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?
I always thought I was a sweet breakfast person…I love smoothies, or yogurt with fruit and granola, and I used to always start my day with a glass of cranberry juice (not anymore though).
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
Healthy Breakfast Burritos with Kale, Mushrooms and Feta
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced
- 2 cups firmly packed kale shredded into bite-sized pieces
- 2 cups mushrooms sliced
- 5 eggs
- 1/4 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 cup feta cheese crumbled
- 1 1/4 cup cheddar cheese shredded
- five 12 inch flour tortillas
Instructions
- Heat oil over medium heat. Add the onion to the pan 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. Add the kale and cook for 2 more minutes, until soft and the kale is wilted.
- 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.
- Fold in the feta cheese and remove from heat and cool completely.
- Assemble the burritosSpread out ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla.
- Sprinkle with ¼ cup of shredded cheese.
- Roll up, sealing both ends, and wrap firmly in plastic wrap.
- Storage InstructionsWrap tightly in plastic wrap, then place in a storage container.
- Freeze for up to 3 months.
- To re-heatBEST: thaw in the fridge overnight. ALTERNATIVE: microwave on a paper towel in 30 second increments.
- TO CRISP UP: fry in a frying pan for 3-4 minutes/side, or on a George Foreman Grill for 2-3 minutes total.
Notes
swap the kale for spinach
swap the kale, mushrooms and feta for 1 cup corn kernels and 1 small bell pepper. Add ½ teaspoon ground cumin and ½ teaspoon salt
add ½ cup cooked lentils for extra protein
Julia
December 19, 2017 at 12:08 amHi Denise! Thank you for all your hard work, I was wondering why the fat and cholesterol is so high in this dish? It’s worrisome and surprising considering the ingredients seem healthy.
Denise
December 26, 2017 at 2:26 pmHi Julia, I can double check the recipe…I use My Fitness Pal and sometimes the ingredients can be way off for certain macros/measurements and slip through my notice.
Denise
December 26, 2017 at 2:33 pmI just double checked and the cholesterol comes from the eggs. The fat comes from the eggs, cheese and tortillas. You could scale back and just enjoy half a tortilla if these numbers bother you.
Kelly
July 4, 2017 at 1:59 pmJust made these. The filling really is delicious, and I bet it gets even better once the flavors have had a chance to meld. Thank you for posting this!
Denise
July 5, 2017 at 3:56 pmI’m glad you like the filling, Kelly! Hope you have tasty breakfasts this week 🙂
Giannina Regge
February 17, 2017 at 6:04 amHi Denise 🙂
The last 1 1/2 months we had sweet stuff for breakfast and I just can’t see it anymore!
So now i really wanna try the Burritos.
I tried to translate “firmly packed kale” but I’m still not sure what it means. 🙁
Is it frozen or fresh?
Could you try to explain it in a different way… so i might know what to buy.
Thanks a lot!!! 🙂
Giannina
Denise
February 19, 2017 at 1:50 pmHi Giannina! What I mean is to press the kale firmly into your measuring cup, rather than loosely toss it in there. This measurement is for fresh kale, but I’ve also used frozen kale…I’d scale back a bit on the frozen kale since it’s already kind of compacted…maybe 1-1.5 cups? I hope that helps!
Kelly
February 16, 2017 at 5:33 amCan’t wait to try this. Do you have a favorite brand of tortillas?
Denise
February 16, 2017 at 7:16 pmHi Kelly! I’ve tried pretty much every (flour) tortilla brand and they all work well! I did try an ancient grains variety once and they never got crispy so I would probably not use them again. Hope that helps!
Crystal Wells
February 7, 2017 at 11:55 amLoved these! I added some chopped zucchini in with the mushrooms as I had some I needed to use up and was delicious 🙂
Denise
February 7, 2017 at 10:52 pmI’m so happy you liked them Crystal! Thanks for reporting back 🙂
Arnie
January 29, 2017 at 12:20 amHi Denise, I love this recipes so much. I can prepare ahead since Im working in airport this is best bfast I can bring for work. Look forward for other easy healthy recipes. Specialy for us who work in airport, we need easy, healthy and nyuum bfast, lunch and dinner. Thank you
Denise
January 30, 2017 at 11:04 pmThanks so much for your comment, Arnie! I’m glad you enjoy the make ahead meals. I have tons of them on my site, here’s some lunch ideas: https://sweetpeasandsaffron.com/2015/10/pan-fried-gnocchi-with-sundried-tomatoes-and-white-beans.html, breakfast: https://sweetpeasandsaffron.com/2016/09/28-healthy-meal-prep-breakfast-ideas.html, and dinner: https://sweetpeasandsaffron.com/2016/12/17-healthy-dinner-meal-prep-ideas.html
Jeanna
January 28, 2017 at 4:51 pmI don’t think I’ve eaten kale and thus, I’d never have it in the house. But I always have the frozen spinach balls, so could I substitute kale for the thawed spinach?
Denise
January 28, 2017 at 11:20 pmHi Jeanna! Absolutely…I’d reduce the amount since it shrinks down quite a bit when frozen. Maybe try 1/2 to 1/3 of what the recipe calls for? And make sure to squeeze out excess moisture 🙂
annie
January 27, 2017 at 12:35 pmGirl, I am loving these make ahead recipes. Keep ’em coming.
Sarah @Whole and Heavenly Oven
January 27, 2017 at 6:52 amNow THIS is a breakfast burrito I can wrap my head around! Basically you threw all my favorite things inside so I’m in!!