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Freezer-friendly Veggie Loaded Breakfast Burritos ready for meal prep.

Veggie Loaded Breakfast Burritos

A flexible and flavorful meal prep recipe for breakfast burritos packed with vegetables and customizable to your taste.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 burritos
Course: Breakfast, Meal Prep
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Burrito Filling
  • 8 large tortillas Burrito size tortillas recommended for easier wrapping.
  • 8 large eggs (or tofu) Use tofu for a vegan option.
  • 2 cups bell peppers, diced
  • 1 large onion, diced
  • 2 cups spinach, chopped Cook out moisture to avoid sogginess.
  • 1 cup potatoes, diced Optional, can be replaced with other veggies.
  • 1 cup black beans or corn Optional, for added protein.
Seasonings
  • 1 teaspoon salt Season vegetables while cooking.
  • 1 teaspoon pepper
  • to taste hot sauce or spices (jalapenos, chipotle powder) For adding heat.

Method
 

Preparation
  1. Sauté the diced bell peppers, onions, and any other vegetables until softened.
  2. Add the potatoes and cook until tender. Add spinach and other optional ingredients.
  3. Let the filling cool before assembling.
Assembly
  1. Warm the tortillas for about 10 seconds so they become flexible.
  2. Place a portion of the filling below the center of each tortilla.
  3. Fold in the sides and roll from the bottom up, keeping it snug.
  4. Wrap each burrito in foil if freezing.

Notes

Store burritos in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. Reheat using a microwave, oven, or skillet.