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.
Mornings are usually a whirlwind in my house between getting ready for work and preparing my kids for school. We've all heard that eating a nutritious breakfast is a good idea. But let's face it, how often do we have time to cook breakfast when we're rushing out the door in the morning?
Eating a nutritious breakfast not only jump-starts your metabolism, it helps you concentrate better at work or school and cuts down on unhealthy snacking later in the day. Some of my favorite portable weekday breakfasts to grab and go in the morning are my Wild Blueberry Breakfast Cookies and Banana Chocolate Chip Muffins.
I'm so excited to share this recipe for these Healthy Make-Ahead Breakfast Burritos! These delicious burritos are the perfect portable breakfast that you can enjoy any day of the week. They are A-MAZ-ING if I do say so myself. I wrap fluffy scrambled eggs, savory sweet potato hash, smashed avocados, and cheddar cheese in soft whole grain tortillas. It's a combination of flavors and textures that will make your taste buds sing! And if you're like me, be sure to add a splash of hot sauce to take these burritos to the next level.
Nutrition
So what constitutes a healthy breakfast? A good breakfast includes a balance of complex carbohydrates with protein, fiber, and some healthy fat. This combination will keep you feeling full for many hours as opposed to the high carbohydrate breakfasts we sometimes grab in a rush such as pastries, bagels, and sugary cereals. These foods give you a short burst of energy, but in no time you'll be left feeling tired and hungry all over again.
These Healthy Make-Ahead Breakfast Burritos are packed with nutritious ingredients including:
Eggs- eggs are low in calories and high in protein. Plus they're packed with many vitamins, minerals, and disease-fighting compounds like lutein, zeaxanthin, and choline. Eggs are one of the few foods that contain naturally high amounts of vitamin D (found in the yolk).
Sweet potatoes- sweet potatoes are true superfoods and are packed with several vitamins, minerals, and antioxidants! These include vitamin A, vitamin C, B vitamins, potassium and manganese. Sweet potatoes are also a rich source of fiber, which is important for digestive health and helps keep you feeling full for a long time. Fiber also helps reduce blood cholesterol levels, regulates blood sugar, and may lower the risk of heart disease.
Avocados- another superfood! This healthy fruit (yes, avocado is a fruit, not a vegetable) is packed with beneficial nutrients nearly 20 vitamins, minerals, and health-promoting phytonutrients! Avocados provide a healthy amount of good fats and fiber.
Instructions
Assemble the burrito components
- Sweet potato hash- I sauté diced sweet potatoes, onion, garlic, and chili powder in a skillet. It’s so tasty, you’ll have a hard time not eating it right out of the skillet! This hash is also great the next day topped with a fried egg.
- Scrambled eggs- I use a total of 12 eggs to make 6 burritos. If you're watching your saturated fat intake, you can use 12 egg whites and 6 yolks.
- Smashed avocado- I smash fresh avocado with lime juice, cilantro and salt. Avocados add richness, a pop of flavor, and heart-healthy unsaturated fat.
Roll them up
- Once you have all of your components ready, you're ready to roll! Spread some smashed avocado on a whole grain tortilla and top it off with some scrambled eggs and sweet potato hash. Then sprinkle some shredded cheddar cheese on top. After all, what’s a burrito without cheese, right?
- Then simply fold in the edges of the tortilla, roll it up, and you’re good to go!
- If you have an extra few minutes, I recommend toasting the burritos in a lightly oiled skillet for a couple of minutes on each side before eating. This crisps up the tortilla and melts the cheese inside. It's an extra step that's definitely worth it!
This recipe makes six burritos so if you make a batch of them on the weekend, you’re pretty much set for the whole week. And the best part is that it will only take you about 30 seconds to heat one up in the morning. Just pop it in the microwave before you head out the door. I also like having extra burritos in my fridge or freezer for those times when I need a quick lunch, after school snack or even dinner!
Storage and FAQs
If you're not eating these burritos right away, you can store them in an airtight container in the refrigerator. They can also be frozen. 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.
You can store them in the refrigerator for 3-4 days or in the freezer for 3 months.
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.
Yes- these burritos are endlessly customizable! Feel free to add meat like sausage or bacon. You can also add other ingredients like sautéed vegetables or canned beans like black beans or pinto beans.
Yes, the flesh of the avocado turns brown with time due to a reaction called oxidation. It occurs when an enzyme in the flesh reacts with oxygen in the air. Although it may be visually unappealing, it's perfectly safe to eat. For more information, read my tips on how to prevent avocado from browning.
More breakfast recipes
- Jump-Start Your Day Breakfast Burritos
- Mixed Berry Chia Pudding
- Ultimate Chilaquiles
- Crispy Chipotle Tofu and Black Bean Burritos
- Walnut-Crusted Toad in a Hole
- Wild Blueberry Breakfast Cookies
Recipe
Healthy Make-Ahead Breakfast Burritos
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.
Sheila says
OMG! This looks really delicious and I am so excited to try this ultimate breakfast burrito. In fact, I am going out today so, that I can surprise my family with this on Sunday morning. Thank you for sharing this brilliant idea. Hopefully, they will love it.
Christine says
These look SO good! I'd take them for breakfast, lunch, or dinner. My husband would love them, too!
Whitney E, R.D. says
Okay now this IS most definitely the ultimate breakfast burrito. Looks absolutely delicious + so filling! Those "has browns" look crazy good too and I love anything to do with sweet potatoes. You've got me drooling over here 🙂
Lorie says
If I’m not eating oats, you better believe this is my kind of breakfast. Love the combo with a sweet potato hash!
Emily Kyle says
I am drooling over that sweet potato hash, what a perfect addition to these burritos! I will be adding these to my meal prep list next week!
Sarah says
I wish we had some of these stashed in the freezer! They would be perfect to grab and go on quick mornings or even for dinner before soccer, gymnastics, dance.
Alisa Fleming says
I've been needing some savory breakfast ideas, and this recipe is perfect! I had no idea McCormick had such cool seasonings, too.
Laura says
I really need to make some of these for my husband! He just eats a protein bar and an apple every morning, and I KNOW he'd prefer a yummy breakfast burrito!
Julie @ Running in a Skirt says
This looks incredible! I love this combo of food! What a perfect breakfast-- in fact I think I'm going to make it today.
Jessica Levinson says
Mornings are definitely too fast around here as well! I need more meal prep breakfast ideas like your breakfast burritos. These look so delicious!
Andie Thueson says
I love sweet potatoes, I had never thought to put them in a breakfast burrito I'll need to give that a try! Yum!
Joanna says
YUM! I had a breakfast burrito this morning. The sweet potato hash would have made it soooo much better.