The best Healthy Breakfast Burritos are packed with fresh veggies, scrambled eggs, and just the right amount of cheese, all wrapped in a soft whole wheat tortilla. They’re a perfect balance of protein, fiber, and flavor that kickstarts your day with energy and satisfaction. Each bite gives you a comforting mix of textures—the warmth of the eggs, the crispness of the peppers or spinach, and the gentle chew of the tortilla.
I love making these burritos on a Sunday morning so I can have quick grab-and-go options for the busy week ahead. They’re super easy to customize, too; sometimes I toss in black beans or avocado to mix things up. What makes them my favorite is how they feel like a treat but are still nourishing enough to keep me full until lunch.
My go-to way to enjoy these breakfast burritos is with a side of fresh fruit or a spoonful of salsa for an extra kick. If you warm them up in a pan just a little, the tortilla gets gently crispy, which is such a nice touch. Honestly, these burritos have become a weekly habit for me because they’re fast, tasty, and make mornings feel a little brighter and easier.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Whole wheat tortillas: These add fiber and keep the burrito light. If you prefer gluten-free, try corn or spinach tortillas instead.
Eggs: Eggs are the protein star here. For a lower-cholesterol option, use egg whites or egg substitutes.
Avocado: Creamy and full of good fats, avocado balances flavors. If you’re not a fan, try adding hummus or a light cheese like cottage cheese.
Turkey bacon: I like turkey bacon for less fat, but regular bacon adds great flavor. For a vegetarian twist, swap it with sautéed mushrooms or smoked tofu.
Cheese: Low-fat cheese gives a melty touch without too many calories. You can skip the cheese or use a sprinkle of nutritional yeast for a cheesy vibe without dairy.
How Do You Keep Scrambled Eggs Fluffy and Moist?
Cooking eggs just right makes a big difference. Here’s my simple approach:
- Whisk eggs well to blend in air — this helps fluffiness.
- Add a splash of milk or water. It keeps eggs soft and tender.
- Cook on medium-low heat, stirring gently and continuously to avoid dryness.
- Remove eggs from heat just as they look slightly wet — carryover heat finishes the cooking.
This way, your eggs stay creamy and soft, perfect for wrapping in a burrito!
Equipment You’ll Need
- Nonstick skillet – perfect for scrambling eggs without sticking and easy cleanup.
- Spatula – lets you gently stir and fold eggs for fluffy texture.
- Mixing bowl – to whisk eggs smoothly before cooking.
- Sharp knife and cutting board – for chopping avocado, tomato, and onions safely and quickly.
- Microwave or pan – to warm tortillas so they roll without breaking.
Flavor Variations & Add-Ins
- Swap turkey bacon for black beans or cooked chorizo for different protein choices.
- Add sautéed spinach or kale for extra greens and vitamins.
- Use pepper jack cheese instead of mild cheddar for a little spicy kick.
- Mix in diced jalapeños or a dash of hot sauce if you like heat in your burrito.
The Best Healthy Breakfast Burritos
Ingredients You’ll Need:
- 4 large whole wheat or whole grain tortillas
- 6 large eggs
- 1/4 cup milk (optional, for fluffier eggs)
- 1 avocado, diced
- 1 large tomato, diced
- 1/2 cup red onion, finely chopped
- 4 slices nitrate-free turkey bacon or regular bacon (optional)
- 1/2 cup shredded low-fat cheese (cheddar or Mexican blend)
- 1/4 cup fresh cilantro, chopped
- 1 tsp olive oil or cooking spray
- 1 tsp chili powder or smoked paprika (for sprinkling)
- Salt and pepper, to taste
- Salsa, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook, plus a few minutes to assemble and optionally toast the burritos. It’s a quick and satisfying breakfast you can enjoy any day!
Step-by-Step Instructions:
1. Cook the Bacon:
Place the bacon slices in a skillet over medium heat and cook until crispy. Remove them and drain on paper towels. Once cooled, chop into bite-sized pieces. (If you prefer, you can skip this step or replace the bacon with another protein.)
2. Prepare the Eggs:
In a bowl, whisk the eggs with milk (if using), salt, and pepper until combined. Heat olive oil or cooking spray in the same skillet over medium heat, add the chopped red onion, and sauté until softened, about 2 minutes. Pour in the egg mixture and scramble gently until just cooked but still moist. Remove from heat.
3. Warm the Tortillas:
Briefly warm the tortillas in a dry pan or the microwave so they are pliable and easier to roll.
4. Assemble the Burritos:
Divide the scrambled eggs evenly among the tortillas. Top each with diced avocado, tomato, bacon pieces, shredded cheese, and cilantro. Sprinkle with chili powder or smoked paprika for extra flavor.
5. Roll and Toast:
Carefully roll the tortillas into burrito shapes by folding the sides in to seal the filling. Optional: Lightly toast the wrapped burritos in a clean skillet over medium heat for 1-2 minutes per side for a slight crisp and warmth.
6. Serve:
Serve your healthy breakfast burritos warm with salsa on the side for dipping. Enjoy!
Can I Use Frozen Ingredients Like Frozen Avocado or Pre-Cooked Bacon?
Yes, you can! Just make sure to thaw frozen avocado completely and pat it dry to avoid extra moisture. Pre-cooked bacon can be added directly to the burrito or warmed briefly in the skillet before assembling.
Can I Make These Breakfast Burritos Ahead of Time?
Absolutely! Assemble the burritos and wrap them tightly in foil or plastic wrap. Store in the fridge for up to 2 days or freeze for longer storage. Reheat gently in a skillet or microwave until warmed through.
What Can I Substitute If I Don’t Eat Bacon?
You can replace bacon with sautéed mushrooms, black beans, or smoked tofu for a vegetarian alternative. These options add great flavor and protein to your burritos.
How Should I Store Leftover Burritos?
Wrap leftovers well in foil or airtight containers and refrigerate for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water if they feel dry to keep them moist.
