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Breakfast Burrito Meal Prep

Updated: Apr 10

Breakfast burritos make fantastic meal prep and are the perfect solution for busy mornings!

Breakfast burritos are a great item to keep in your freezer, and make for a delicious grab and go breakfast. There are so many variations to play around with, making breakfast burritos an easy option for anyone with or without dietary restrictions. When I was following the low FODMAP diet, I loved meal prepping burritos for myself so I didn't have to stress about what I was going to eat for breakfast before school or work. Not to mention they can be nutritious and fillling!

What you decide to put in your breakfast burritos is entirely up to you. You can do a clean out the fridge burrito meal prep or you can go out and select your favorite ingredients. I did a little bit of both.

What I used:

  • bell peppers

  • red onion

  • hatch chili peppers

  • rainbow potatoes

  • sweet potatoes

  • red beets

  • zucchini

  • shiitake mushrooms

  • bacon (ends and pieces)

  • chorizo sausage

  • fennel

  • beet greens

  • cilantro

  • egg

  • shredded cheeses (pepper jack, sharp white cheddar, Colby jack)

  • feta

  • Miyoko chive cashew cheese

Preparing all of the ingredients took me about 2 hours before I was able to start rolling burritos. I started with cooking the ends and pieces of bacon in the oven so I could use the rendered bacon fat while cooking the other ingredients. Bacon fat just makes everything taste better!

As soon as the bacon was out of the oven, I strained off the fat and let the bacon cool down. Next, I tossed the potatoes in bacon fat with my AP spice blend (smoked paprika, New Mexico chili powder, cumin, coriander and turmeric powder) salt, pepper and spread them evenly on a parchment lined sheet tray. I did the same for the sweet potatoes and beets using avocado oil in place of bacon fat.

Below are images of the ingredients prepped before being cooked.

I really love taking food photos, and thought the photo below was taken at an interesting angle. It's not often you get to see a photo taken from behind the stove. In my new kitchen the stove top is in the island, which I am still getting used to, but love! I cooked the peppers and onions in a hot cast iron with bacon fat, AP spice blend and salt.

Next, I prepared the zucchini, mushrooms and sausage in a hot cast iron in batches and allowed them to cool on a sheet tray.

If you've never had fennel and bacon together, you MUST try it! The fennel, beet green stems and bacon was so tasty I put it in almost every burrito except for the four veggie I made.

Beet greens, and any leafy greens loose most of their volume when cooked. I started out with two bunches of greens that I cooked in two batches in the cast iron with bacon fat, salt, spices, garlic and ginger. Click on the arrow on the photo below to see the before and after photos of the beet greens.

The fennel-bacon mixture with the beet greens makes an excellent side dish if you have any leftover!

The last thing that needs cooking is the eggs. In a large mixing bowl crack 12 eggs and whisk until well beaten, then mix in chopped cilantro. Optionally add 2 tablespoons of heavy cream for fluffier eggs. Heat the cast iron or non stick pan over low heat and cook until they are no longer runny and remove from the pan.

Now it's time to assemble the burritos. Set up your station with all the ingredients readily accessible and line a couple sheet trays with parchment paper.

I choose to use the super soft Mission flour tortillas for this batch, but any brand of tortillas will work perfectly. I found that the the Mission tortillas were very pliable and don't require heating up before using, which is convenient. Many other brands are not as pliable and are prone to ripping unless you warm them up.

If you're gluten free check out Siete Cassava & Chia Grain Free Flour Tortillas they are gluten-free, grain-free, paleo, and vegan! You can find them at Whole Foods in the refrigerated tortilla section or online. If you decide to stock up on Sieta tortillas, they freeze perfectly as is, in their packaging. I recommend gently heating them up in the microwave or on the stove top before using to prevent tearing.

You can use a combination of these ingredients to make as many types of burritos as you wish. I choose to make 7 different varieties. I had a 20 pack of tortillas and I thought why make all of them the same? I hate having too much of one thing in the freezer.

Don't worry if one of your tortillas rips! One of mine did and instead of throwing it away I choose to use this handy tortilla hack. Make a slit to the center of the tortilla, and add ingredients to the 4 quadrants. Carefully fold each quarter of each other. Click on the arrow on the image below to see the final product.

Place the breakfast burritos on the parchment lined sheet trays so none of them are touching and place the trays in the freezer overnight. If you have extra ingredients you can use them to make a breakfast hash later. I froze my extras on a sheet tray overnight and bagged it up once it was frozen.

When freezing ingredients on a sheet tray you want to make sure you do not over crowd the pan or else it will freeze as a solid brick.

The following day when the burritos are frozen solid, bag them up in a ziplock bag or use a vacuum sealer to prevent freezer burn, and return to the freezer. I portioned my burritos into 2 serving per bag, then vacuum sealed them.

Vacuum sealed frozen burritos

When you are ready to cook the burritos, bake in the oven at 350°F for approximately 20 minutes or heat in the microwave for 1 to 2 minutes then crisp in a pan on the stovetop.

Enjoy your breakfast burritos with salsa, hot sauce or sour cream.

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