Seasoned ground turkey, scrambled eggs, veggies, and canned refried beans are a delicious, protein-packed filling in these meal-prep-friendly breakfast burritos. 

These Gluten-Free Meal Prep Breakfast Burritos are a great, portable option that the entire family will love. 

You can make a batch of these and store them in the freezer for those mornings when you simply don’t have the time (or energy) to prep anything. 

My one non-negotiable for breakfast is that it’s full of protein, ideally at least 30 grams. 

These burritos include turkey, eggs, and beans for a truly satisfying bite. 

The addition of spinach, bell peppers, and onions adds flavor and color. That said, feel free to add in other veggies, such as mushrooms, zucchini, or even a bit of jalapeño if you’re feeling spicy! 

Do yourself a favor and meal prep these burritos. Your future self will thank you! Enjoy! 

Key Ingredients for Breakfast Burritos 

Some meat, eggs, a few spices, and a handful of veggies are the ingredients for these super-easy breakfast burritos. Grab a large tortilla because you’ll be rolling them all up in no time. Here’s what you’ll need. 

• Ground Turkey: Ground meat is a quick and easy way to pack in the protein. Ground chicken would work well, too. 
• Spices: The key to making a delicious make-ahead breakfast burrito is ensuring that everything is well seasoned. The meat mixture gets flavored with smoked paprika, garlic powder, onion powder, dried oregano, salt, pepper, and red pepper flakes (but only if you’re looking to turn up the heat a bit!). 

• Eggs: It wouldn’t be a proper breakfast burrito without scrambled eggs! 
• Almond Milk: Just a tad is all you need for creamy eggs. You 
• Nutritional Yeast: This adds a bit of cheesy flavor, minus the dairy. 
• Veggies: Red bell pepper, yellow onion, and fresh spinach give the burritos a bit of color, and some added fiber and nutrients, too.  

• Refried Pinto Beans: Not only does this amp up the protein content even more, but it also acts as a glue to help the burritos keep their shape. 
• Gluten-Free Tortillas: I used @sprouts gluten-free burrito-size tortillas. I recommend the larger size for these to keep all the filling ingredients intact. If you aren’t gluten-free, regular flour tortillas would work too.

How to Meal Prep Breakfast Burritos 

Heat avocado oil in a large skillet over medium heat.

Add ground turkey and cook, breaking it up, for 4 to 5 minutes until mostly browned.

Stir in the smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper. Cook for another 2 to 3 minutes until fully cooked. Transfer the mixture to a plate and set it aside.

In the same skillet, add diced pepper and onion. Sauté for 3 to 4 minutes until softened. Add the spinach, cooking just until wilted, about 1 minute.

While the veggies cook, in a medium bowl, whisk together eggs, 1/4 teaspoon salt, almond milk, and nutritional yeast.

Pour into the skillet with the veggies over medium-low heat, stirring gently until soft scrambled (about 4 to 5 minutes). Remove from heat and set aside.

In a small saucepan, warm the beans over low heat.

Lightly brush tortillas with avocado oil and warm them in a dry pan over medium heat for 10 to 15 seconds per side until pliable.

Lay out a tortilla and layer with: refried beans, ground turkey, scrambled eggs and sautéed veggies, and hot sauce (if using).

Fold the sides in and roll tightly into a burrito. Wrap each burrito in parchment paper, then tightly in foil. Store in a freezer-safe bag or container for up to 3 months. Enjoy! 

Reheating Instructions

To reheat, you can either bake them in the oven or microwave them.

To bake, wrap the burritos in foil and bake at 350°F for 25 to 30 minutes.

To microwave, unwrap them from foil and wrap in a damp paper towel, and microwave on 50% power for 4 to 5 minutes, flipping halfway.

More Freezer-Friendly Meals: 

• Chicken Lentil Stew with Spinach and Lemon
• Tuscan Chicken and Quinoa Bake
• Homemade Hidden Veggie Maple Turkey Breakfast Sausages
• One Pot Mexican Chicken Stew