Freezer-Friendly Breakfast Burritos Recipe | Meal Prep

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more budget-friendly.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are nutritious, and canned beans save time and money.

In a medium bowl, whisk together 6 eggs with 2 Tbsp sour cream, and salt and pepper to taste. Stir in the strips of ham and set aside.

Heat a large skillet over medium heat and add 1 Tbsp oil. Add sliced mushrooms and sauté until golden (5 min), stirring occasionally. Season lightly with salt and pepper then remove mushrooms from the pan.

In the same skillet, over medium heat, melt 1 Tbsp of butter, add egg mixture, and stir/scramble until the eggs are just cooked through (3 min) being sure not to overcook. Remove from pan and set aside.

Spread 1 Tbsp sour cream in the center of a tortilla and top with 1/4 of the cooked eggs, shredded mozzarella cheese, and sautéed mushrooms. Add 1-2 Tbsp diced tomatoes if using. Don't over-stuff or they will be tough to roll.

Roll the burrito from top to bottom: tightly wrap the top flap over the filling, fold the edges in tightly, and roll to seal with the bottom flap. Repeat with remaining burritos.

Place a large skillet over medium heat with 2 Tbsp oil. Transfer fresh or thawed burritos to the hot pan, folded-side-down, and cook until golden brown on all sides (2 min per side), adding more oil as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens