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4.67 from 3 votes

Zucchini Lentil Breakfast Burritos (Make Ahead)

A healthy, freezer-friendly breakfast burrito recipe that you can make ahead of time and reheat quickly in the morning.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, freezer, meal prep
Servings: 6
Calories: 348kcal
Author: Denise Bustard

Ingredients

  • 1/2 tablespoon olive oil
  • 1/2 cup onion chopped into small pieces (1/2 small onion)
  • 1 cup chopped zucchini
  • 1 bell pepper chopped into small pieces
  • 1 cup canned lentils drained and rinsed (I used brown)
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 2 cup cheddar cheese shredded
  • 6 12 " 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 zucchini and bell pepper to the pan, and cook for 5 or so more minutes, until soft and cooked through.
  • While veggies are cooking, beat the eggs with the salt, pepper, and oregano.
  • Add the eggs and the lentils to the pan and cook for 3-4 more minutes, until eggs are cooked through.

Assemble the burritos

  • Spread out ½ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ⅓ cup of cheese.
  • Roll up as shown in photos and wrap with plastic wrap until you're ready to serve!

To freeze:

  • Wrap tightly in plastic wrap, then place in a large ziplock bag.
  • If you are storing for longer than 1-2 weeks, you may wish to wrap with aluminum foil as well.

To thaw:

  • You can either thaw in the fridge overnight, or microwave on a paper towel for 30 seconds/side.
  • I recommend crisping them up on a George Foreman Grill or in a frying pan.

Nutrition

Serving: 1burrito | Calories: 348kcal | Carbohydrates: 25g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 210mg | Sodium: 320mg | Fiber: 4g | Sugar: 2g