Stock your freezer with these customizable, high-protein Meal Prep Breakfast Burritos. Filled with scrambled eggs, your choice of meat, vegetables, and cheese, they make busy mornings effortless. Batch-cook a bunch on Sunday and reheat one whenever you need a quick grab-and-go breakfast.
Why you’ll love this recipe!
High-protein and filling – Each burrito combines eggs, meat, and vegetables for a satisfying meal that can provide around 25 grams of protein, depending on your choices.
Batch cooking – Spend about 30 minutes on the weekend preparing several burritos so you have ready-made breakfasts during the week. Heat and go.
Customizable filling – Swap meats, vegetables, and cheeses to suit your preferences and what you have on hand.
Table of Contents
- Why you’ll love this recipe!
- Breakfast Burritos Ingredients
- How to Make Breakfast Burritos for Meal Prep
- Erin’s Tips and Tricks
- Don’t Overstuff The Burritos
- Storage and Reheating
- More Meal Prep Breakfast Ideas
- Meal Prep Breakfast Burritos Recipe
If your mornings rely on a quick drive-thru sandwich or single-serve egg bites, these freezer-friendly Meal Prep Breakfast Burritos are a simple, healthier alternative. I make them regularly and keep a stash in the fridge or freezer so breakfast is ready in minutes. The scrambled egg base is creamy and versatile, so you can add your favorite meat, vegetables, and cheese.
Whatever combination you choose, these burritos deliver a protein-rich start to your day and save time on hectic mornings.
Breakfast Burritos Ingredients
Eggs + cottage cheese – Whisking cottage cheese into the eggs creates a creamy, protein-packed scramble.
Meat – Use whatever you prefer: ground beef, chicken sausage, bacon, breakfast sausage, ground pork, ground turkey, turkey bacon, or ham all work well.
Vegetables – Choose seasonal or leftover vegetables such as tomatoes, zucchini, bell peppers, red onion, mushrooms, spinach, sweet or yellow potatoes, or kale.
See the recipe card below for exact quantities and a full ingredient list.
Variations
These burritos are easy to adapt. A few ideas:
- Southwest: Use taco seasoning or chorizo, peppers and onions, black beans, and Monterey Jack cheese.
- Florentine: Add Canadian bacon or diced ham, sautéed spinach, a touch of hollandaise if you like, and Gruyère or Swiss cheese.
- Vegan: Substitute a tofu scramble, tempeh bacon, your favorite vegetables, and roasted breakfast potatoes.
- Gluten-free: Use gluten-free tortillas.
How to Make Breakfast Burritos for Meal Prep
Step 1: Cook the meat. Brown your chosen meat in a skillet, then transfer it to a bowl with a slotted spoon.
Step 2: Cook the veggies. Sauté the vegetables in the same pan until softened.
Step 3: Scramble the eggs. Whisk eggs and cottage cheese with a little salt and pepper. Pour into the skillet with the vegetables and cook until set.
Step 4: Assemble. Place some egg mixture on a tortilla, add meat and cheese, fold the sides, and roll tightly. Repeat until you use all the filling or tortillas.
Step 5: Store. Wrap each burrito in foil. Freeze on a baking sheet until solid, then transfer to a freezer-safe container or bag, or refrigerate for up to a week.
Erin’s Tips and Tricks
- Cool the filling slightly before assembling so steam doesn’t make the tortillas soggy.
- Fix tearing tortillas: Wrap a stack in a damp paper towel and microwave for 20–30 seconds to make them more pliable.
- Protein note: Each burrito is roughly 25 grams of protein, depending on ingredients.
My Pro Tip
Don’t Overstuff The Burritos
Leave about a 1.5-inch border around the edge of each tortilla to allow for a secure seal. A tightly rolled burrito reheats better and is easier to eat.
Storage and Reheating
Refrigerator: Foil-wrapped burritos keep up to 1 week in the fridge.
Freezer: Flash-freeze wrapped burritos on a baking sheet until solid, then store in a freezer bag or container for up to 2 months.
Reheating: Microwave for a quick option, or bake at 375°F for 15–20 minutes (remove foil before reheating).
More Meal Prep Breakfast Ideas
Sheet Pan Eggs
High Protein Egg Muffins
PB&J Overnight Oats
English Muffin Breakfast Sandwich
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Meal Prep Breakfast Burritos
Ingredients
- 1 lb meat, chicken sausage, bacon, ground beef, etc.
- 2 cups veggies, tomatoes, zucchini, bell pepper, red onion, mushrooms
- Pinch salt
- 12 eggs
- 1 cup cottage cheese
- 10 burrito-sized tortillas
- 1 cup cheddar cheese, shredded
Instructions
-
Start by cooking the meat: add your chosen meat to a medium skillet and cook over medium heat until done; remove with a slotted spoon and set aside.
-
In the same skillet, add the vegetables with a pinch of salt and sauté until soft, about 3–5 minutes.
-
Whisk eggs and cottage cheese in a large bowl with a little salt and pepper. Pour into the skillet with the vegetables and cook until scrambled.
-
To assemble, lay a tortilla flat, add about ¾ cup of the egg mixture, 2 tablespoons meat, and 2 tablespoons cheese. Fold the sides and roll tightly.
-
Repeat until all filling is used.
-
For freezing, wrap each burrito in foil, place on a baking sheet to freeze solid, then transfer to a freezer bag or container. They keep up to 2 months.
-
Alternatively, keep wrapped burritos in the fridge for up to 1 week.
-
Reheat: Microwave until hot, or bake at 375°F for 15–20 minutes (remove foil before reheating).
Notes
*Nutrition and calorie figures are estimates per serving.
Nutrition
Did you make this?Leave a comment and star rating below!