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Veggie Packed Freezer-Friendly Breakfast Burritos

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.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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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.)

Freezer breakfast burritos ready to be rolled

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!


Freezer breakfast burrito on a plate

Here’s what’s in the lovely, healthy 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.

Freezer breakfast burrito on a plate

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.

Holding a freezer breakfast burrito

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 for more information about The Incredible Egg.

More healthy breakfast recipes to try:

Healthy Breakfast Egg Muffin Cups

Spinach & Goat Cheese Quiche with Sweet Potato Crust

Cottage Cheese Banana Oatmeal Protein Pancakes

Sweet Corn Honey Jalapeño Zucchini Cornbread Waffles with Turkey Bacon & Eggs

Savory Chicken Sausage, Egg and Cheese Muffins

Veggie Packed Freezer-Friendly Breakfast Burritos

5 from 8 votes
breakfast burrito on a plate
Course Breakfast, Brunch, Meal Prep, Vegetarian
Keyword freezer breakfast burritos
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4
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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 4 burritos. Double the recipe if you want more!

Recipe Notes

These burritos are freezer-friendly. Simply wrap in plastic wrap, then in foil and place in freezer. To reheat, remove foil and plastic wrap and microwave until warmed, about 2-3 minutes.

To make dairy free: simply leave out the cheese.

To make gluten free: make these into quesadillas and use GF tortillas!

Servings: 4 burritos
Serving size: 1 burrito
Calories: 448kcal
Fat: 19.7g
Saturated fat: 5.3g
Carbohydrates: 43.5g
Fiber: 6.5g
Sugar: 6.4g
Protein: 22.2g

This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.

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