Healthy Breakfast Burritos (Meal-Prep Friendly)
If you are scrambling to find the time to make a healthy breakfast in the morning, meal-prep these healthy breakfast burritos on the weekend so you have something that you can quickly grab on the way out the door!
Servings: 8
Equipment
- Sheet pan
- Veggie chopper tool
- Large bowl
- Large skillet
- Aluminum foil
Ingredients
For the Veggies
- 2 medium sweet potatoes chopped
- 1 bell pepper chopped
- 1 red onion chopped
- 1 zucchini chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
For the Eggs
- 10 eggs or 5 eggs, 5 egg whites
- 2 tablespoons milk
- 1/2 cup reduced fat shredded mexican or colby jack cheese
- 1-2 tablespoons chopped green chiles optional
- 1 tablespoon butter
- Salt + pepper to taste
For the Burritos
- 1 15 oz can black beans, drained and rinsed
- 8 whole wheat tortillas
- Toppings: salsa avocado, hot sauce, etc.
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Add the sweet potatoes, bell pepper, red onion, zucchini, olive oil, and spices to a large mixing bowl. Toss and then spread on a baking sheet. Bake for 20 minutes or until tender.
- Whisk together the eggs, milk, cheese, and green chiles (if using). Melt the butter in a large skillet over medium heat. Scramble the eggs and season with salt and black pepper.
- Assemble burritos- divide the potato mixture, black beans, eggs, and toppings evenly between all the tortillas. Wrap tightly. Serve immediately or freeze for later.
- To freeze, wrap tightly in aluminum foil and then place in a ziploc bag in the freezer. Burritos will keep in the freezer for up to 3 months. To reheat, remove the foil and microwave for 1-3 minutes or until heated through. You can also reheat in the oven.
Nutrition
Serving: 1burrito | Calories: 310kcal | Carbohydrates: 33g | Protein: 15g | Fat: 13g | Fiber: 6g | Sugar: 37g