Even though I eat oats 95% of the time, there is a rare morning I crave something savory, and these breakfast burritos totally hit the spot.  They have protein, whole grains, vegetables, and greens, making them a super nutritious and well-rounded way to start your day.  I prep a batch in advance and freeze them, so all I have to do is pull one or two out of the freezer, reheat in the microwave, and sit down to enjoy with a hot cup of coffee.

Freezer Breakfast Burritos

  • Servings: 6-12
  • Difficulty: easy
  • Print


  • 12 6-inch whole wheat tortillas
  • 10-12 eggs (pasture raised)
  • 1/4 cup milk
  • 1 TSBP butter
  • 1 cup shredded cheddar cheese
  • 2 TBSP olive oil, divided
  • 1 small onion, diced small
  • 4 stalks of kale, deribbed and finely chopped
  • 1 large sweet potato, diced small
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 8 oz Italian turkey sausage (optional)


Preheat oven to 350 degrees.  Toss sweet potatoes with 1 TBSP olive oil, cumin, smoked paprika, and salt.  Spread on a baking sheet and cook for about 25 minutes, stirring halfway through baking time, until potatoes are soft and slightly brown on edges.

While the sweet potatoes are cooking…

Heat 1 TBSP of oil in a pan over medium heat.  Add onions and cook until softened, about 5 minutes.  Add chopped kale and cook until softened, another 4-5 minutes.  Remove from pan.

Beat eggs with milk (use 10 eggs if you are adding sausage, and 12 eggs if you aren’t!).  Add butter to pan and scramble the eggs.  Remove from pan.

Brown turkey sausage (if using).

To assemble, add equal amounts of the kale/onion mixture, sweet potatoes, eggs, cheese, and sausage to each tortilla.  Roll individually in foil and freeze.

To reheat: Remove burrito from foil, microwave for 1 minute at 50% power.  Microwave for another minute at full (100%) power.


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