Healthy Breakfast Burrito Recipe | Freezer Friendly

Sometimes, we all need a quick breakfast that is prepped ahead so that there is no fuss in the mornings. My Healthy Breakfast Burrito recipe is prepped ahead of time and then frozen, so just a pop in the microwave is all the cooking required! Your kids will thank you for a hot, delicious Healthy Breakfast Burrito, and their friends will be jealous in the carpool on the way to school! But that’s okay, this Healthy Breakfast Burrito recipe yields 10  servings, so there will be plenty of breakfast burritos to go around.

 

Recipes Similar to Healthy Breakfast Burritos:

Tasty Stuffed Pepper Breakfast

Southwest Breakfast Casserole with Ham

Easy Keto Crustless Quiche

Breakfast Sushi Burrito

 

What is the Carb Count for Healthy Breakfast Burritos?

This recipe for Healthy Breakfast Burritos features healthy ingredients such as egg whites, veggies, and whole wheat tortillas, allowing the recipe to be low calorie, at just 178 per burrito. Swapping any ingredient will change the calorie and dietary count, so be sure to utilize your most healthy ingredients for this breakfast burrito.

Using the ingredients listed, the carb count for Healthy Breakfast Burritos comes in at 15 grams per serving. This would be considered low carb for people who are mindful of their carb intake.

 

Ingredients to make Healthy Breakfast Burritos

• 1 tablespoon unsalted butter, divided
• 5 whole eggs
• 10 egg whites
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 4 cups baby spinach
• 8-ounce package fully cooked diced ham
• 1 teaspoon salt
• ½ teaspoon black pepper
• 10 tablespoons reduced fat mild cheddar shredded cheese
• 10 La Tortilla Factory Low Carb, High Fiber Whole-Wheat Tortillas, Original Size
• plastic wrap or freezer paper
• 2 gallon size resealable bags

How to make Healthy Breakfast Burritos

Begin with a large mixing bowl, and whisk together the eggs and egg whites. Heat a large nonstick skillet, over medium-low heat. Add ½ tablespoon of butter to the skillet. When melted, pour the eggs in and allow to set up for about 1 minute, then proceed to scramble.

Heat a separate large skillet over medium heat, and add the remaining ½ tablespoon of butter. Cook the peppers and onions for about 8-10 minutes, until soft. Add the spinach and cook for an additional 1-2 minutes until wilted.

Spread the scrambled eggs on a baking sheet, and the cooked vegetables on another. Refrigerate until cool. Cooling the filling before assembly helps prevent the burritos from becoming soggy when they are microwaved.

While the filling is cooling, spread the ham out on a paper towel-lined plate to remove excess moisture.

Evenly fill each tortilla with the eggs, vegetables, ham, and 1 tablespoon cheese, then wrap like a burrito.

Line a baking dish with with the burritos and put them in the freezer for 15-20 minutes to flash freeze them.

When very cold, wrap each burrito in plastic wrap individually, and then in freezer paper after that if desired.

To microwave them after they are frozen: unwrap the burrito from the freezer paper and plastic wrap, then loosely wrap it in a damp paper towel on a microwave-safe plate. Microwave one at a time for 2½ to 3 minutes, then allow to rest for 1 to 2 minutes before eating, being careful because contents will be hot.