We all hear about how breakfast is the most important meal of the day. And while how your eating schedule works for you might vary, most people could definitely benefit from an easy, healthy and filling breakfast to start off their day!
When I started meal prepping for Draz and myself, I tried quite a few different recipes. Some worked better than others, and many were delicious! But it wasn’t until I started making breakfast burritos that we knew we had found the perfect breakfast recipe. I’ve made some changes over the years, but these burritos have been part of our normal breakfast pretty much every day since! Not only are the delicious, but they are healthy as well!
One of the other things I love about making breakfast burritos is that I can make mine and Draz’s a little differently. We each have different calorie requirements throughout the day and different health goals that we are focusing on, so it makes sense that our breakfasts wouldn’t match up exactly!
For Draz, his burritos have 2/3 cup filling and are wrapped with a flour burrito tortilla. Mine, on the other hand, are wrapped with a FlatOut wrap and have 1/3 cup fill! I love that I can make the same recipe for these, so my prep time isn’t even effected!
Now, you can vary up the ingredients as you please, but for my regular breakfast burritos, here is what I like to use!
- 2 packages of Italian turkey sausage, casings removed
- 1 onion, chopped (any color, but I prefer red or yellow)
- 1-3 bell peppers, any color, chopped – a lot of the time, the bell pepper amount varies by how much I have left over from my other meal prep dishes
- 3-5 cloves of garlic, minced
- 24-28 eggs, beaten
- seasonings for eggs
- 1 – 1 1/2 c shredded cheese – I use low-fat fiesta blend usually
- 1 c salsa
- FlatOut wraps
Pretty basic, but SO delicious!
To get started, brown the ground turkey in a large skillet. Make sure to use the largest one available, since your ingredients will add up pretty quick! When the ground turkey is mostly browned, add in the onion, bell pepper and garlic. Saute until veggies are softened and turkey is finished cooking. While this is cooking, beat and season the eggs.
Add your eggs to the pan. Make sure you are stirring frequently, scraping along the bottom of the pan. Once the eggs are mostly set, add in your cheese and salsa. Stir well to combine and allow cheese to melt and eggs to finish setting.
Now, this is the most important part when it comes to making freezer-friendly breakfast burritos – Allow the filling to cool COMPLETELY before filling your tortillas. This keeps the tortillas from becoming soggy when you reheat them later on.
Once your mixture has cooled completely, you can fill up your tortillas! I like to just use the measuring cup as a scoop to make sure most of them are pretty uniform in size. Once I have wrapped up the breakfast burrito, I then wrap it in cling wrap before placing it in a gallon-size freezer bag. For our burritos, we are able to fit 10 to a bag; 5 of his and 5 of mine. This recipe fills roughly 3 bags and lasts us a little over 2 weeks.
For our breakfasts, I like to actually take them out of the freezer and put them in the fridge the night before, while I am heating up my dinner. I have found that this allows the breakfast burritos to reheat best and the most evenly. That being said, you can reheat these from frozen as well! I serve it with a slice of my Healthier Cinnamon Bread, some cottage cheese and a cup of coffee – It’s the perfect start to my day!
What are some of your favorite foods for breakfast? Have you tried prepping your breakfast before? I would love to hear your thoughts and experiences, so please leave a comment below!