GLUTEN-FREE MEAL PREP BREAKFAST BURRITOS (FREEZER FRIENDLY)

Freezer Friendly Breakfast Burritos Meal Prep - Olivia Adriance

GLUTEN-FREE MEAL PREP BREAKFAST BURRITOS (FREEZER FRIENDLY)

You’ll be glad you have a batch of these breakfast burritos made when there’s nothing in the fridge for breakfast, or you simply don’t have the bandwidth to make something. Quick, simple, and healthy (of course) too!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Keyword: Breakfast burritos, Freezer friendly breakfast, Freezer friendly meals, Meal prep breakfast

Servings:

Author: Olivia Adriance

Ingredients

1 pound ground turkey
1 teaspoon avocado oil (if needed for cooking)
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¾ teaspoon salt, divided
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
8 eggs
¼ cup unsweetened almond milk
1 tablespoon nutritional yeast
½ small red bell pepper, diced (about ½ cup)
½ small yellow onion, diced (about ½ cup)
1 cup baby spinach, chopped
1 16-ounces can refried pinto beans
8 gluten-free tortillas, burrito-sized (I used Sprouts brand)

Instructions

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!

Notes

To reheat from frozen:

Oven: Bake at 350°F for 25 to 30 minutes, wrapped in foil.
Microwave: Unwrap from foil, wrap in a damp paper towel, and microwave on 50% power for 4 to 5 minutes, flipping halfway.

Storage:

Properly wrapped burritos will keep in the freezer for one to three months. I like to place them in a freezer storage bag and label it with the date so I know when I need to eat them by!

Nutrition