Protein-Packed Breakfast Burritos: Freeze & Reheat (Print Version)
Fuel your morning with these protein-packed breakfast burritos. Make ahead, freeze, and reheat for quick, delicious meals on busy weekdays.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
# Ingredients:
→ The Protein Core
01 -
12 large eggs
02 -
1 lb lean ground turkey sausage
→ Savory Veggie & Bean Boost
03 -
1 medium yellow onion, diced
04 -
2 medium bell peppers (any color), diced
05 -
3 cups fresh spinach, packed
06 -
1 (15-oz) can black beans, rinsed and drained
07 -
1 cup frozen corn
→ Tex-Mex Wrap & Zing
08 -
8 large flour tortillas (10-12 inch)
09 -
2 cups shredded Monterey Jack or cheddar cheese
10 -
1/2 cup salsa (mild or medium)
11 -
1 tbsp chili powder
12 -
1 tsp ground cumin
13 -
1 tsp garlic powder
14 -
Salt and black pepper to taste
# Instructions:
01 -
Brown 1 lb lean ground turkey sausage in a large skillet over medium-high heat, breaking it apart. Drain any excess fat. Add 1 medium yellow onion and 2 medium bell peppers, diced, cooking until softened, about 5-7 minutes. This forms the savory base for your Protein-Packed Breakfast Burritos | Freeze & Reheat.
02 -
Stir in 3 cups fresh spinach, packed, to the skillet, cooking until wilted. Add 1 (15-oz) can black beans, rinsed and drained, and 1 cup frozen corn. Cook for another 2-3 minutes, allowing flavors to meld. Remove the mixture from the skillet and set aside.
03 -
In a large bowl, whisk 12 large eggs with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and salt and black pepper to taste. Pour into the same skillet (no need to clean) over medium heat. Scramble until cooked through but still slightly moist, about 3-5 minutes.
04 -
Return the turkey-veggie mixture to the skillet with the scrambled eggs. Stir in 2 cups shredded Monterey Jack or cheddar cheese and 1/2 cup salsa. Mix well to combine all ingredients evenly. Taste and adjust salt and black pepper for the perfect Protein-Packed Breakfast Burritos | Freeze & Reheat flavor.
05 -
Lay out 8 large flour tortillas (10-12 inch). Spoon about 1 to 1.5 cups of the filling mixture onto the center of each tortilla. Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a compact burrito.
06 -
For freezing, individually wrap each assembled Protein-Packed Breakfast Burrito | Freeze & Reheat tightly in plastic wrap, then in aluminum foil. Place wrapped burritos in a freezer-safe bag. Freeze for up to 3 months.
# Notes:
01 -
To reheat from frozen, unwrap foil and plastic. Wrap in a damp paper towel and microwave for 2-3 minutes, flipping halfway, until heated through. Alternatively, bake at 350°F (175°C) for 25-30 minutes.
02 -
Feel free to swap ground turkey sausage for lean ground beef or plant-based crumbles. Any combination of your favorite veggies like mushrooms or zucchini would also work well.
03 -
Serve these burritos with extra salsa, a dollop of Greek yogurt or sour cream, or a side of avocado slices for added freshness and healthy fats.
04 -
For extra flavor and pliability, lightly toast your tortillas in a dry skillet for 15-20 seconds per side before filling.
# Tools You'll Need:
01 -
Large skillet
02 -
Mixing bowl
03 -
Spatula
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 696 kcal
Total Fat: 34 g
Total Carbohydrate: 44 g
Protein: 46 g