Make-Ahead Breakfast Burritos


I rely on food that can be made ahead and reheated when I need it. Two days a week I’m in class from 8:40am until 8pm and so there really isn’t time to cook. Plus, I hate buying lunch because the cost adds up so quickly. I love breakfast burritos and recently realized that they are a great lunch food too! If made right, they are healthy, easy, and very freezable.

While this recipe makes 12 burritos, if you are cooking for a family multiply to fill your freezer with weeks of easy breakfasts, yummy lunches, and healthy late-night noms. Worried about your burrito folding ability? Check out this tutorial and you’ll be rolling like a pro in no time.

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Make-Ahead Breakfast Burritos 

*Makes 12*

  • 12 large tortillas at room temperature
  • 12 large organic eggs
  • 1 cup chopped mixed red and green peppers
  • 3/4 – 1lb ground turkey
  • 1 cup chopped kale
  • 1 large sweet potato cut into 1/3″ cubes
  • 1-1.5 cups shredded monterey jack or cheddar cheese
  1. Preheat oven to 375F.
  2. Toss sweet potato with 1 tbsp olive oil and spread out on a baking sheet. Roast for 20-25 minutes or until soft. Set aside.
  3. Season turkey with your favorite spices and brown in a hot skillet. Add kale and stir occasionally until fully cooked.
  4. Transfer turkey and kale mixture to a bowl and set aside.
  5. Whisk eggs in a bowl and pour into the skillet you used for the turkey on medium heat. Add peppers and cook as a scramble until eggs are fully cooked but not dry (if they begin to brown, turn down the heat).
  6. Transfer eggs to a bowl and set aside
  7. When all ingredients have cooled completely, arrange in an assembly line: tortillas, eggs, turkey, sweet potato, cheese, and then a baking sheet on which to put the rolled burritos.
  8. Assemble all burritos (see images for guidelines re: amounts) and place in the freezer uncovered.
  9. When the burritos are completely frozen, transfer to Ziploc bags.

To defrost in oven: Preheat oven to 350F. Place burrito, uncovered, on a baking sheet and cook for 15 minutes or until warmed through and beginning to brown.

To defrost in microwave: Place on a microwavable plate and cook on high for 1 minute and 30 second.

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