There’s nothing quite as satisfying as having a huge stash of healthy breakfast burritos to grab on the run when you need a quick breakfast on busy mornings. Check out our full list of breakfast burrito recipes and meal prep tips here.
We’ve provided two instructions depending on whether you’d rather cook the eggs in a skillet or the oven. If you only have a small skillet, you should bake them or it will take a long time to cook so many batches of eggs.
These burritos have 9g net carbs per serving if you get the Carb Balance Mission Tortillas or some other similar brand.
Meal Prep Sausage, Cheddar & Peppers Breakfast Burrito
- 8 torillas get the carb balance version for 6g net carbs
- 12 large eggs
- 2 cups shredded cheddar cheese
- 2 bell peppers
- 1 onion
- 16 oz ground sausage (Any flavor you want! Hot Italian and Sweet Italian are great options).
- 1 tablespoon olive oil
- 3/4 cup heavy cream
Finely dice: bell peppers and onion.
Heat the pan: add 1 tablespoon oil in a large skillet over medium-high heat.
Add: sausage, bell peppers, and onions to the pan and cook for 5-7 minutes stirring frequently, until completely cooked. Transfer to a plate to cool when done. You can multitask on the next step while this cooks.
Crack: eggs into a very large bowl and whisk with heavy cream, salt, and pepper until blended.
Wipe: the same skillet you used with a paper towel to remove the browned bits but be careful since it’s hot. Spray the pan with nonstick spray.
Pour: enough eggs into fill the pan without pouring it too thickly. If you have a large 13-inch skillet, this will be about 12 eggs. Cook the scrambled eggs in batches until done. Stir the eggs continuously for 3-5 minutes or until cooked to your desired level. Transfer to plate and let cool.
Cool: eggs, peppers, and onions to room temperature.
Cut: one 8x8 inch square per burrito out of aluminum foil or parchment paper.
Roll burritos: lay out all the tortillas on the foil squares. Add ¼ cup cheese down the center of each burrito. Evenly distribute the eggs, sausage, and peppers & onions across the burritos. Roll the burritos then wrap with foil or parchment.
Freeze: add burritos to a gallon size bag and freeze for up to 3 months. Reheat in the microwave for 2 minutes, then flip over and heat for 2 more minutes. Serve with salsa or any other tasty toppings!
Oven Instructions (same ingredients as skillet):