These one-pan breakfast burritos are one of my go-to 10-minute meal preps. They’re quick, high in protein, and perfect for busy mornings when you want something filling but easy. I first started making them postpartum and still prep them weekly — they hold up so well in the fridge and make mornings so much smoother.
Ingredients (Makes 3 Burritos)
- 3 burrito-size tortillas (Mission Low Carb or La Tortilla Factory Organic)
- ½ medium sweet potato, diced into small cubes
- 3 Applegate chicken sausages, microwaved for 1 minute and diced
- ½–⅔ can (about 8 oz) black beans, rinsed and drained
- 4 large eggs
- ¼ cup shredded cheddar cheese
- 1 teaspoon olive or avocado oil
- Salt and pepper to taste
Directions
- Cook the sweet potatoes
Heat olive or avocado oil in a large nonstick skillet over medium heat. Add the diced sweet potatoes and sauté for about 5 minutes, stirring occasionally, until softened and slightly golden. - Add the sausage and beans
Stir in the diced chicken sausage and black beans. Cook for another 1–2 minutes until heated through. - Add the eggs
Crack the eggs directly into the pan. Season with salt and pepper. Scramble gently until just set — you want them soft and slightly glossy so they stay moist after reheating. - Add the cheese
Turn off the heat and sprinkle in the shredded cheddar. Stir until melted and evenly distributed. - Assemble the burritos
Lay out the tortillas and divide the filling evenly between them. Roll tightly by folding in the sides first, then rolling from the bottom. - Wrap and store
Wrap each burrito in parchment paper, then foil. Store in the fridge for up to 4 days. - Reheat
Remove foil and heat in parchment for about 1 minute in the microwave, or until warmed through.
Macros (Per Burrito)
Calories: 360
Protein: 28g
Carbohydrates: 28g
Fat: 14g
Fiber: 8g
Why You’ll Love These
They’re satisfying, balanced, and actually stay good in the fridge all week. You can eat them on the go or pair them with fruit or avocado for a more filling breakfast. It’s one of those easy, realistic meal preps you’ll actually want to make again.
💡 Freezer Tip:
If you’re prepping ahead postpartum or just want to stock your freezer, wrap the burritos in parchment and foil, then place in a freezer bag. They’ll last up to 3 months. When you’re ready to eat, remove foil and microwave for 2–3 minutes or until hot.
If you’re in that postpartum season, check out my [Postpartum Freezer Meal Guide], [High-Protein Breakfasts for Busy Moms], and download my free 10-Minute Meal Guide when you subscribe to my email list.
Follow me on Instagram @kee_to_wellness for more high-protein recipes and realistic meal prep ideas that actually fit mom life.
