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3 min read

Hey SHEFIT sisters, welcome back to CHEFIT!

This week we’re serving up a recipe that is especially perfect for all you busy ladies. Introducing our grab-and-go freezer burritos!

These are perfect for prepping ahead of time because it still only takes about 25 minutes from start to finish. Talk about easy meal prep! Not only will these burritos provide great protein from the eggs and cheese, but you will also get a serving of vegetables in to start your day. Any vegetables will work here so these burritos are easy to customize. Plus, you can use vegetables that are in season. When we eat freshly harvested vegetables that are grown close to where we live, the nutrition content is higher than anything that would be shipped across the country. So remember to always keep it seasonal and keep it local!

You’ll notice this recipe calls for whole grain tortillas, I like using the whole grain to provide fiber which will help you feel fuller for longer. No more snacking as soon as you get to work!

These burritos are also perfect for kids. If you are always rushing to get everyone to school on time while trying to get some breakfast in them, why not pack up a delicious homemade breakfast burrito to-go?

Grab & Go Freezer Breakfast Burritos
Makes 12 burritos


12 eggs

1 ½ teaspoon salt, divided

½ teaspoon black pepper, divided

½ cup cheese (mozzarella, swiss, cheddar, or pepper jack)

1 tablespoon plus 1 teaspoon olive oil, divided

4 cups of diced vegetables, sautéed (peppers, onion, potatoes, tomatoes, etc.)

12 whole grain tortillas (8 to 10-inch in size)


Combine eggs, salt, and pepper in a bowl and let sit while you prep your vegetables.

Preheat a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the vegetables to the pan and season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Once vegetables have softened, remove from pan and set aside.

Wipe out pan and preheat again over medium heat. Add 1 teaspoon of olive oil to the pan and once heated, add the beaten eggs to the pan and proceed to scramble. During the last minute of cooking, add cheese to the eggs.

Begin to assemble burritos by placing a layer of vegetables (about 1/3 cup) in the middle of a tortilla then topping it with some of the cheesy eggs. Fold up the sides of the burrito to seal then roll the burrito. Wrap in aluminum foil and place in a freezer bag.

To reheat, remove the aluminum foil and heat in the microwave for 2-3 minutes. Enjoy with salsa upon reheating.

Recipe tips: Be careful to not overfill your burrito, this will lead to difficulty with rolling. Start by placing a small amount of filling in the middle. Do a practice roll to see how much room you have left in the burrito and add more filling. You want to be able to completely wrap the tortilla around the filling to ensure for easy eating.

I prefer cooking my eggs to a soft scramble consistency. This means they are still soft and just a tad runny. When they are reheated in the microwave, they will firm up more but not be overcooked.

Feel free to add a black bean spread to this burrito for even more protein!

Thank you for watching, we’ll see you next time on CHEFIT!

Happy cooking!
Chef Jenn