A win to start your week: having your breakfast lined up for you to grab n go!! You guys knowww how much I love my breakfast burritos and these were sooo delishhh🌯 Healthier with spinach, half egg whites, turkey bacon and a little less hashbrown! Plus, you know EXACTLY what is going in them. Usually with store bought, you’re getting tons of excess oils. Feel free to use healthy tortillas like cassava flour too.
Just heat up in the microwave (or air fryer) whenever you’re ready to eat! SAVE to make next time you have 30 min to prep! Usually Sundays are best for this meal prep💞
The recipe:
Dice the onion and turkey bacon, chop the spinach, and whisk your eggs.
Heat a skillet over medium heat, add a little butter, and cook the hashbrowns until golden and crispy. Season with Lawry’s, salt, and pepper.
In a separate pan, cook the turkey bacon and diced onions over medium heat until the bacon is crispy and the onions are soft. Then, add the spinach and cook for about 1-2 minutes until wilted.
Pour the whisked eggs into the pan with the turkey bacon and spinach. Season with salt and pepper. Stir gently and remove from heat once cooked through (eggs cook fast, so don’t overdo it!).
Lay out each tortilla and divide the scrambled egg mixture evenly in a line, leaving space on the sides.
Top with crispy hashbrowns.
Sprinkle with shredded cheese.
Roll them up tightly, folding in the sides as you go.
Heat a little butter in a pan and place the burritos seam-side down to seal them. Flip until golden and crispy on both sides.
Store or enjoy:
Meal prep: Wrap in foil or parchment paper and store in the fridge for up to 4 days. Reheat in the microwave or air fryer!
Eat fresh: Serve with salsa, hot sauce, or avocado for extra flavor!
Meal Prepped Healthified Breakfast Burritos
Ingredients
- 4 burrito-size tortillas cassava, whole wheat, or regular
- 4 whole eggs + 4 egg whites or sub 6 whole eggs if preferred! If you want to save your yolks, use them for my spaghetti squash carbonara! 😉
- 1 ½ cups packed spinach finely chopped
- ½ onion diced
- 6 slices turkey bacon diced
- 1 ½ cups shredded hashbrowns seasoned with Lawry’s, olive oil, salt & pepper
- ½ cup shredded cheese any kind you love—cheddar, pepper jack, etc.
- 1 tbsp butter for cooking + crisping up the burrito
Instructions
- Dice the onion and turkey bacon, chop the spinach, and whisk your eggs.
- Heat a skillet over medium heat, add a little butter, and cook the hashbrowns until golden and crispy. Season with Lawry’s, salt, and pepper.
- In a separate pan, cook the turkey bacon and diced onions over medium heat until the bacon is crispy and the onions are soft. Then, add the spinach and cook for about 1-2 minutes until wilted.
- Pour the whisked eggs into the pan with the turkey bacon and spinach. Season with salt and pepper. Stir gently and remove from heat once cooked through (eggs cook fast, so don’t overdo it!).
- Lay out each tortilla and divide the scrambled egg mixture evenly in a line, leaving space on the sides.
- Top with crispy hashbrowns.
- Sprinkle with shredded cheese.
- Roll them up tightly, folding in the sides as you go.
- Heat a little butter in a pan and place the burritos seam-side down to seal them. Flip until golden and crispy on both sides.
- Store or enjoy:
- Meal prep: Wrap in foil or parchment paper and store in the fridge for up to 4 days. Reheat in the microwave or air fryer!
- Eat fresh: Serve with salsa, hot sauce, or avocado for extra flavor!
Video
@katieaustin Breakfast burritos don’t HAVE to be unhealthy!! And these were ABSOLUTELY DELICIOUS!!!!🍳 Full recipe on site / app in biooooo
♬ champagne – G Sounds
