Busy mornings don’t have to mean skipping a healthy meal. These breakfast burritos are the perfect grab-and-go option for parents juggling a packed schedule and kids running out the door. Packed with protein, veggies, and cheese, these burritos will keep you full and energized until lunchtime. Plus, they’re kid-friendly and freezer-friendly, making them a lifesaver for busy families.
Why These Breakfast Burritos Work
- Hearty and Filling: Unlike other quick breakfast options, these burritos keep you satisfied for hours thanks to the protein-packed eggs, savory bacon, and fiber-rich veggies.
- Easy Meal Prep: Make a big batch on the weekend, freeze them, and enjoy effortless breakfasts all week long.
- Fully Customizable: Swap ingredients to suit your family’s tastes and dietary needs, making them perfect for picky eaters and adventurous palates alike.
Ingredients for Breakfast Burritos
Here’s what you’ll need to whip up these delicious breakfast burritos:
- Bacon: Adds a smoky, savory flavor. Center-cut is a great choice for a leaner option.
- Eggs: The star protein ingredient, perfect for keeping you full.
- Veggies: Scallions and red bell peppers add a fresh crunch and nutrients.
- Cheese: Shredded cheddar or pepper jack works great, but feel free to use your favorite.
- Low-Carb Tortillas: A healthier alternative that doesn’t skimp on taste. (I used Ole Xtreme Wellness)
- Optional Hot Sauce: Add a spicy kick for the adults in the family!
How to Make Breakfast Burritos
- Prep the Tortillas
Warm tortillas over a griddle or open flame to make them pliable and improve the flavor. - Cook the Bacon
Fry bacon until crispy, then set it aside on a paper towel to drain excess grease. - Make the Egg Mixture
Whisk eggs with a pinch of salt, then mix in chopped scallions and diced red bell pepper. - Cook the Eggs
Use the reserved bacon grease to scramble the egg mixture for an extra layer of flavor. - Assemble the Burritos
Place the egg mixture on the lower third of a tortilla. Top with a strip of bacon and a sprinkle of cheese. Roll tightly, tucking in the sides as you go. - Heat and Serve
For immediate serving, cook burritos seam-side down in a skillet until golden brown.
Variations
- Vegetarian: Omit the bacon or use plant-based alternatives.
- Dairy-Free: Skip the cheese or substitute with a non-dairy option.
- Different Proteins: Swap bacon for sausage, ham, or turkey bacon.
How to Freeze Breakfast Burritos
These burritos are ideal for meal prepping:
- Roll burritos tightly in foil.
- Place in a freezer bag or airtight container.
- Label with the date and reheating instructions.
- Freeze for up to 3 months.
Reheating Breakfast Burritos
- From Frozen: Bake in foil at 425°F for 45 minutes, turning halfway. Unwrap and broil for 2-3 minutes to crisp.
- Thawed Overnight: Bake at 425°F for 20 minutes, turning halfway. Finish with a quick broil for crispiness.
- Microwave: Remove foil, cover with a paper towel, and heat in 1-minute increments until warm (not ideal as it may become soggy).
- Air Fryer: For crisp results, air fry at 400°F for 8-9 minutes, turning halfway.
Recipe Suggestion:
Yield: 6 burritos
Serving Size: 1 burrito
Ingredients:
- 6 strips center-cut bacon
- 10 large eggs, beaten
- 4 scallions, chopped
- ½ red bell pepper, diced
- ½ tsp salt
- 12 tbsp shredded cheddar or pepper jack cheese
- 6 low-carb flour tortillas
- Optional hot sauce
Instructions:
- Prep tortillas and cook bacon as described.
- Whisk eggs with salt, then scramble with scallions and bell peppers in bacon grease.
- Assemble and roll burritos with eggs, bacon, and cheese.
- Cook immediately or freeze for meal prep.
Notes
- Refrigerate burritos for 4-5 days or freeze for up to 3 months.
- Great for busy parents who need a quick, healthy breakfast option for the whole family.
With these make-ahead breakfast burritos, you’ll never need to skip the most important meal of the day—even on your busiest mornings!
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