Stock your freezer with customizable, high-protein Meal Prep Breakfast Burritos. Filled with scrambled eggs, your choice of meat, vegetables, and cheese, they’re a perfect solution for hectic mornings. Batch-cook on a Sunday and reheat a burrito 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 breakfast that keeps you full for hours.
Batch cooking – Spend about 30 minutes on a Sunday to prepare a batch of burritos. Store them in the fridge or freezer so you can heat, grab, and go all week.
Fully customizable – Use your preferred meats, veggies, and cheeses. The recipe is flexible to fit your tastes and dietary needs.
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 are usually rescued by a store-bought egg bite or a drive-thru sandwich, try these freezer-friendly breakfast burritos instead. I make them regularly and keeping a stash in the fridge or freezer makes busy mornings so much easier.
The egg filling is intentionally flexible: combine the eggs with cottage cheese for creaminess, then add whatever meat, vegetables, and cheese you like.
No matter your combination, each burrito is protein-packed and a better start to the day than a rushed drive-thru option.
Breakfast Burritos Ingredients
Eggs + cottage cheese – Whisked together for a creamy, protein-rich base.
Meat – Any breakfast meat works: ground beef, chicken sausage, bacon, breakfast sausage, ground pork, turkey, ham, or turkey bacon.
Vegetables – Use seasonal or leftover vegetables: tomatoes, zucchini, bell peppers, red onion, mushrooms, spinach, sweet potatoes, potatoes, or kale are all great options.
See the recipe card below for exact quantities and the complete ingredient list.
Variations
You can easily change the flavor profile by swapping ingredients. A few ideas:
- Southwest – Season the meat with taco seasoning or use chorizo. Add sautéed bell peppers and onions, black beans, and Monterey Jack cheese.
- Florentine – Use Canadian bacon or diced ham with scrambled eggs, sautéed spinach, a drizzle of hollandaise, and Gruyère or Swiss cheese.
- Vegan – Substitute a tofu scramble, tempeh bacon, your choice of vegetables, and roasted potatoes.
- Gluten-free – Make them with gluten-free tortillas.
How to Make Breakfast Burritos for Meal Prep
Step 1: Cook the meat. Brown the meat in a skillet over medium heat. Transfer to a bowl and set aside.
Step 2: Cook the veggies. In the same skillet, sauté chosen vegetables with a pinch of salt until soft, about 3–5 minutes.
Step 3: Scramble the eggs. Whisk eggs and cottage cheese in a large bowl with salt and pepper. Pour into the skillet with the vegetables and cook, stirring, until the eggs are set and scrambled.
Step 4: Assemble. Lay a burrito-sized tortilla flat. Add about 3/4 cup of the egg mixture, 2 tablespoons of cooked meat, and 2 tablespoons of shredded cheese. Fold the sides and roll tightly. Repeat until filling or tortillas are used up.
Step 5: Store. Wrap each burrito in foil. For freezing, place wrapped burritos on a baking sheet to flash-freeze until solid, then transfer to a freezer-safe bag or container. For short-term use, keep in the fridge.
Erin’s Tips and Tricks
- Cool before assembling – Let cooked eggs and meat cool slightly so steam won’t make the tortillas soggy.
- Prevent torn tortillas – Wrap a stack of tortillas in a damp paper towel and microwave for 20–30 seconds to make them more pliable.
- Protein estimate – Each burrito is roughly 25 grams of protein, depending on your filling choices.
My Pro Tip
Don’t Overstuff The Burritos
Leave at least a 1.5-inch border around the edges of the tortilla so you can seal them. A tight roll reheats better than a loose one.
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 firm, then store in a freezer-safe bag or container for up to 2 months.
Reheating: Remove foil before reheating. Microwave until heated through for a quick option, or bake at 375°F for 15–20 minutes for a crisper finish.
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
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Start by cooking the meat: add the meat to a medium skillet and cook over medium heat until cooked through; remove with a slotted spoon and transfer to a bowl.
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To the same skillet, add your vegetables and a pinch of salt. Sauté until soft, 3–5 minutes.
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In a large bowl, whisk the eggs and cottage cheese with a little salt and pepper. Pour into the skillet with the vegetables and cook until scrambled.
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Assemble the burritos: lay one tortilla flat, add about ¾ cup of the egg mixture, 2 tablespoons of meat, and 2 tablespoons of cheese.
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Fold in the sides and roll the burrito. Repeat until all filling is used.
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For freezing, wrap each burrito in foil, place on a baking sheet to freeze until firm, then transfer to a freezer-safe bag or container. They keep up to 2 months.
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Alternatively, keep wrapped burritos in the fridge for up to 1 week.
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Reheat: remove foil and microwave until hot, or bake at 375°F for 15–20 minutes.
Notes
*Calorie and nutrition information are estimates.
Nutrition
Did you make this?Leave a comment and star rating below!