These freezer-friendly healthy breakfast burritos are packed with kale, mushrooms and feta. The perfect easy grab and go breakfast that will actually keep you full!
Are you a sweet or savory breakfast person?
That was until these healthy breakfast burritos with kale, mushrooms and feta came into my life. Oh my goodness, I am 100% most definitely on team savory breakfast now!
Don’t forget to pin this recipe to save it for later!
These breakfast burritos were voted the most popular recipe from our September Breakfast Prep Challenge, and it has taken me this long to share the recipe with you. Sorry!
Since then I've made these 3-4 more times, and I even shot a video to show you how easy they are to make, and just how many healthy ingredients they contain (scroll to the bottom of the post).
These breakfast burritos are the perfect blend of savory flavors: eggs + feta cheese + sauteed mushrooms, oh my goodness YES. The kale is there but not overpowering. You might even forget it's in there!
Other than the delicious savory flavors in these healthy breakfast burritos, I love the texture. I use my old school George Foreman grill to get them nice and crispy. If you don't have one, you can use a frying pan or even a toaster oven.
Not only are they delicious, but easily frozen so that you can always have a stash of healthy breakfast burritos at your fingertips. I like to pull mine out the night before to thaw in the fridge, but if you forget you can also thaw in the microwave in 30 second increments.
If making healthier food choices is one of your goals for 2017, you are gonna love these guys!
More healthy make ahead breakfasts for us:
- these Healthy Breakfast Burritos with Zucchini and Lentils are another great option
- and these Broccoli Cheddar Breakfast Quesadillas are super tasty too!
- and check out this round up of 28 Healthy Breakfast Meal Prep Ideas for more inspiration
Kale, Mushroom and Feta Breakfast Burritos (Freezer)
- 2 teaspoons olive oil
- 1 onion small; diced
- 2 cups kale firmly packed; shredded into bite-sized pieces; see note 1
- 2 cups mushrooms sliced; see note 2
- 5 eggs
- ¼ teaspoon pepper
- ½ teaspoon oregano
- ½ cup feta cheese crumbled
- 1 ¼ cup cheddar cheese shredded
- 5 large flour tortillas 10-12 inches
- Sauté onions and mushrooms- Heat olive oil in a pan over medium heat. Add the onion and cook for 5 or so minutes, until soft and translucent. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.
- Sauté kale- Add the kale and cook for 2 more minutes, until soft and the kale is wilted. If kale is frozen, add it straight to the pan without thawing, increasing the cook time if needed.
- Add eggs- While the veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
- Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
- Roll- Scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ¼ cup of shredded cheese. Fold the ends over and roll tightly.
- Store- Wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.
- Heat, then crisp- in the microwave until steaming hot, then crisp up in a frying pan or a sandwich press.
- fridge- store individually wrapped burritos in an air tight container for up to 48 hours; the tortillas can get soft and are best frozen for longer than that
- freezer- store individually wrapped burritos in an air tight container or freezer bag for up to 3 months
- kale- swap for spinach or your favorite greens
- other veggies- swap onions & mushrooms for sautéed bell peppers, cauliflower rice, roasted sweet potatoes or what you happen to have in the fridge.
- eggs- you can make this vegetarian by swapping the eggs for tofu (follow directions for this tofu scramble)
- feta- omit, but add at least ¼ teaspoon salt
- other- you could turn these into breakfast quesadillas, or leave out the tortilla and enjoy as a breakfast scramble.