12 Healthy Breakfast Burrito Recipes to Grab and Go

1. Sweet Potato, Black Bean & Avocado Breakfast Burritos

These freezer-friendly breakfast burritos are under 300 calories, yet so satisfying. Egg whites deliver protein while the whole-grain wrap and black beans add fiber. The “secret sauce” here, though, is the enchilada sauce, which steps up the flavor and helps the ingredients meld together when reheated.

Healthy breakfast burritos stuffed with sweet potatoes, black beans, eggs and avocado. You’re going to love this protein-packed breakfast that’s freezer-friendly and great for meal prep.

Ingredients

6 8-inch whole wheat tortillas (you can also use low carb)
3 medium sweet potatoes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/4 teaspoon chili powder
few dashes of red pepper flakes, if desired
6 large eggs (or 8 large egg whites)
1 avocado, diced
1/2 cup shredded mexican or colby jack cheese
1/3 cup red enchilada sauce

Instructions

Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 375 degrees for 45 minutes or until fork tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes, if desired. Stir to combine then set aside.
In a separate medium bowl, beat eggs (or egg whites) together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
To assemble burritos, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each as demonstrated in the video. Evenly distribute scrambled eggs, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, salsa, or hot sauce. Makes 6 burritos. Freezer instructions are in the notes!

2. Gluten-Free Breakfast Burrito

A tapioca flour and potato starch-based crepe makes for a healthy and delicious gluten-free burrito. It’s stuffed with kale, mushrooms and sweet potatoes. And, lest you think we forgot that this is a breakfast wrap, after all, it has plenty of bacon and eggs, too.

Ingredients

For the crepes:
6 eggs
1/2 cup water
1 cup milk (soy, almond or cow’s milk)
1 teaspoon vanilla extract
1/3 cup butter, melted
1/2 cup potato starch
1 cup tapioca flour
1/4 teaspoon salt

For the filling:
Olive oil
3 cups kale, chopped
2 cups mushrooms, sliced
3 cups cooked sweet potatoes, diced
1 onion, chopped
1 teaspoon minced garlic
1 pound cooked bacon
4 eggs
1/2 cup shredded cheddar cheese (optional)

Preparation

In a medium bowl, whisk eggs, water, milk, vanilla and melted butter.
Continue whisking in potato starch, tapioca flour and salt until mixed thoroughly.
Using a fine strainer or slotted spoon remove lumps.
Warm a greased crepe pan or small non-stick skillet over medium heat.
Add a fourth to a third of a cup of batter to pan so it covers the bottom in a thin layer. (Batter should be very runny.)
Cook for two to three minutes, or until bubbling. Use a spatula to flip your crepe and cook an additional one to two minutes.
Remove crepe from stove and let cool flat.
Continue making crepes until all batter has been used.
To prepare the filling, heat another large skillet and add a small amount of olive oil.
Once hot, sauté onions, garlic and mushrooms until tender.
Add in kale and sweet potato and continue cooking until all vegetables are tender and begin to brown.
Remove vegetables from heat and place them in a medium bowl.
In same skillet, scramble the eggs. Once cooked, add to the bowl with the vegetables.
Mix in shredded cheese (if using) and cooked bacon.
To make, place crepes on a work surface and divide the egg, vegetable and bacon filling among the wraps.
Fold in the ends and roll up the burritos tightly; cut in half.

Pro tip

Wrap your burritos in parchment paper and then foil if you want to store them in the refrigerator (up to one week) or the freezer (up to two months.)