These breakfast burritos are fast, easy, and delicious! I love to make a big batch to fill our freezer for busy mornings. They’re a filling and nutritious way to start the day.
Why We Love These Breakfast Burritos
Let’s face it. Despite our very best intentions, mornings can be chaotic. As much as I love the idea of sitting around the table with the whole family enjoying a platter of piping hot pancakes.. that is a rare occasion at our house. And what’s more, if I’m not prepared then breakfast is more of a grab and dash of whatever is in the pantry.
These Breakfast Burritos combine grab and dash convenience with satisfying nutrition. Loaded with protein and veggies, they’re the perfect way to fill up hungry bellies. They’re also easy to batch prep, which means I can make a bunch and load up the freezer. And last but certainly not least, they’re downright delicious. And that makes me very happy.
Ingredients to Make Breakfast Burritos with Veggies
- Eggs
- Cottage Cheese
- Chicken Sausage
- Diced Ham
- Bell Peppers
- Green Onions
- Butter
- Cheddar Cheese
- Tortillas
How to Make Breakfast Burritos
- Whisk the eggs. Crack the eggs into a bowl, add the cottage cheese, and give it all a good whisk! Set this aside and let it rest while you prep the rest of your ingredients.
- Make the filling. Cook up the sausage and veggies, then add the egg mixture. Scramble it up and season with salt and pepper.
- Build your burritos. Lay out a tortilla. Top with some cheese and a scoop of the egg mixture. Roll it up, tucking in the ends as you go.
- Top and serve! If desired, top with salsa and sliced avocado. If prepping, wrap burritos tightly in foil and place into a ziplock freezer bag.
Tips & Suggestions
My family loves the combination of chicken sausage and diced ham, but you could also use regular breakfast sausage, diced bacon, chorizo, or rotisserie chicken. Or make them vegetarian and use black beans.
Switch up the veggies! Add mushrooms, hash brown, sweet potatoes, zucchini, tomatoes, or asparagus.
The cottage cheese helps give the eggs a creamy, fluffier texture. It also boosts nutrition and helps your filling go further! But feel free to leave it out if desired.
You want to make sure to use a 10-inch tortilla or larger when making breakfast burritos. Otherwise, they can be hard to roll up.
Reheat frozen burritos by removing the aluminum foil, placing burrito on a microwave-safe plate, and covering it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes. If you have stored them in the fridge, you can reheat them by placing the burritos still wrapped in foil directly onto a hot skillet. This will give your burrito a delicious crispy crust!
More Delicious Breakfast Recipes To Try:
Breakfast Burritos with Veggies
These breakfast burritos are fast, easy, and delicious! I love to make a big batch to fill our freezer for busy mornings. They’re a filling and nutritious way to start the day.
Servings: 8
Calories: 441kcal
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Crack eggs into a bowl and give them a quick whisk. Add the cottage cheese and whisk until no clumps remain. Set it aside and let it rest for 5-10 minutes.
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Heat a large skillet over medium-high heat. Add the sausage and cooked through and slightly browned. Remove from the skillet and keep warm.
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Add the butter to the skillet. Once melted, add the bell peppers and cook for 2-3 minutes or until slightly softened. Add the green onions and diced ham. Cook for another minute or so before returning the sausage to the skillet.
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Pour the egg mixture over the meat and veggies in the skillet and season with salt and pepper. Cook until the eggs just begin to set, then stir quickly to scramble and mix with the other ingredients.
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Lay the tortillas out on the counter and sprinkle with some of the shredded cheese. Top with a scoop of the egg mixture and roll up, tucking in the ends as you go.
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Serve warm, topped with salsa and sliced avocado if desired.
Calories: 441kcal | Carbohydrates: 24g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 259mg | Sodium: 1238mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 19mg | Calcium: 295mg | Iron: 3mg
www.superhealthykids.com
Natalie Monson
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
