Make-ahead breakfast burritos
Six freezer breakfast burritos in one hour. Eggs, turkey sausage, peppers, cheese, and beans. Heat in 90 seconds; protein-packed mornings sorted.
high-proteinmeal-prepbreakfastfreezer-friendly
Per serving
420 kcal
Total time
45 min
Servings
6
Difficulty
medium
Protein
26g
Carbs
38g
Fat
18g
AskCalories
Track meals with editable AI estimates
Use a photo, type what you ate, or dictate into chat. Review the estimated portions, calories, protein, carbs, fat, and fiber before saving.
Ingredients
- Eggs8 large
- Turkey breakfast sausage12 oz
- Bell peppers2, diced
- Onion1, diced
- Black beans15 oz can, drained
- Shredded cheddar1 cup
- Whole-wheat tortillas (10 in)6
- Salsa1/2 cup
- Olive oil1 tbsp
- Salt and pepperto taste
Steps
- 1Brown turkey sausage in a large skillet over medium-high heat, 5 minutes. Remove.
- 2Add olive oil. Cook bell peppers and onion 6 minutes until soft.
- 3Whisk eggs with salt and pepper. Reduce heat to medium-low. Pour eggs in. Scramble until just set (~3 minutes).
- 4Stir in sausage and beans. Remove from heat.
- 5Warm tortillas (microwave 30 seconds covered).
- 6Build each burrito: 1/6 of egg mixture, ~3 tbsp cheese, 1 tbsp salsa.
- 7Fold in sides, roll tightly. Wrap individually in foil.
- 8Refrigerate up to 4 days. Freeze up to 2 months.
- 9To reheat from frozen: unwrap, microwave 90 seconds. Crisp in pan 1 minute per side optional.
Don't add raw vegetables (lettuce, tomato) — they get soggy when frozen and reheated. Add fresh after reheating.