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Meal Prep Breakfast Burritos


Win at breakfast meal prep with these easy freezer friendly burritos. They are packed with lean protein and veggies to get your day started right. 

Swap in your favorites like sun-dried tomato or pesto instead of salsa, add a lean chicken sausage or load up on extra veggies like peppers, kale and butternut squash

For a vegan alternative, nix the cheese and eggs and try tofu with nutritional yeast. Or just throw this vegan breakfast scramble into your wrap and call it a day!

Serve this with:

Meal Prep Breakfast Burritos


15 min


5 min


Serves 8


Here's a lean, protein packed breakfast you can look forward to. Add these to your meal prep routine by making them ahead of time and stocking up your freezer. Once you're ready to enjoy, just pop in the microwave for 2 to 3 minutes or warm them in the oven! 


  • 8 Large sprouted grain wraps
  • 6 cups fresh spinach
  • 1.5 cups low fat cheddar cheese or feta
  • 1 32 oz liquid egg whites
  • 1 small onion, diced
  • 1/2 cup Trifecta mushrooms, diced
  • 2 cloves of garlic
  • 2 teaspoons paprika
  • 1/2 teaspoon chili flakes
  • Salt and pepper to taste
  • 1.5 cups of salsa


  1. Warm tortillas in oven on low heat.

  2. Mince garlic and saute over medium heat in a large skillet with olive oil and onion until browned (3 minutes).

  3. Add spinach to the pan and cook until wilted (2 minutes). Ad in chopped mushrooms.

  4. Add egg whites, and seasonings. Cook over medium heat until eggs are no longer runny, stirring occasionally.

  5. Spread equal amounts of salsa and cheese into each tortilla. Then top with egg mixture.

  6. Fold the sides into the center of the tortilla and then roll into a burrito.

  7. Once cooled, wrap each burrito tightly in plastic wrap or aluminum foil and place in the freezer.


Servings: 8 | Calories Per Serving: 334 Calories

  • Total Fat 8g
  • Cholesterol 10mg
  • Sodium 800mg
  • Total Carbohydrates 39g
  • Sugars 5g
  • Protein 28g
  • Vitamin A
  • Vitamin C