Ingredients
Scale
- 8 large flour tortillas (preferably whole wheat for healthier options)
- 6 large eggs
- 1 cup cooked breakfast sausage or cooked bacon strips
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- 1/2 cup cooked hash browns or breakfast potatoes
- 1/2 cup sautéed vegetables (bell peppers, onions, spinach)
- Salt and pepper to taste
- Optional: salsa, avocado slices, hot sauce for serving
Instructions
- Scramble the eggs in a non-stick pan over medium heat until fully cooked. Season with salt and pepper. Set aside.
- Cook the breakfast sausage or bacon until crispy. Chop into small pieces and set aside.
- Sauté diced bell peppers, onions, and spinach until tender. Prepare hash browns or breakfast potatoes until crispy.
- Warm the tortillas slightly in the microwave for 10-15 seconds for easier rolling.
- Place a large tortilla on a clean surface. Add a scoop of scrambled eggs, followed by protein, vegetables, and cheese. Add salsa or avocado if desired.
- Fold in the sides and roll from the bottom to the top to enclose the filling. Wrap each burrito tightly with foil or plastic wrap.
- Wrap individual burritos in aluminum foil or plastic wrap. Place in an airtight container or resealable freezer bags. Label with the date.
Notes
- Ensure to drain excess moisture from cooked vegetables to avoid sogginess.
- Use high-quality tortillas for durability and flavor.
- Double-wrap if planning to store longer than one month.
- Feel free to customize fillings with different proteins or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Meal Prep
- Method: Stovetop, Freezing
- Cuisine: American
- Diet: Vegetarian optional, High Protein
Nutrition
- Serving Size: 1 burrito
- Calories: 370 kcal Kcal
- Sugar: 2 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 150 mg