These delicious and flavour-packed breakfast burritos are the perfect healthy make-ahead wraps (they freeze well too)! Light and fluffy scrambled eggs pack in the protein, and fiber-rich bell peppers and spinach round out each wrap with over a serving of veggies each! The perfect balanced and nourishing breakfast when you need mornings to feel a little less chaotic.

A breakfast burrito cut in half and filled with eggs, spinach and peppers plated with greens on a white plate with a coffee beside it.

When my son was born, in the ultimate act of love, my Mom and sister stocked our freezer with a big batch of these cozy and nourishing breakfast burritos! They were truly life savers. Being a dietitian I honestly thought people were crazy when they told me there’d be days I wouldn’t find time to eat until 2pm…turns our, without these easy breakfasts to toss in the toaster oven, that would absolutely have been true on more occasions than I’d like to admit. haha

Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

To this day, I pretty much always have a batch of these in the freezer (or my quick sheetpan breakfast sandwiches that make a batch of 12 in about 30 minutes!), and make them for all of the new mommas in my life.

Whether you’re juggling work mornings, chasing toddlers, or just want to make life easier, this recipe will have you stocked with balanced breakfasts that will keep you full and energized all morning, and you’ll actually look forward to eating!

A baby's hand reaching for a breakfast burrito filled with spinach, onion, peppers, and feta on a white plate over a white surface.

Success Tips to Nail This Breakfast Burrito Meal Prep!

Oven-Roast Your Veggies Instead of On the Stove-Top! When I first tested these I sauteed all the veggies on the stove top, but then I got smart and realized I could get the same effect without having to babysit them over the stove. Just toss everything onto the same sheet pan (the spinach just for the last 5 minutes) and get your eggs prepped while they cook away!

Don’t skip adding the milk to the eggs. I always add milk to my scrambled eggs for the lightest fluffiest texture, but especially because these are going to be reheated, and likely some of these burritos are going to be for the freezer, we really want to make sure we’re preserving the moisture. Trust me, I’ve tested it both ways and milk is a total texture game changer!

Create a Burrito Rolling Station. Do not waste your time rolling these one by one! To make the process super easy, I lay out all of my wraps, then add cheese to each one (I start with the cheese to create a little barrier and prevent the warm veggies and eggs making the wraps soggy), then veggies to each one, then eggs to each one and then roll away. By far the quickest way to do it!

Let everything cool slightly before wrapping: This helps avoid steam buildup, which can make your wraps soggy when stored.

Roll burritos tightly: The tighter the wrap, the less likely things will fall apart later.

Label & date: Use masking tape and a sharpie to write what’s in them and when they were made. Especially helpful if you’re rotating between breakfast burrito filling combos.

Let’s Prep These Breakfast Burritos Together Step-by-Step

  1. Roast Your Peppers and Onion first
  2. Add the spinach right onto the same pan for the last few minutes (no need for extra dishes!)
  3. Low heat for the eggs will give you the silkiest scramble!
  4. Make a production line & assemble burritos!
  5. Wrap up those burritos ( I like to store in a ziplock back if freezing them)
A breakfast burrito filled with spinach, onion, peppers, and feta

How to Store ‘Em

Fridge: Once wrapped, place in an airtight container with parchment paper between layers of the burritos so they don’t get stuck together! Store in the fridge for 3-4 days

Freezer: After wrapping your burritos, place in a single layer on a baking sheet and place in the freezer to “set” for 15-20 minutes. This will prevent them from sticking together when placed in a container for longer term storage. Once hardened just enough not to stick together, place in an airtight container or ziplock bag (this is my preferred way to store them as they’re much easier to stack in the freezer this way!)

For ideal quality, freeze up to 1 month (they can be frozen longer but may get a little freezer burnt). 

Lindsay Pleskot holding a Healthy Meal Prep Breakfast Burrito that has a bite out of it over a white plate that has greens. Ingredients include: whole grain wrap, eggs, spinach, bell peppers , feta, hot sauce.

Hot tip: If you’re short on time in the morning, pop them in the oven or toaster oven while you’re getting ready! That way, this hot breakfast is ready when you are!

Healthy Meal Prep Breakfast Burrito

If you make these Meal Prep Breakfast Burritos, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xo

The Feel-Good Meal Plan Cookbook

The Feel-Good Meal Plan My Bestselling Cookbook is Now Available!

A fresh take on meal prep with over 100 nourishing recipes to feed your family with ease.

Order Now »
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthy Meal Prep Breakfast Burritos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Lindsay Pleskot
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 Wraps 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: North American
Print Recipe

Description

These healthy meal prep breakfast burritos are super easy to make ahead, and freezer-friendly! Packed with nutritious ingredients and lots of protein, they are the perfect fast and easy breakfast. Vegan option included.

Ingredients

Scale
  • 2–3 tbsp olive oil
  • 1 x 5 oz bin of spinach
  • 1 small red onion, sliced
  • 4 bell peppers (orange, yellow or red), thinly sliced
  • 18 eggs
  • 1/4 cup milk or cream
  • 10 x 12” wraps
  • 1 1/4 cup crumbled feta cheese (shredded cheddar or cheese blend are also delish!)
  • Salt & pepper to taste
  • Optional – ¼ cup sundried tomatoes, diced

Instructions

  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  2. Add the peppers and onions right onto the baking sheet, drizzle with 1 tbsp oil and season generously with salt and pepper. Toss to coat evenly. Bake for 20-25 minutes until tender. Add spinach right onto the pan for the last 5 minutes of baking, stir and place back in the oven to wilt. 
  3. Add the eggs and milk to a large bowl and whisk until well combined
  4. Heat 1 tbsp olive oil in a large frying pan over low-medium heat. Add the eggs and cook, stirring every few minutes until mostly cooked through. Remove from heat when they are still slightly wet (the residual heat will continue to cook them) 
  5. Lay your wraps out on a flat surface and start making your breakfast burritos! Start by sprinkling cheese down the middle of the wrap, leaving about 1 ½ inches  at either end so you’ll be able to wrap them. Next, divide your vegetable mixture, eggs, cheese and tomatoes if using, between the wraps.
  6. To wrap the breakfast burritos: Fold the top and bottom (shorter edges) of the wrap in. Fold one of the long edges of the wrap over the egg filling and continue rolling until no more wrap remains. 
  7. Store in the fridge in an airtight container for 3-4 days or freeze for up to 2 months (see freezing tip  below).

Notes

Reheating:

Oven or Toaster Oven (Highly Recommend!)

    • From frozen: Bake at 400°F for 30–35 minutes until heated through and golden on the outside.

    • Quick version: Defrost in microwave 1–2 minutes, then bake or toast for 10–12 minutes until crisp.

Microwave (Quickest method)

  • Place a plate, cloth or paper towel underneath the burrito (to absorb any moisture).

  • Microwave 1–2 minutes, flipping halfway.

  • All microwaves are different—check after 1 minute and adjust as needed.