Easy Breakfast Burrito Recipe
These protein-packed breakfast burritos are great for meal prep. Make a batch over the weekend to have on hand for busy weekday mornings!
Servings: 4
Ingredients
- 8 large eggs
- 1 teaspoon milk
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 medium red pepper finely minced
- 1/2 medium red onion finely minced
- 4 pieces thick-cut bacon cooked until crispy
- 1 cup shredded cheese
- salt and pepper to taste
- 4 tortillas or Flatout Flatbreads (as pictured)
Instructions
- Whisk 8 eggs in a large bowl and add a splash of milk. Set aside.
- Heat olive oil and garlic in a medium saucepan set over medium/high heat. Sauté for about a minute. Add the red pepper and onion and continue cooking for a 2-3 minutes, or until the onions turn translucent.
- Pour in the eggs and continue cooking for about 3-5 minutes, until the eggs are done.
- Top each tortilla with 1/4 of the egg mixture, 1 piece of cooked bacon, 1/4 cup of shredded cheese, and a sprinkle of salt and pepper.
- Wrap up tightly and enjoy warm, or freeze* for later.
Notes
- Freezing Instructions: Wrap each burrito in plastic wrap and squeeze out as much air as possible. Wrap again with a layer of foil. Label each individually wrapped burrito and freeze for up to 3 months.
- To Reheat from Frozen: Unwrap the frozen burrito and place it on a plate in the microwave. Use the defrost setting and cook for 2-3 minutes, flipping every minute. Then, microwave on high for 60-90 seconds, or until hot.
- To Reheat from Thawed: Transfer the breakfast burrito from the freezer to the refrigerator the night before. When ready to warm, unwrap the frozen burrito, place it on a plate, and microwave on high for 60-90 seconds, or until hot.
Nutrition
Calories: 352kcal | Carbohydrates: 22g | Protein: 25g | Fat: 20g | Fiber: 9g | Sugar: 4g