Start you morning with a Healthy Breakfast Burrito full of veggies, beans and eggs wrapped in wheat tortilla. Perfect meal prep breakfast!

Healthy Breakfast Burrito

Over the past year I have been trying to eat more fresh fruits and especially more veggies each day. I realized in order to get my daily servings of fruits and vegetables I needed to be eating them at every single meal. It’s easy to grab a banana or an apple for breakfast, but it doesn’t keep you full and you may find yourself hungry again in an hour.

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Veggies are harder to eat for breakfast, but this healthy breakfast burrito is the perfect way to get them in your meal. You’ll need a few extra minutes, but making breakfast burritos in the morning is an easy and relatively quick way to get some extra veggies, protein, and fiber in your diet. You can also make a batch of them and store them in the refrigerator as a meal prep breakfast.

Frozen or Fresh Vegetables best?

I love the convenience of frozen fruits and veggies. In this recipe, I used a bag of frozen Southwestern style veggies and black beans. The veggies are chopped and ready for use making it fast to make a healthy breakfast burrito.

There is a study conducted by the University of California, Davis in partnership with the Frozen Food Foundation. They found that frozen fruits and vegetables are most often nutritionally equal to – and in some cases better than – their fresh counterparts.

For the study each fruit and vegetable was analyzed frozen and fresh-stored. The frozen vegetables were studied within 24 hours of harvest and then after 10 and 90 days of storage in the freezer. The fresh vegetables were studied within 24 hours of harvest and after three and 10 days of storage in the refrigerator.

They found that frozen fruits and vegetables are generally as rich in nutrients! I find that facinating! Freezing fruits and vegetables is nature’s pause button. It’s a great way to get out of season produce and it’s a great way to save money on produce because you can use it when you need it without the fear of it spoiling.

I also love making fruit smoothies for breakfast because it’s so easy to grab a cupful of fruit from the freezer and throw it in the blender.

How to Make Perfect Scrambled Eggs

My healthy breakfast burrito has scrambled eggs as it’s main source of protein. I find the Perfect Scrambled Eggs are light and fluffy. The secret is to add milk and do not over cook them. The eggs continue cooking in the skillet after you turn off the heat. Be sure to turn off the heat right before the eggs are completely cooked so they come out light and fluffy every time.

Ingredients for a Healthy Breakfast Burrito:

6 eggs
1/4 cup milk
1/4 teaspoon salt
1 Tablespoon butter
12 ounce package Bird’s Eye frozen southwestern blend
1/2 taco seasoning packet or make your own and cut the recipe in half
1/4 cup salsa
2 avocados sliced or diced

Steps to Make a Healthy Breakfast Burrito

Whisk together the eggs, milk, and salt in a large bowl.
Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes.
Set scrambled eggs aside in a large bowl. Set aside.
Heat a large skillet over medium heat and stir in the southwestern blend veggies. Cook and stir for 5 minutes, until warmed through. Combine the veggies with the eggs and mix in the taco seasoning.
Spoon the egg mixture onto tortillas and top with salsa and avocado.
Wrap and enjoy!

Here is the recipe for the Healthy Breakfast Burrito:

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Healthy Breakfast Burrito

Start you morning with a Healthy Breakfast Burrito full of veggies, beans and eggs wrapped in wheat tortilla. Perfect meal prep breakfast!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: Mexican

Keyword: Healthy Breakfast Burrito

Servings:

Calories: 295kcal

Ingredients

6 eggs
1/4 cup milk
1/4 teaspoon salt
1 tablespoon butter
1 12 ounce package Bird’s Eye frozen southwestern blend
1/2 taco seasoning packet or make your own and cut the recipe in half
1/4 cup salsa
2 avocados sliced or diced

Instructions

Whisk together the eggs, milk, and salt in a large bowl.
Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes.
Chop the cooked eggs and place in a large bowl. Set aside.
Heat a large skillet over medium heat and stir in the Bird’s Eye southwestern blend veggies. Cook and stir for 5 minutes, until warmed through. Combine the veggies with the eggs and mix in the taco seasoning.
Spoon the egg mixture onto tortillas and top with salsa and avocado. Wrap and enjoy!

Notes

Click here for homemade taco seasoning recipe

Nutrition

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Kitchen items used in this recipe:

Click on the photos to check out these kitchen items to create these Healthy Breakfast Burritos.

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