Healthy Make-Ahead Breakfast Burritos
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.
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
Calories: 260kcalCarbohydrates: 32gProtein: 15gFat: 8gSaturated Fat: 3gCholesterol: 12mgSodium: 472mgPotassium: 434mgFiber: 4gSugar: 3gVitamin A: 975IUVitamin C: 15mgCalcium: 163mgIron: 2mg
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