My wonderful neighbor made me a tray of breakfast burritos and dropped them on my doorstep after I had my second baby. So sweet! I immediately thought about how awesome they would be for meal prep because I could make them ahead of time and freeze them. The original breakfast burritos were eggs, beans, bacon, and cheese, wrapped in a flour tortilla. I decided to experiment with a few less calorie-dense and lower fat-content ingredients with greater nutritional value. This is not because there is a problem with high-calorie or high-fat foods! When practicing intuitive eating, we want to focus on how a portion of food makes us FEEL in addition to its nutritional content. I feel better, after lighter dishes. Here are the swaps I used:
- Whole wheat tortillas for flour tortillas
- Turkey Bacon versus regular bacon
- Half eggs and half egg whites
These small swaps make these burritos the perfect breakfast to keep you satisfied all morning long. They maintain their deliciousness and can be something you make for the family to have during the week or whip up for a healthy Sunday breakfast.
Ingredients:
*makes 6-8 burritos*
1 pkg Turkey bacon, cooked and chopped
6 eggs
1 1/2 cups egg whites
1 15oz can of black beans
1 cup Shredded Cheddar cheese
1/4 tsp Paprika
1/2 tsp Onion powder
1/2 tsp Salt
1/4 tsp Pepper
8-inch Whole-wheat tortillas
Directions:
Whisk together eggs, egg whites, and spices. Add eggs to a frying pan over medium-low heat, stirring often and being cautious not to overcook.
Rinse and drain black beans.
Assemble burritos by evenly dispersing ingredients lined down the center of your wrap.
Fold the sides inward over the filling. Tuck everything as you roll your burrito over the filling.
To freeze, wrap in foil and store in freeze zip lock bags.
To reheat, I find it’s best to defrost the breakfast burritos the night before. Bake wrapped in foil at 350 for about 15-20 mins. From frozen, bake for 35-40 minutes.
See the replay of my live video talking about this recipe here.
