Easy Healthy Breakfast Burrito Recipes

FREEZE-AND-REHEAT BREAKFAST BURRITOS

Freeze-and-Reheat Breakfast Burritos image

This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!

Provided by fabeveryday

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 54m

Yield 10

Number Of Ingredients 11

Ingredients

1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 545.7 calories, Carbohydrate 54.8 g, Cholesterol 216.5 mg, Fat 29.5 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 10.4 g, Sodium 1268.6 mg, Sugar 3 g

HEALTHIER FROZEN BREAKFAST BURRITOS RECIPE BY TASTY

Healthier Frozen Breakfast Burritos Recipe by Tasty image

Here's what you need: turkey bacon, sweet potato, red bell pepper, fresh spinach, eggs, olive oil, salt, pepper, shredded cheese, whole wheat tortilla

Provided by Tiffany Lo

Categories Breakfast

Yield 6 servings

Number Of Ingredients 10

Ingredients

4 slices turkey bacon
1 sweet potato, peeled and diced
1 red bell pepper, diced
6 cups fresh spinach, sauteed
6 eggs, beaten
olive oil, or oil of choice
salt, to taste
pepper, to taste
shredded cheese, of choice, to taste
whole wheat tortilla

Steps:

In a large skillet over medium heat, cook turkey bacon according to package instructions. Remove and set to the side.
Using the same skillet, add diced sweet potatoes and season with salt and pepper. Cook until soft. Remove from pan and set aside.
Add diced red bell peppers and cook until softened. Remove from pan and set aside.
Cook spinach, then set aside.
Reduce heat to medium-low and pour in beaten eggs. Remove from pan once cooked.
To assemble the burritos, place down parchment paper, then put the tortilla on top. Add scrambled eggs, sweet potatoes, spinach, bell pepper, turkey bacon, and cheese.
Fold the left and right side of the burrito in, then fold the bottom up and roll tightly.
Roll burrito into parchment paper.
Serve now or place into a bag or reusable container.
Transfer to the freezer. Freeze for up to 1 month.
To reheat, remove burrito from parchment paper and wrap in a damp paper towel.
Microwave for 3 minutes or until warm.
Rest for one minute.
Enjoy!

Nutrition Facts : Calories 182 calories, Carbohydrate 11 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, Sugar 4 grams

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