Make & Freeze Ahead Breakfast Burritos

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I prefer to have some sort of protein for breakfast, because it fills me up for longer and stops me from snacking between breakfast and lunch. We first tried breakfast burritos when on holiday in the USA, and they are a great thing to meal prep. I make a batch of these and freeze them – they are then simply popped in the microwave for a couple of minutes until piping hot. These breakfast burritos are made with turkey, mushrooms, spinach and scrambled eggs. They make a great grab-and-go breakfast – I like to have mine with a serving of fruit on the side.

Make & Freeze Ahead Breakfast Burritos. Make a stack of these on the weekend, and you have breakfast prepared for the whole week. Just unwrap and cook in the microwave! A hot, cooked breakfast in just minutes.

Breakfast Burritos

We’ve been meal prepping for several weeks now, and I am loving it! It’s brought my mojo back for cooking, which has been gone for a long time, and also means I get to share a lot more recipes on my blog again! It also means we’re not having the same meals, week in, week out, (which I know we’re all guilty of doing) and it’s giving us quite a lot of time back in the evenings after work which is nice.

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There is also the dietary aspect, as I am using meal prep and planning to keep control of my calories in conjunction with My Fitness Pal. I made steps to keep these burritos lower in calories, by using turkey breast mince and one-cal oil spray. Tortilla wraps vary a lot in calories and macros. My husband bought some Weight Watchers white tortilla wraps which were smaller than regular ones and 128 calories per wrap. I then saw that the regular size wholemeal ones from Tesco (our local supermarket) are 118 calories, but have more fat, sugar and salt. What a quandary! I have found that using My Fitness Pal that I’m staying within the guidelines of the macros recommended per day.  I just thought I would share this info, but I’m not giving diet advice!

Make & Freeze Ahead Breakfast Burritos

Onto the recipe… I cooked off the mushrooms and turkey with some homemade taco seasoning (or you could use a packet mix), and then added some fresh baby spinach which wilted in the heat. I then scrambled some eggs with a touch of salt and pepper in the microwave. With both components ready it was time to assemble.

Breakfast Burrito Turkey Filling

How to fold a burrito

How to fold a breakfast burrito - Step 1
Step 1: Place the filling about 1/3 up from the bottom of the tortilla
How to fold a breakfast burrito - Step 2
Step 2: Fold the bottom of the tortilla over the filling
How to fold a breakfast burrito - Step 3
Step 3: Fold in the sides of the tortilla in
How to fold a breakfast burrito - Step 4
Step 4: Roll up tightly, pushing in any excess tortilla
How to fold a breakfast burrito for freezing - Step 5
Step 5: Wrap in plastic wrap and place in the freezer.

I make enough of the breakfast burritos for a week, so I know that they will get used up; but if you’re going to be eating them sparingly you may want to write on the top of the wrapper what is inside and the date. I’m no expert when it comes to how long you should keep things in the freezer, but upon checking the search engines, it would seem around 6 months for bread, and around 7 months for turkey; so use that as a guideline, but I’m sure they’ll be gobbled up (no pun intended!) before then!

Make & Freeze Ahead Breakfast Burritos
Author: Michelle Ordever
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 12
  • For the Taco Seasoning
  • 2 tsp mild chilli powder
  • 1 tsp paprika
  • 1 tsp onion granules
  • ½ tsp garlic granules
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ tsp dried oregano
  • ¼ tsp black pepper
  • 1/8 tsp cayenne pepper (optional)
  • For the Turkey Filling
  • one-calorie oil spray
  • 500g turkey breast mince
  • 1 small onion, finely diced
  • 100g mushrooms, finely diced
  • taco seasoning (recipe above, or use a packet mix)
  • handful raw baby spinach leaves
  • For the Egg Filling
  • 6 medium eggs
  • salt & pepper
  • To assemble
  • 12 soft tortilla wraps (approx 10″)
For the Taco Seasoning
  1. Place all the herbs and spices into a small bowl and mix together. Set to one side.
For the Turkey Filling
  1. Add some of the oil spray to a frying pan and fry the onions and mushrooms until mostly cooked.
  2. Add the turkey and brown off before adding the taco seasoning (above). Finally add in the spinach and stir until wilted. Remove from the heat.
For the Egg Filling
  1. Whisk the eggs with salt & pepper (to your preference) and make scrambled eggs. I make mine in the microwave in 1 minute bursts.
To assemble
  1. Place a tortilla on a board, and add a couple of spoonfuls of the mixture about one third from the bottom of the tortilla. Fold the tortilla over from the bottom, and then from the sides. Roll over tightly to close.
  2. Wrap in plastic wrap and place in the freezer.
To cook
  1. Remove from freezer and unwrap.
  2. Place on a microwave safe plate and cook for 1-2 minutes on high, turning once. Make sure food is piping hot throughout.
Serving size: 1 Calories: 200 Fat: 5g Saturated fat: 2g Carbohydrates: 23g Sugar: 2g Sodium: 238mg Fiber: 3g Protein: 15g
I have also included the nutritional information, as I am counting calories for weight loss. This information is approximate using online resources. I am not a doctor or dietitian, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. I advise you check your own resources if you are using recipes to lose weight. All weight loss programmes should be followed on advice from a doctor.

Make & Freeze Ahead Breakfast Burritos

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