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

Kale, Mushroom and Feta Breakfast Burritos (Freezer)

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 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 5 burritos
Calories: 396kcal


  • 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.
    sauteeing mushrooms and onions in pan
  • 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.
    sauteeing onions, mushrooms and kale
  • 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.
    pouring eggs over sauteed mushrooms, kale and onion
  • Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
    sprinkling feta over breakfast burrito filling
  • 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.



1-  you can use fresh or frozen kale; if using frozen, add it to the pan without thawing and increase the cook time as needed.
2- you can use your favorite type of mushrooms; cremini, button or chopped portobellos are all great options
  • 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.


Serving: 1burrito | Calories: 396kcal | Carbohydrates: 27g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 233mg | Sodium: 684mg | Fiber: 2g | Sugar: 3g