Print

Easy Make-Ahead Egg White Breakfast Burritos

easy make-ahead egg white breakfast burritos - featured image
Print Recipe

A quick and nourishing breakfast burrito recipe using fluffy egg whites, veggies, and cheese, perfect for busy mornings and meal prep.

Ingredients

Scale
  • 1 ½ cups egg whites (about 12 large egg whites or carton equivalent)
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or non-stick spray
  • ½ cup diced bell peppers (any color, fresh or frozen)
  • ¼ cup finely chopped red onion
  • ½ cup canned black beans, drained and rinsed
  • ½ cup fresh spinach, roughly chopped (or kale)
  • 4 large whole wheat or flour tortillas (8-inch diameter recommended)
  • ½ cup shredded cheddar or Monterey Jack cheese (use dairy-free cheese if preferred)
  • Optional: 2 tablespoons fresh cilantro, chopped
  • Optional: salsa or hot sauce for serving

Instructions

  1. Prep the Veggies (10 minutes): Dice the bell peppers and red onion, roughly chop the spinach, and rinse the black beans. Set aside.
  2. Cook the Veggies (5 minutes): Heat 1 teaspoon olive oil in the skillet over medium heat. Add bell peppers and onions, sauté until softened (about 3 minutes). Toss in spinach and black beans, cook another 2 minutes until spinach wilts. Remove from pan and set aside.
  3. Whisk the Egg Whites (2 minutes): In a bowl, whisk egg whites with smoked paprika, salt, and pepper until slightly frothy.
  4. Cook the Egg Whites (5-7 minutes): Wipe the skillet clean and spray lightly with non-stick spray or add 1 teaspoon olive oil. Pour in egg whites, let sit without stirring for 30 seconds, then gently stir and fold with a spatula until just set but still soft and tender. Avoid overcooking or browning.
  5. Combine Filling (1 minute): Mix the cooked veggies into the eggs gently, folding to combine evenly without breaking up the eggs too much.
  6. Assemble Burritos (10 minutes): Warm tortillas slightly in the microwave or on a dry skillet for a few seconds to make them pliable. Spoon an even amount of the egg white filling onto each tortilla, sprinkle with cheese and cilantro if using. Fold in sides and roll tightly.
  7. Wrap and Store (optional): Wrap each burrito individually in foil or plastic wrap. Store in the fridge for up to 4 days or freeze for up to 2 months.
  8. Reheat & Serve: For refrigerated burritos, microwave on high for 1-2 minutes until heated through, flipping halfway. For frozen, thaw overnight in fridge then reheat similarly.

Notes

Cook egg whites on medium-low heat to keep them soft and fluffy, avoid overcooking to prevent rubbery texture. Warm tortillas before assembling to prevent cracking. Adding cheese while filling is warm helps it melt perfectly. For reheating, cover burrito with a damp paper towel in microwave to keep tortilla soft. Burritos can be frozen wrapped in foil for up to 2 months. Variations include adding jalapeños and cumin for a Mexican twist or swapping beans for mushrooms or avocado for vegetarian options.

Nutrition

Keywords: egg white breakfast burritos, make-ahead breakfast, healthy breakfast, meal prep, quick breakfast, vegetarian breakfast, gluten-free option

Find it online: https://realityeats.com/easy-make-ahead-egg-white-breakfast-burritos-recipe-for-busy-mornings/