Freezer-friendly and healthy breakfast burritos get a boost of nutrition from lentils and zucchini! Make a big batch ahead of time, then thaw them as needed for breakfast.
Are you a morning person? Anyone who has met me will tell you I. Am. Not.
I would love to jump out of bed and get things done right away. Sadly, no matter how much sleep I get the night before, I cannot carry on a conversation before coffee. Just can't.
So this recipe is dedicated to all of the people like me: the morning zombies. We can't be depended on to cook up a batch of French toast for the family, but we might just be able to pull off thawing out some breakfast burritos.
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After the success with these Egg & Quinoa Breakfast Muffins and these Spinach, Feta & Red Pepper Breakfast Quesadillas, I thought it was time to make another freezer-friendly breakfast recipe.
I decided to put lentils in these healthy breakfast burritos to add an extra boost of protein, and you know what? These burritos are seriously filling! But in an "I feel very satisfied" kind of way, not an "I have to unbutton the top of my pants" kind of way. <--not that I ever have to do that...I'm too classy 😉
In addition to the lentils I really wanted to add some veggies, because I like to sneak veggies into all of my recipes (have you noticed?). So I added some onion, red pepper and zucchini into these healthy breakfast burritos.
Let me count the reasons I love these healthy breakfast burritos:
- Make ahead. Freezer-friendly. Little to no effort in the morning.
- They are FILLING! I could only eat half of one, and it kept me going right on through till lunch! Love that!
- They taste great! Cheese, eggs, lentils, some veggies. All wrapped up in a tortilla. So good.
- They get nice and crispy. OK, so I used my George Foreman grill, which is absolutely perfect for heating these up in the morning. You're going to want to flatten them slightly so that they warm right through. You can also use a fry-pan but it takes longer. Or, you could just heat them in the microwave on a paper towel. Any which way, they are not soggy.
Have I sold you on these yet? Have a wonderful Thursday 🙂
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Zucchini Lentil Breakfast Burritos (Make Ahead)
Ingredients
- ½ tablespoon olive oil
- ½ cup onion chopped into small pieces (½ 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
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ 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.
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Nutrition Information
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Kimberley says
Made this this morning with a couple of changes. I didn't have canned lentils so I made some dry ones in my instant pot. These came out nice a creamy and I added them to the eggs just before cooking. I also did not wrap them up in tortillas but ate them as a veggie bowl. Super yummy!!!!
Denise says
Loving all your modifications, Kimberly! Thanks for reporting back 🙂
Jamie says
Zucchini and lentils in a breakfast burrito? This intrigues me. And I can freeze them? Well that sounds perfect since I am having a baby and want to stock the freezer! But I have never heard of lentils in a can, are they sold near the beans in the store? OR I guess I could just cook some of the dry ones I have. How many ounces is the can? Thanks!
Denise says
Hi Jamie! I'm in Canada so I'm not sure if it's different here then where you might live, but we can find canned brown lentils in the store, right near the beans, in 19 oz /540 mL portions. If you are going to cook them from scratch, I'd recommend green or brown lentils, not the red ones, as the red ones will probably end up really mushy and maybe too liquidy for these burritos. Congratulations! These will be perfect for a hungry new momma!
katherine says
You know I run out of time & I end up dashing out the door. Then i'm hungry mid morning and don't make the best choices.
But this morning...... I tucked one of these in my little food caddie and off I went to work with one. I was hesitant... But you know my tummy is singing with happiness. Enough to get me thru the morning and reasonably healthy. Many thanks
Denise says
So happy you liked them, Katherine! They are definitely filling, aren't they?
Samantha says
I'm a complete new comer to your blog, but last night I made these breakfast burritos and the thai turkey meal prep lettuce wraps. Let me just say...AMAZING. My boyfriend isn't a picky eater, but he's no fan of sneaking in veggies. He's attempting to drop weight classes in strong man training and these ideas are absolutely perfect. They're yummy with low calories and a decent chunk of protein. Keep the hits coming! You've gained a follower for life, and I am telling everyone I can get to listen about this blog.
Denise says
Yay! Your comment has seriously made my day, Samantha 🙂 I'm so happy you enjoyed them!
Greg Sanford says
These were delicious! Although, i used maple baked beans, cheddar cheese, and hickory smoked center cut bacon. Easily the most enjoyable and amazing tasting breakfast food I've had. Not sure they're the healthiest, but they're a great middle of the road nutritional item to start the day 😀 thanks for a great recipe to use in my meal preps.
Denise says
I'm so glad you liked them Greg, and your modifications sound great! They are definitely a very filling breakfast, sometimes I find I'm not even hungry until lunch, and other times I only need half of a burrito for breakfast. Thanks so much for your comment!
Collin says
Hi! I just made a batch of these. I was surprised, very good flavor! I've never made a breakfast burrito that uses zucchini before, but it's a great addition. I only have one question though, I added up the sodium content and got closer to a 850mg per burrito. Was your measurement not counting the flour tortilla?
Denise says
Hi Colin! I'm so glad you enjoyed the breakfast burritos. I use My Fitness Pal to calculate nutritional information, and as such it should really be taken as an estimate. I definitely included the tortillas, but sometimes ingredients are off for certain values. I can run it through again and see if the sodium content changes?
Collin says
If you'd like, but it's not necessary. When I was shopping I chose the lowest sodium burrito wraps I could find. I ended up with some wheat flour wraps, but they counted in at almost 340mg sodium each. I manually added up the sodium content of everything and divided by 6, and that's how I came to my estimate of 850mg. Anyways, I'm honestly impressed by how satisfying and filling these are! A normal eggs and sausage breakfast usually leaves me feeling hungry after only an hour or so, but these keep me going all the way until lunch. I'll definitely be making these again.
Denise says
I'm so glad you like them, Collin! I find the lentils really give them extra staying power. For the sodium content, the calculator I use pulls from a database of ingredients. I bet sodium content varies between different wraps/brands.
Leslie says
Looks great. I gather you need 6 12" flour tortillas?
Denise says
YES! Sorry about that, Leslie, modifying the recipe.
Thalia @ butter and brioche says
i haven't had burritos for breakfast before but you have convinced me that i am missing out on something very delicious!
Kelly says
I am not a morning person either so tasty make ahead breakfasts are just what I need! Love that you stuffed these with lentils, zucchini and bell peppers! They would be a hit with my kiddos too! with the ooey gooey cheese 🙂
Denise says
I'm glad I'm not the only non-morning person! I was told I'd 'grow out of it' but that sure hasn't been the case. Thanks, Kelly!
Rach's Recipes says
This was heavenly! I added lime juice and fresh cilantro too right before eating. Fantastic! Thanks for sharing.
Denise says
I'm so glad you liked them, Rach! That lime and cilantro idea is genius. I will try adding them next time for sure!
Manali @ CookWithManali says
absolutely fantastic! Make ahead is the best part! 🙂 Great recipe Denise!
Denise says
Thanks, Manali! I'm useless in the morning, so make-ahead is essential 😉
Sarah @Whole and Heavenly Oven says
I LOVE freezer burritos, but mine are definitely never as healthy veggie filled as your beauties are! I seriously love that there's zucchini and lentils hiding in amongst the cheese! I want to fill my entire freezer with these. 🙂
Denise says
I always have to sneak some veggies in, don't I? 😉 THanks, Sarah!