Normally, I’m a sweet breakfast kinda gal. Pancakes, waffles, banana bread, you name it. But every now and again I get a hankering for something savory. Here’s the problem though – savory breakfasts (eggs, etc) tend to take more prep time than I’m trying to spend in the morning. That is, until I started making these Healthy Breakfast Burritos. These are a perfect make-ahead breakfast that you can make in bulk, throw in the fridge or freezer, and enjoy all week. These are also loaded with eggs, meats, cheese, and veggies, and they’re WW friendly- the perfect breakfast to keep you on track and full until lunch.
Making Healthy Breakfast Burritos
These are the perfect make-ahead breakfast item because you’ll just cook up your fillings, throw it all together in a tortilla, and quickly pan-fry them to bind it all together. Then, just wrap them in foil, toss them in the fridge or freezer, and reheat all week.
To make these, you’ll need:
- Tortillas. I Tumaro’s wraps, which are lower in carbs and WW friendly at just 1 point each.
- Eggs, which you’ll mix with seasoning and a bit of almond milk to fluff them up.
- Sweet peppers and onions, diced finely.
- Reduced fat or fat free cheese. I used a fat free mozzarella, but cheddar, pepper jack, etc all work well here.
- Turkey sausage. I used Applegate’s savory turkey breakfast patties and diced them up finely.
And that’s it! To create these, you’ll want to start by dicing and cooking your veggies with your frozen hash browns. Once everything is cooked through and your potatoes start to brown, remove from heat, re-spray your pan. In a mixing bowl, beat your eggs with your almond milk, salt, pepper, and add them to the veggies. Over medium heat, use a spatula to keep your eggs moving – this is the key to a nice fluffy scramble! Meanwhile, pop your sausage patties in the microwave (if not fully cooked, just cook them separately). Once you’ve got your eggs and sausage cooked, dice up the sausage and you can toss it all together. That’s your filling!
Assembling these is a cinch. You’ll start with your cheese on the bottom of your tortilla, about and inch and a half below the center. You’ll top it with your egg/veggie/sausage filling. Then, fold the bottom edge up, fold both sides in, and roll the whole thing tightly, keeping the seam-side down. You can use a little water to wet your top seam to help seal it all together. Spray a pan with cooking spray and over medium heat, put the burritos on the pan seam-side down and cook for about 2-3 minutes per side, until golden.
Storage, serving, and reheating
Once all of your burritos are assembled and pan-fried (this helps them stick together by melting the cheese). They’re delicious piping hot so I recommend trying one immediately (quality control, right?), and let the rest cool. Once cooled enough to handle, wrap them tightly in tin foil and store them in the fridge for up to 4 days, or in the freezer for up to 3 months.
I like to serve these with a little quick spicy ketchup. I just do 4 parts sugar free ketchup to 1 part hot sauce (I use Franks or Tobasco) and it’s a great little sweet and spicy condiment. It goes super well with the burritos, trust me!
When it comes time to reheat, You can either pop these in the oven in foil at 375 for 15 minutes until heated through, or you can unwrap and microwave them for 1-2 minutes. I also like to reheat in the air fryer – typically 375F for 10-12 minutes does the trick.
Healthy Breakfast Burritos
- Mixing Bowls
- Large Pan
- 8 low carb tortillas
- 6 eggs
- 1/4 cup unsweetened almond milk
- 8 pieces breakfast sausage cooked and diced
- 2 peppers diced
- One onion diced
- 1 1/8 cup shredded fat free mozzarella or cheddar cheese
- 1 cup frozen hash browns
- Start by dicing and cooking your veggies with your frozen hash browns. Once everything is cooked through and your potatoes start to brown, remove from heat, re-spray your pan.
- Beat your eggs with your almond milk, salt, pepper, and add them to the veggies. Over medium heat, use a spatula to keep your eggs moving – this is the key to a nice fluffy scramble.
- Meanwhile, pop your sausage patties in the microwave (if not fully cooked, just cook them separately). Once you've got your eggs and sausage cooked, dice up the sausage and you can toss the hash, eggs, and sausage together.
- Let your filling cool enough that you can handle it comfortably. Lay your tortilla flat and lay down some cheese first. Then scoop roughly 1/4 cup of filling into the burrito, about 2 inches below the center.
- Slightly wet the top edge of the burrito by dipping your fingers in a bit of water. Fold the bottom edge up, then fold in the sides, and tightly roll the entire burrito, leaving it seam side down.
- Allow burritos to cool. Wrap tightly in tin foil and store in the fridge. If planning to freeze, wrap with a layer of parchment paper then a layer of foil and freeze for up to 3 months.
- Reheat in the microwave by microwaving on high for 45 seconds out of the fridge, up to 3-4 minutes if frozen (continue to cook until middle is warmed through). If air frying, air fry at 375 for 5 minutes from the fridge, 10-12 minutes from the freezer.