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    Healthy Breakfast Burritos with Kale, Mushrooms and Feta

    January 26, 2017 by Denise Bustard 27 Comments

    Home / Recipes / Meal Prep Breakfast / Healthy Breakfast Burritos with Kale, Mushrooms and Feta

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    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!

    Stack of two Healthy Breakfast Burritos with Kale, Mushrooms and Feta on parchment paper

    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!

    Filling for the Healthy Breakfast Burritos in large saute pan

    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!

    Filling for healthy breakfast burrito and cheese ready to be wrapped in large flour tortilla

    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!

    Watch the video below to see exactly how I prepped these healthy breakfast burritos. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

    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
    breakfast burrito with kale and mushrooms cut i half on parchment with fresh kale next to it
    Print Recipe
    5 from 7 votes

    Healthy Breakfast Burritos with Kale, Mushrooms and Feta

    Course: Breakfast
    Cuisine: American
    Calories: 396kcal
    Author: Denise Bustard
    Servings: 5
    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!
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins

    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
    • ¼ teaspoon pepper
    • ½ teaspoon oregano
    • ½ cup feta cheese crumbled
    • 1 ¼ 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

    Variations:
    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

    Nutrition

    Serving: 1burrito | Calories: 396kcal | Carbohydrates: 27g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 233mg | Sodium: 684mg | Fiber: 2g | Sugar: 3g
    Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

    About Denise Bustard

    Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

    Previous Post: « Make Ahead Chickpea Butternut Squash Fajitas
    Next Post: Healthy Apple Almond Butter Snack Cookies »

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    Comments

    1. Samantha

      December 05, 2020 at 8:06 pm

      I'm going to try this recipe soon and was curious about the shredded cheese you used. The recipe calls for shredded cheddar cheese and it is white. I've only ever seen yellow cheddar cheese. Could you please help me out? Thank you!! Looking forward to making these!

      Reply
      • Denise Bustard

        January 04, 2021 at 6:41 pm

        Hi Samantha! You can use any cheese you'd like. I routinely use cheddar or mozzarella, actually my kids have been in a 'no orange cheese' phase so mozza is usually what we have around. Hope you enjoy!

        Reply
    2. Bogdanka

      October 11, 2020 at 3:25 am

      5 stars
      Hi Denise,
      I just wanted to let you know I am trying out recipes from your website for a while now. Everything I tried so far has been delicious. You are very talented and I am really happy to have discovered your website. I think these burritos were the first recipe I made and I keep coming back. You tought me a lot new things about cooking and meal prep, so thank you for that! Big hug from a Croatian girl living in Ireland!

      Kind regards,
      Bogdanka.

      Reply
      • Denise Bustard

        October 19, 2020 at 12:42 pm

        Hi Bogdanka, I'm so happy to hear you're enjoying the recipes! Also, I wanted to tell you I've been so fortunate to visit Croatia and absolutely loved it! Have not visited Ireland yet though. Thanks so much for coming back to leave a review 🙂

        Reply
    3. Sabrina

      July 14, 2020 at 10:00 am

      5 stars
      Delicious, thank you! I am a first-year gardener in Tennessee and have an excess of kale, which I love, but can't seem to use as quickly as it grows. Amy's and Sweet Earth frozen burritos are a go-to for me when I'm in a time crunch, so I began looking for a kale recipe for frozen burritos. I made these yesterday, froze them, and had one for breakfast this morning--so tasty! I added a couple cloves of minced garlic and a bit of dill, as well as an extra egg and a handful of extra sliced mushrooms, then split the ingredients between 7 10" tortillas instead of 5 12" tortillas. As a last minute addition, I cooked up some spinach and gruyere sausage I had and added that to two of the burritos. I forgot to label them, so those will be a surprise 🙂 Depending on the price of the eggs and cheese used, these are in the $1-$2 per serving range. I will definitely remake and try variations of this recipe!

      Reply
      • Denise Bustard

        August 20, 2020 at 1:43 pm

        Hi Sabrina, thanks for your patience with my late reply! Your variation sounds absolutely amazing. I bet that garden-fresh kale tastes even better! Thank you for taking the time to come back and leave a review 🙂

        Reply
    4. Angie

      July 04, 2020 at 8:51 pm

      5 stars
      Made these today, and I never enjoy anything without meat. Absolutely delicious! Can't wait to go to work just to snack on these 😂

      Reply
      • Denise Bustard

        July 13, 2020 at 2:43 pm

        Ahh love this! Thanks for taking the time to come back and leave a review, Angie!

        Reply
    5. Sharon

      July 19, 2019 at 10:07 am

      Hi Denise! I love this recipe. I have made these breakfast burritos several times now, they are definitely going to be in my permanent recipe rotation. Thank you.

      Reply
      • Denise

        July 22, 2019 at 1:04 pm

        I'm so happy to hear this, Sharon! Thank you so much for sharing!

        Reply
    6. Julia

      December 19, 2017 at 12:08 am

      Hi 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.

      Reply
      • Denise

        December 26, 2017 at 2:26 pm

        Hi 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.

        Reply
      • Denise

        December 26, 2017 at 2:33 pm

        I 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.

        Reply
    7. Kelly

      July 04, 2017 at 1:59 pm

      Just 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!

      Reply
      • Denise

        July 05, 2017 at 3:56 pm

        I'm glad you like the filling, Kelly! Hope you have tasty breakfasts this week 🙂

        Reply
    8. Giannina Regge

      February 17, 2017 at 6:04 am

      Hi 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

      Reply
      • Denise

        February 19, 2017 at 1:50 pm

        Hi 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!

        Reply
    9. Kelly

      February 16, 2017 at 5:33 am

      Can't wait to try this. Do you have a favorite brand of tortillas?

      Reply
      • Denise

        February 16, 2017 at 7:16 pm

        Hi 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!

        Reply
    10. Crystal Wells

      February 07, 2017 at 11:55 am

      5 stars
      Loved these! I added some chopped zucchini in with the mushrooms as I had some I needed to use up and was delicious 🙂

      Reply
      • Denise

        February 07, 2017 at 10:52 pm

        I'm so happy you liked them Crystal! Thanks for reporting back 🙂

        Reply
    11. Arnie

      January 29, 2017 at 12:20 am

      5 stars
      Hi 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

      Reply
      • Denise

        January 30, 2017 at 11:04 pm

        Thanks 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

        Reply
    12. Jeanna

      January 28, 2017 at 4:51 pm

      I 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?

      Reply
      • Denise

        January 28, 2017 at 11:20 pm

        Hi 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 🙂

        Reply
    13. annie

      January 27, 2017 at 12:35 pm

      Girl, I am loving these make ahead recipes. Keep 'em coming.

      Reply
    14. Sarah @Whole and Heavenly Oven

      January 27, 2017 at 6:52 am

      Now THIS is a breakfast burrito I can wrap my head around! Basically you threw all my favorite things inside so I'm in!!

      Reply

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