However you can omit and have them on the side if you prefer.
These burritos are not only freaking delicious to have post workout (or anytime) but they’re also inexpensive to make and a great meal to always keep in your freezer. I’ve included ways to freeze them in the notes section of the recipe.
Now it’s time to get your burrito game on and dance while you do it. Enjoy! xo.
If you make this recipe, be sure to upload a photo and tag #ambitiouskitchen on Instagram. You can also leave a comment below and rate the recipe so others can see how you liked them! And be sure to check out IncredibleEgg.org for more information about The Incredible Egg.
Pin these burritos:
- Serves: 4 burritos
- Serving size: 1 burrito (without avocado)
- Calories: 448
- Fat: 19.7g
- Saturated fat: 5.3g
- Carbohydrates: 43.5g
- Sugar: 6.4g
- Fiber: 6.5g
- Protein: 22.2g
- For the veggies:
- 1 tablespoon olive oil or avocado oil
- 3 cloves garlic, minced
- 1 medium red or yellow onion, diced
- 1 medium sweet potato, diced into ½ inch cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt & pepper to taste
- For the eggs:
- 8 eggs
- 2 tablespoons water
- Freshly ground salt and pepper
- For the burritos:
- 4 burrito-sized whole wheat tortillas
- ½ cup shredded cheddar cheese
- Optional: 1 avocado, sliced
- Hot sauce, if desired
- Add oil to a large skillet over medium heat and add in garlic, onion, sweet potato, red bell pepper, green bell pepper, cumin, chili powder and salt and pepper; stir together to coat the veggies with the spices, then cover and cook for about 10 minutes, stirring occasionally, until sweet potatoes are fork tender. Remove from heat once done cooking.
- While veggies are cooking you can make your scrambled eggs. In a medium bowl, whisk together the eggs, water, salt and pepper. Coat a nonstick skillet with cooking spray and place over medium low heat. Add in eggs and cook, folding every 30 seconds or so until the eggs are fluffy, then remove from heat and set aside.
- To assemble the burritos: Lay out the tortillas and evenly distribute the eggs and veggies. Add 2 tablespoons cheese and ¼ avocado to each burrito (if using). You can also add hot sauce or a little salsa if you’d like. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in oven at 325 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 4 burritos. Double the recipe if you want more!
To make dairy free, simply leave out the cheese.
To make gluten free, make these into quesadillas and use GF tortillas!
This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.