These Healthy Make-Ahead Breakfast Burritos are perfect for busy mornings. They are a nutritious alternative for on-the-go breakfast and great for weekday meal prep too.
We've recently begun a new morning routine, which means a convenient breakfast is ideal. I made these healthy make-ahead breakfast burritos early in the week, which left us with a week's worth of easy, nutritious breakfasts.
These burritos are packed with scrambled egg whites, spinach, turkey bacon, potatoes, and a sprinkling of shredded cheese. Perfect for those busy mornings or post-workout, these burritos are sure to satisfy you!
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What makes these breakfast burritos healthy?
As stated above, these burritos are packed with protein-filled ingredients including fat and cholesterol-free egg whites alongside turkey bacon. Egg whites are almost purely protein, which is essential for energy. The baby spinach and potatoes supply a nice dose of fiber. And, the shredded cheese provides calcium, while also adding delicious taste!
Ideally, you'll want to use whole wheat or any other healthy alternative tortilla. These healthy burritos contain the protein, fiber, and carbohydrates you need to start your morning on the right foot.
Looking for other great and healthy make-ahead breakfast ideas? Try my Bacon Cheddar Mini Frittatas or Baked Apple Oatmeal. They can be frozen into pre-packed portions too!
Ingredients
- Whole Wheat Tortillas - 8-inch tortillas
- Egg Whites - Separated from whole eggs or from the carton
- Baby Spinach - Stems removed
- Potatoes - Russet or Yukon gold, chopped into ½-in pieces
- Turkey Bacon
- Shredded Mozzarella Cheese
Instructions
Within one hour's time, you will have a week's worth of delicious, nutritious breakfast. There are roughly 30 minutes of preparation (including assembly) and 30 minutes of cooking time. This recipe makes 8 burritos.
- Roast the Potatoes: Toss the diced potatoes in olive oil and season with salt and pepper. Place the seasoned and oiled potatoes onto a parchment-lined baking sheet and bake at 400 degrees F for 25-30 minutes. Stir halfway through cooking.
- Cook the Turkey Bacon: While the potatoes are cooking, place 8 strips of turkey bacon onto a parchment-lined baking sheet. Bake for 18-20 minutes in the same oven and at the same temperature as the potatoes. Once cooked, transfer the bacon to paper towels to absorb any extra grease.
- Make the Scrambled Eggs: Season the egg whites with salt and pepper. Stir in the torn spinach leaves. Preheat a large nonstick skillet over medium heat. Heat ½ a tablespoon of olive oil. Pour in the eggwhite-spinach mixture. Cook the egg whites, stirring frequently, until scrambled and cooked through. Remove the pan from the heat.
- Assemble: On or in their pans, separate 8 equal portions of potatoes and eggs. In the center of each tortilla, sprinkle the cheese evenly. Next, scoop each portion of eggs over the cheese. Tear or chop each bacon slice, one slice per burrito, and sprinkle the bacon pieces over the eggs. Finally, place the potatoes on top of the eggs and bacon. Fold the two sides of each tortilla inward and tightly roll until the bottom is now the top.
- Wrap and Store: Wrap each completed burrito in tin foil. Lable and date with a marker. Refrigerate for up to 4 days or freeze for up to 3 months.
Tips
- Use liquid egg whites in the carton for this recipe. You won't have to worry about separating eggs and they are easier to measure too!
- If you cannot find turkey bacon, turkey or chicken sausage work great in these burritos too. Simply chop them into bite-sized pieces after cooking.
- If you can find them, I love using carb balance tortillas. They are low in net carbs and high in fiber.
- These make-ahead breakfast burritos can be eaten for dinner too!
Frequently Asked Questions
These burritos can be microwaved from the fridge or the freezer. If taken from the refrigerator, microwave for 60-90 seconds, until heated through. If heating directly from the freezer, use the defrost setting and heat for 2 minutes. Proceed to heat for an additional 60-90 seconds more on regular settings. *It goes without saying, but remove the foil before microwaving.
Homemade breakfast burritos can be frozen for up to 3 months.
Tightly wrap each burrito individually in foil. Label each wrapped burrito with its name "breakfast burrito" and date made.
Other Recipes You'll Love
- Bacon Cheddar Mini Frittatas with Spinach
- Carrot Cake Protein Muffins
- Cinnamon Sugar Breakfast Puffs
- Baked Apple Oatmeal
These healthy make-ahead breakfast burritos are fantastic for healthy meal preparation. One batch of this recipe equals breakfast for the entire week. The combination of egg whites, spinach, turkey bacon, and potatoes is not only a healthy one but also absolutely delicious. I hope these healthy breakfast burritos assist your morning routine and bring you joy. Comment below if you make this recipe!
📖 Recipe
Healthy Make-Ahead Breakfast Burritos
Ingredients
- 8 8-inch whole wheat tortillas
- 1 cup shredded mozzarella cheese
Roasted Potatoes
- 3 Yukon gold potatoes Or 2 russet; diced in ½-in pieces with skin on
- 1 tablespoon olive oil
- salt and pepper to taste
Turkey Bacon
- 8 slices turkey bacon
Scrambled Egg Whites
- 2 cups egg whites
- 2½ cups baby spinach roughly torn into pieces and stems removed
- salt and pepper to taste
Instructions
Roast the Potatoes
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Toss large diced potatoes in olive oil and season with salt and pepper. Place seasoned and oiled potatoes onto the prepared baking sheet and bake for 25-30 minutes. Stir halfway through cooking.
Cook the Turkey Bacon
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Place 8 strips of turkey bacon onto a parchment-lined baking sheet. Bake for 18-20 minutes in the same oven and at the same temperature as the potatoes. Once cooked, transfer the bacon to paper towels to absorb any extra grease.
Make the Scrambled Eggs
- Season the egg whites with salt and pepper. Stir in the torn spinach leaves.
- Heat ½ a tablespoon of olive oil in a large nonstick skillet over medium heat. Pour in the eggwhite-spinach mixture. Cook the egg whites, stirring frequently, until scrambled and cooked through. Remove the pan from the heat.
Assembly
- On or in their pans, separate 8 equal portions of potatoes and eggs.
- Layout the 8 tortillas. In the center of each tortilla, sprinkle the cheese. Next, scoop each portion of eggs over the cheese. Tear or chop each bacon slice, one slice per burrito, and sprinkle the bacon pieces over the eggs. Finally, place each portion of potatoes on top of the eggs and bacon of each tortilla.
- Fold the two sides of each tortilla inward and tightly roll until the bottom is now the top.
Wrap and Store
- Wrap each completed burrito in foil. Lable and date with a marker. Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
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