This is meal prep at its finest! Make these delicious protein-packed breakfast burritos to have before work or school all week long!
Today I am excited to be partnering with Flatout Bread for these delicious breakfast burritos. These are the ultimate Sunday morning breakfast and can even be frozen for later in the week!
I remember as a youngster making my dad breakfast burritos on the weekends. I was totally that kid who took every opportunity to get creative in the kitchen. Once I mastered one thing, I would move on to the next. Breakfast burritos were definitely a specialty and my Daddio LOVES them.
If you’ve never used a Flatout wrap, you need to get on that STAT. I used the Multi Grain with Flax for this recipe which are only 100 calories, 15g of carbs, and 9g of protein. I love how chewy these are and the fact that they don’t tear when you wrap them. Who else wants to cry when their tortilla breaks?!
Did I mention that the Multi Grain with Flax Flatouts are delicious with banana and peanut butter inside…speaking from experience here.
So, these burritos. They’re…
- High protein —> 25 grams to be exact!
- Made with only 8 ingredients!
- Lower in carb.
- Great for meal prep!
Any excuse to make bacon, right? My favorite place in the Twin Cities to buy my bacon is at the Farmer’s Market. Nothing better than supporting local farmers and knowing where you meat comes from! If you’re not a fan of bacon, feel free to add in breakfast sausage or no meat all all.
Freezer Breakfast Burritos – FlatOut
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4
- 8 eggs, large
- splash of milk
- 1 tablespoon EVOO
- 1 tablespoon minced garlic
- 1 red pepper, finely minced
- 1/2 red onion, finely minced
- 4 piece of thick-cut bacon, cooked until crispy
- salt and pepper, to taste
- 4 Flatout Flatbreads (Multi Grain with Flax)
- Place EVOO and minced garlic in a medium sauce pan. Turn to medium-high heat and cook until oil is heated. In a large bowl, whisk 8 eggs and a splash of milk. Set Aside.
- Add in red pepper and onion to the pan and sauté for a few minutes or until onions begin to turn translucent. Then, add in eggs and sauté for 3-5 minutes or until cooked.
- Place 1/4 of the egg mixture and a piece of cooked bacon.on top of a Flatout Flatbread. Then, sprinkle with cheese. Wrap tightly. EAT.
- Serving Size: 1/4 recipe
- Calories: 352
- Sugar: 4
- Fat: 20
- Carbohydrates: 22
- Fiber: 9
- Protein: 25
This post is sponsored by Flatout. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds!