Meal prep these hearty ground beef breakfast burritos for your busy mornings. Protein packed, flavorful and freezer friendly, your future self will thank you.
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Breakfast at a Glance
- Prep Time: About 35 minutes total
- Planning Ahead: Make and assemble fully ahead of time; you may also want to place them in the fridge (if frozen) the night before so that they thaw
- Morning Effort: Just reheat and eat
- Protein: 47g
- Fiber: 9g
Nessy's Note
If you know your future self (as in your tomorrow-morning-self) is going to be busy, rushing out the door and needing something truly filling to power them through the day...
Do them a favor and make a batch of these ground beef breakfast burritos (or prep them some breakfast fried rice bowls).
This recipe came about a bit by accident. I had some extra taco beef in the fridge and needed a hearty breakfast (like my high protein breakfast casserole) so I figured why not add a few eggs and turn it into a breakfast burrito?
And they turned out so delicious and satisfying (they're seriously protein packed) that I kept making them on purpose.
They're exactly the kind of grab and go breakfast that makes busy mornings a bit more manageable.
Ingredients and Substitutions
- Ground Beef- This will work with regular or lean ground beef so use whatever you prefer.
- Substitution: You can also make these burritos with ground pork or chicken.
- Cumin + Paprika + Cayenne Pepper- I use these three spices to give the ground beef mixture a taco beef type seasoning.
- Substitution: You could also make this with 1-2 tablespoons (to taste) of your favorite taco seasoning.
- Bell Pepper + Onion- To add some veggies to our breakfast as well as flavor.
- Substitution: Any colors work for either of the vegetables or they could be left out in a pinch (though I don't recommend it).
- Black Beans- Like in my sweet potato breakfast bake, I include these for extra fiber and protein to make the burritos extra filling. You can use canned or home cooked but be sure to drain and rinse either way.
- Substitution: Feel free to use pinto beans, kidney beans or a mixture instead.
- Eggs- Otherwise you're just having a regular burrito!
- Cheddar- For flavor and little extra protein.
- Substitution: You can opt for another type of cheese such as Monterey jack.
- Large Tortillas- I simply used wheat tortillas but you can use whatever type of tortilla you prefer.
- Substitution: If you wish to skip the tortillas, you can serve the filling as burrito bowls (I love it this way with a side of avocado and maybe some roasted potatoes).
- Fine Sea Salt- If you use taco seasoning in place of the above spices, you may not need as much. Adjust to taste and feel free to use table or kosher salt if that's what you have.
My Notes for the Best Beef Breakfast Burritos
- Cool before packing. Let the rolled burritos cool for about 30-60 minutes in the fridge before sealing. This helps keep steam from getting trapped to prevent soggy tortillas upon thawing and reheating.
- Seal with cheese. When rolling, tuck a small piece of cheese between the last folds. It will melt slightly and help to "glue" the tortilla shut.
- Don't overfill. Too much filling makes it hard to roll and may cause it to burst open when you eat it.
- Crisp it up. While this is optional, the texture is so food when you grill it in a lightly greased or buttered hot skillet for a minute or two on each side prior to eating (or after reheating in the microwave).
More Filling Egg Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Breakfast Burritos with Ground Beef
Meal prep these hearty ground beef breakfast burritos for your busy mornings. Protein packed, flavorful and freezer friendly, your future self will thank you.
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Servings
Ingredients
- 1 lb ground beef
- 2 teaspoon cumin
- 2 teaspoon paprika
- 1 teaspoon fine sea salt
- ¼ teaspoon cayenne pepper
- 2 bell pepper sliced
- 1 onion sliced
- 1 (19 oz) can black beans drained and rinsed
- 10 large eggs
- 5 oz cheddar sliced
- 5 large tortillas (10-12 inch diameter)
Instructions
- Heat a large skillet over medium heat. Add the ground beef and spices and cook, breaking it apart with a spatula until browned and mostly cooked through (about 6-7 minutes).1 lb ground beef, 2 teaspoon cumin, 2 teaspoon paprika, 1 teaspoon fine sea salt, ¼ teaspoon cayenne pepper
- Add the peppers and onions and continue cooking, stirring occasionally, until the vegetables are softened and fragrant.2 bell pepper, 1 onion
- Stir in the black beans and cook for another 1-2 minutes to warm them through. Taste and adjust the seasoning as needed.1 (19 oz) can black beans
- In a medium bowl, whisk together the eggs. Reduce the heat to medium low and pour in the eggs. Fold and stir until the eggs are cooked through, about 4-5 minutes. Remove from heat.10 large eggs
- Lay the tortillas out on a clean counter or table. Place one slice of cheese in the centre of each. Divide the beef and egg mixture evenly among the tortillas.5 oz cheddar, 5 large tortillas
- Roll up "burrito-style" folding in the top and bottom and then rolling from the side.
- Enjoy or store for later. For best texture, I place them on a plate in the refrigerator to cool and then move to individual airtight containers once they are cooled so that they don't get soggy.
Notes
Toasted Burritos (Optional)
If you'd like to take the burritos up a level, toast them in a lightly greased skillet over medium heat for 1-2 minutes per side until golden and crisp.
You can do this when you first make them or after reheating (the texture will be crispier this way but depends on how much time you have).
These burritos are still delicious without this step!
Make Ahead and Storage
If you are making these as meal prep, you can wrap them in parchment (I have a video tutorial here) or simply store them unwrapped in an airtight container or freezer bag. DON'T store them in an airtight container until they have cooled a bit in the fridge though or they may turn out soggy (just keep the lid off for the first hour).
Refrigerate for up to 4 days or freeze for up to 3 months.
How to Reheat
Microwave is the quickest option for busy mornings. If reheating from the fridge, it will take about 30-45 seconds per side. If from frozen, either thaw overnight in the refrigerator or place on a paper towel (to stop the thawing condensation from making it soggy) and reheat for 60-90 seconds per side.
You can then crisp it up in a skillet (as above) if you would like.
You can also try reheating in the oven/toaster oven at 350 F for about 10 minutes (from the fridge) or in the air fryer at 350 F for about 6-8 minutes or until warmed through. Flip halfway through with either method.
Nutrition
Calories: 591kcal | Carbohydrates: 36g | Protein: 47g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 458mg | Sodium: 1386mg | Potassium: 928mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2744IU | Vitamin C: 65mg | Calcium: 350mg | Iron: 7mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Marie says
These are such a delicious, hearty breakfast to prep for the week!