This delicious meal-prep breakfast burrito brings together a smoky sweet potato hash, seasoned black beans, and soft scrambled eggs for a satisfying handheld breakfast. It’s an ideal choice for busy mornings when you need a quick, nutritious meal that travels well. If you enjoy simple breakfast ideas, try protein banana walnut muffins, meal-prep egg white muffins, French toast muffins, or a chorizo-and-egg breakfast burrito for more inspiration.
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There’s something comforting about a healthy breakfast burrito: all your favorite breakfast flavors wrapped into one portable package. This homemade vegetarian version is filling, flavorful, and easy to adapt. Swap ingredients to suit your taste — add meat for a heartier option or use vegan substitutes to make it plant-based.
WHY SHOULD I MEAL PREP BREAKFAST BURRITO?
Beyond tasting great, these make-ahead breakfast burritos save time and simplify mornings. They store well in the refrigerator for up to three days when wrapped in plastic wrap or foil, making them a practical option for weekly meal prep.
You can create variety by changing fillings. Some easy alternatives include:
- Turkey bacon, egg, and cheese
- Chicken sausage, egg, and cheese
- Hashbrowns, egg, and turkey bacon
- Egg with spinach, tomato, mushroom, and onions
The possibilities are nearly endless — swap, mix, and match to keep breakfasts interesting.
CAN I FREEZE BREAKFAST BURRITOS?
Yes — these burritos freeze exceptionally well and reheat quickly. After assembling, cool them to room temperature, wrap each tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label the foil if you make different varieties and store them in a large freezer bag.
To defrost, move a burrito from the freezer to the refrigerator overnight, or use your microwave’s defrost setting on a microwave-safe plate. For reheating, microwave 2–3 minutes until heated through. For a crisp exterior and less sogginess, reheat in an air fryer or toaster oven at about 300°F (150°C) for 3–5 minutes.
BREAKFAST BURRITO MEAL PREP INGREDIENTS?
Traditional burritos often include hashbrowns, bacon or sausage, and eggs. For a vegetarian take that still feels hearty and seasoned, use the following:
- Spinach tortillas — they add flavor and color; whole-grain tortillas work well too
- Sweet potatoes — naturally sweet with a nutty note
- Black beans — add protein and a smoky element; drained canned or refried beans both work
- Eggs — soft-scrambled eggs provide creaminess; use whole eggs or egg whites
- Avocado — for creaminess and healthy fats
- Cheese — shredded cheddar, pepper jack, or mozzarella
If you want meat, add cooked bacon, sausage, or chorizo. To make the recipe vegan, replace eggs and cheese with plant-based alternatives and use a vegan tortilla if preferred.
WHAT CAN I SERVE WITH THESE HEALTHY BREAKFAST BURRITOS?
These burritos are substantial on their own, but you can round out a brunch or breakfast spread with a few sides:
- Fruit platter — fresh fruit adds color, sweetness, and balance
- Chips, guacamole, and salsa — a tasty, savory pairing
- Hot sauces — sriracha, hot sauce, or tabasco for those who like heat
- Tater tots — crispy and nostalgic, they’re a crowd pleaser
- Breakfast sausage — turkey, chicken, or vegan sausage for extra protein
HOW TO MAKE MEAL PREP BREAKFAST BURRITOS
These burritos are straightforward to prepare. To make them especially good, follow these tips:
- Prep everything before you start: roast the sweet potato, dice vegetables, and whisk the eggs.
- Warm and season the black beans in a saucepan over medium heat until bubbling and well-seasoned.
- Brown the sweet potato cubes with diced onion and red bell pepper until the edges are crispy.
- Scramble the eggs slowly over low heat so they stay creamy.
- Assemble on a warm tortilla: layer cheese, potato hash, black beans, scrambled eggs, and sliced avocado. Fold tightly and optionally brown the wrapped burrito in a pan for a crisp exterior.
Creating an assembly line on the counter makes it quicker when preparing multiple burritos for the week.
If you try this meal-prep breakfast burrito, leave a comment to share how it turned out. For more recipes and ideas, follow the original author on social channels for additional healthy recipes, workouts, and family-friendly tips.
Meal Prep Breakfast Burrito
Ingredients
- 1 medium Sweet potato
- 1 can Black beans drained
- 4 eggs Scrambled
- 1/4 cup Cheese shredded
- 1 Avocado
- 1/4 cup Red bell pepper diced
- 1/4 cup Red onion diced
- 4 large Spinach burrito wraps
- 1 tsp Chipotle chili powder
- Salt to taste
- Pepper to taste
Instructions
Roasted Sweet potato
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Preheat oven to 350°F (175°C).
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Wrap a medium sweet potato in foil and place it in a baking dish.
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Roast for 30–40 minutes or until fork-tender. Allow to cool, then peel and cube.
For Breakfast wrap
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In a small saucepan over medium heat, warm the drained black beans and season with salt and pepper.
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Heat a nonstick skillet over medium and spray lightly with olive oil. Sauté diced onion and bell pepper until softened.
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Add the cubed sweet potato to the pan, season with salt, pepper, and chipotle chili powder, and cook until the cubes develop some crisp edges. Remove from heat and set aside.
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Whisk eggs in a bowl, then scramble them gently in the same nonstick skillet over low heat until creamy and set. Remove and keep warm.
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Assemble each burrito: place a spinach wrap flat, layer shredded cheese, potato hash, black beans, scrambled eggs, and sliced avocado.
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Fold the sides in, roll tightly, cut in half, and enjoy. For a crisp finish, brown the wrapped burrito briefly in a hot pan on all sides.