5.0 from 48 votes
Healthy Make-Ahead Breakfast Burritos
These Healthy Make-Ahead Breakfast Burritos are the perfect nutritious breakfast for busy weekday mornings! Make a batch on the weekend and heat one up on your way out the door in the morning!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 6
Calories: 415 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Sweet Potato Hash:
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 medium sweet potato (8 oz) peeled and small diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
Scrambled Eggs:
- 12 large eggs
- 2 tablespoons milk
- ½ teaspoon salt
Smashed Avocado:
- 1 avocado, peeled and pitted
- 1 teaspoon lime juice
- 2 tablespoons cilantro
- Pinch of salt
Other:
- 6 whole wheat tortillas
- ½ cup shredded cheddar cheese
- hot sauce (optional)
- Optional: salsa or sour cream for serving
Instructions
- To make the sweet potato hash, heat the olive oil in a large skillet over medium heat. Add the onion and sweet potato and cook 5-6 minutes until they start to soften. Add the garlic and chili powder and cook a minute until fragrant. Season with a pinch of salt. Add 2 tablespoons of water and cover the skillet. Cook until sweet potatoes are cooked through, 8-10 minutes. Remove from heat.
- To make the scrambled eggs, whisk the eggs, milk, and salt together in a bowl. Heat another skillet over medium heat spray with cooking spray. Add the eggs and cook, stirring occasionally, until soft curds form. Remove from heat.
- To make the smashed avocado, smash the avocado, lime juice, cilantro and salt together in a bowl with a fork or potato masher.
- Spread each tortilla with spoonful of smashed avocado and top it with equal portions of scrambled eggs. Top the eggs with some sweet potato hash, shredded cheese, and a dash of hot sauce (if desired). Roll the tortillas up burrito style- fold the side closest to you over the filling, then fold both sides in towards the center and roll up.
- If desired, toast the burritos in a skillet before eating. Heat a skillet over medium heat and lightly spray with olive oil. Add the burritos to the skillet, cover, and heat 2 minutes until golden brown. Flip the burritos, cover the skillet, and cook another 2 minutes on the second side. Remove from pan. Enjoy the burritos with your favorite salsa or sour cream, if desired.
- Burritos can be stored in the refrigerator for 3-4 days or in the freezer for 3 months.
Cup of Yum
Notes
- The burritos can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- To freeze them, wrap each burrito in plastic wrap or aluminum foil and place them in the freezer. I like to place the individually wrapped burritos in a larger resealable plastic bag, label the bag with the date, and store it in the freezer.
- To reheat burritos from the fridge, unwrap them and microwave until warm, about 30 seconds. If reheating frozen burritos, unwrap them, and microwave about 2 minutes, turning them over halfway through. You can also reheat burritos in an air fryer for a few minutes- this will have the added benefit of crisping up the exterior.
Nutrition Information
Serving
1 burrito
Calories
415kcal
(21%)
Carbohydrates
36g
(12%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
337mg
(112%)
Sodium
695mg
(29%)
Potassium
467mg
(13%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
6081IU
(122%)
Vitamin C
6mg
(7%)
Calcium
228mg
(23%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415
% Daily Value*
| Serving | 1 burrito | |
| Calories | 415kcal | 21% |
| Carbohydrates | 36g | 12% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 337mg | 112% |
| Sodium | 695mg | 29% |
| Potassium | 467mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 6081IU | 122% |
| Vitamin C | 6mg | 7% |
| Calcium | 228mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.