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Make-Ahead Freezer Breakfast Burritos

Make-Ahead Freezer Breakfast Burritos loaded with roasted sweet potato, peppers, black beans, fluffy sheet pan eggs, and melty cheese — wrapped in a golden, crispy tortilla. The perfect healthy meal prep breakfast.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 Burritos
Calories 318kcal

Equipment

Ingredients

ROASTED VEGGIES

  • 1 Large Sweet Potato peeled and cubed
  • 1 Red Bell Pepper diced
  • 1 Orange Bell Pepper diced
  • 1 Yellow Bell Pepper diced
  • ½ White Onion diced
  • 1 Cup Cherry Tomatoes halved
  • 1 Can Black Beans rinsed and drained
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cumin
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Paprika
  • Salt & Pepper to taste

SHEET PAN BAKED EGGS

  • 12 Large Eggs
  • 1 Cup Cottage Cheese
  • 1 Splash Milk
  • 1 Teaspoon Paprika
  • Salt & Pepper
  • 1 Teaspoon Fresh Parsley chopped
  • 1 Cup Shredded Cheese divided; ½ cup blended into egg mixture and ½ cup sprinkled on top before baking

FOR ASSEMBLING

  • 12 10-inch Flour Tortillas 10-inch flour tortillas
  • 1 Cup Shredded Cheese
  • Fresh Parsley chopped
  • Salt & Pepper

Instructions

ROAST THE VEGGIES

  • Preheat the oven to 400°F.
  • Add the cubed sweet potato, diced red, orange, and yellow peppers, and onion to a large sheet pan. Drizzle with olive oil and season with cumin, onion powder, garlic powder, paprika, salt, and pepper. Toss well until everything is evenly coated.
  • Spread the vegetables into an even layer and roast for 20–25 minutes, or until the sweet potatoes are fork-tender and lightly caramelized.
  • Remove the sheet pan from the oven and toss in the cherry tomatoes and black beans. Set aside.

MAKE THE SHEET PAN EGGS

  • Reduce the oven temperature to 375°F.
  • In a blender, combine the eggs, cottage cheese, a splash of milk, paprika, salt, pepper, and ½ cup of the shredded cheese. Blend until completely smooth.
  • Line a sheet pan with parchment paper, then pour the egg mixture evenly onto it. Add in the chopped parsley. Sprinkle the remaining ½ cup shredded cheese over the top.
  • Bake for 15–18 minutes, or until the eggs are fully set in the center.
  • Remove from the oven and let cool slightly, then slice into 10 even rectangles.

ASSEMBLE THE BURRITOS

  • Lay out the tortillas on a clean surface. If needed, warm them slightly to make them easier to roll.
  • Add one rectangle of baked eggs to the centre of the tortilla, then top with a few scoops of the roasted vegetable mixture, shredded cheese, fresh parsley, salt & pepper.
  • Fold in the sides of the tortilla, then roll tightly into a burrito.

BAKE THE BURRITOS

  • Place the assembled burritos seam-side down on a parchment-lined sheet pan.
  • Lightly spray the tops with cooking spray or avocado oil.
  • Bake in a 350°F oven for 10 minutes, until the tortillas are lightly golden and crisp and the cheese inside has melted.

SERVE OR FREEZE

  • Serve immediately while warm.
  • To freeze, allow the burritos to cool completely, then wrap each burrito tightly in parchment paper or foil and store in a freezer bag. Freeze for up to 2 months.

Video

Nutrition

Calories: 318kcal | Carbohydrates: 31g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 204mg | Sodium: 484mg | Potassium: 439mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5516IU | Vitamin C: 48mg | Calcium: 206mg | Iron: 3mg