Frozen Breakfast Burritos | Healthy Make Ahead Breakfast! | A Sweet Pea Chef

Frozen Breakfast Burritos | Healthy Make Ahead Breakfast! | A Sweet Pea Chef

Hey there. Lacey here, the Sweet Pea Chef, and how are
you doing? How are your mornings? Are they super busy? I know around our house, everything is so
crazy in the mornings, with everybody running to grab everything for school, plus having
a healthy filling breakfast is really difficult to do when you’re in a time crunch. So today, let me show you how to make delicious
and easy, make ahead, freezer breakfast burritos that you can just grab, reheat, and go on
with your mornings, and be happy, and healthy, and ready to go. So let’s get started. Our first step is to start preheating our
oven to 400 degrees Fahrenheit and lining a rimmed baking sheet with some parchment
paper. Onto our baking sheet, we’re gonna add some
diced red potatoes, diced red bell pepper, diced green bell pepper, diced onion, a drizzle
of olive oil, some sea salt, ground black pepper, and some garlic powder. Then we’re gonna toss this all together and
make sure it’s evenly coated. And while you’re doing that, you can also
spread everything out into an even a layer so it bakes evenly. Now we’re going to transfer this into the
oven and bake for about 20 to 25 minutes until our potatoes are tender. And this is basically gonna be our diced potatoes
and veggie hash that’s going to be going into our breakfast burritos. If you don’t like some of the veggies here,
you can take them out and you can add ones in that you like, it’s very versatile. Now, while our vegetables are roasting, we
can get our eggs together for our cheesy scrambled eggs. So, in a large mixing bowl, we’re going to
add in a bunch of eggs followed by a little bit of shredded cheddar cheese, sea salt,
ground black pepper, and garlic powder. And then we’re gonna mix all this together
until it’s fully smooth and mixed. Now, we’re gonna heat a large skillet over
a medium high heat and then add in a little bit of olive oil. Once the olive oil is hot, we’re gonna add
in our egg mixture. And then, using a spatula, we’re pretty much
just gonna be tossing this constantly. You want the eggs to get nice and fluffy,
and smooth, and velvety, and that’s going to happen by using a spatula, and just going
to town as it’s cooking, making sure that you’re tossing it and evenly cooking everything. The eggs are gonna be done and ready to remove
from the heat when they’re still a little bit moist. You’re gonna not wanna cook all the way through
because they continue cooking actually even after you remove them from the heat. So once they’re just slightly moist, you remove
them, otherwise they could get dried out and become not so good scrambled eggs. It’s just not breakfast burritos to me without
a little bit of bacon, so I’m gonna add some uncured, no sugar added, bacon to a pan, I’m
gonna cook that until it’s nice and crispy. We’re gonna be crumbling this over our breakfast
burritos, if you don’t want to have bacon, you can replace it with any type of sausage,
or ham, or you can just leave it meatless, it’s up to you. Now that we’ve prepped our veggies, our eggs,
and our bacon, we’re gonna let everything cool a little bit because we don’t want to
assemble our breakfast burritos with things being super hot, that’ll get everything all
steamy, and then it won’t freeze right and get all soggy. So you definitely wanna have everything relatively
cool before we get started. I’m using whole wheat tortillas for our breakfast
burritos, I make sure when I buy tortillas at the store that the first ingredient is
whole wheat, not anything enriched, or bleached, or anything like that. If you wanna use any type of spinach wrap
or anything else that your heart desires you can, just make sure that it’s pretty large
because you don’t wanna have super tiny burritos, you wanna have a pretty good burrito size
tortilla. I’m going to lay down a square sheet of aluminum
foil first because that is what we’re going to wrap our burrito in later. So go ahead and set that down and then top
that with our tortilla. Next, we’re gonna lay out about a quarter
cup of our roasted veggies in the center of our tortilla, top that with a couple of heaping
tablespoons of our scrambled cheesy eggs, and then we’re gonna add our crumbled bacon
over the top. If you want any other toppings in your breakfast
burrito like salsa, you could add that at this time too. Now it’s time to roll up our burrito, so,
carefully fold the sides inwards, and then, using your fingers, we’re gonna start at the
bottom and then we’re gonna tightly roll everything up until you have a burrito. Then we’re gonna place it seam side down onto
our aluminum foil and then we’re gonna wrap it up from there, and then, poof, freezer
breakfast burritos. Then just repeat with the remaining ingredients
so you have all these delicious freezer breakfast burritos ready to freeze. I use a freezer-safe, gallon size ziploc bag
in order to store all of the burritos together. They’re gonna last for up to three months
in your freezer, so you definitely wanna have one spot that you know you can go to and grab
them. When you’re ready to enjoy your freezer breakfast
burritos, all you have to do is grab it from the freezer, unwrap it from the foil, place
it on a plate and microwave it for one to three minutes until it’s fully heated all
the way through, or you can reheat them in a 350 degrees Fahrenheit oven for 12 to 15
minutes. Each one of these breakfast burritos has 13
grams of protein, 5 grams of fiber, and it’s just 350 calories, making it a really great,
satisfying, high protein, high fiber, and delicious breakfast to have on your busy mornings. Thanks so much for watching, I hope you love
these breakfast burritos and they make your morning so much easier. If you’re looking for another really easy,
great breakfast prep ahead recipe, check out my “Overhead Oats recipe” video with a ton
of options for make ahead overnight oats. Make sure to subscribe so you never miss our
new weekly recipe videos, and I will see you next time. Bye-bye.



  • PamLevin

    I'm making mine today, in fact! I like to add a little spinach in mine, too!

  • Own The Xperience

    Great idea!


    What size are your wraps? Also what brand is your bacon you like to use.

  • Anna Bramlett



    If I heat the oven should I unwrap them or leave the foil on?

  • Lynne

    When I heat them in the oven should I unwrap them or leave the foil on?

  • James Wolfe

    These videos are amazing. Just got diagnosed with GERD and have to completely change my diet. These make everything look so easy and affordable. 🙂

  • william keil

    Outstanding video……… looks quite delicious

  • George Cavalac

    Print Option?

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