These easy Meal Prep Tex-Mex Breakfast Burritos are SO GOOD. I am honestly drooling just thinking about them as I’m typing this! The sautéed shallots just add SO much flavor and takes these burritos to the next level. They are perfect for all you busy mamas, looking for a way to nourish your body while also caring for your little ones.
These meal prep breakfast burritos were inspired by the countless delicious tex-mex taco shops around Austin that I used to frequent as a college student. They are so easy to make, and they offer tons of important nutrients to help keep you full for hours while maintaining your health goals.
If you are looking for some more healthy, meal prep friendly breakfast ideas, you will absolutely love my copycat starbucks egg bites.
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Ingredients
- Whole wheat tortillas
- Shallot, finely minced
- Olive Oil
- Russet Potato, diced
- Pasture Raised Eggs
- Cheddar Cheese
- Salt
- Pepper
- Garlic Powder
See recipe card for quantities.
Instructions
1. Start by dicing your potato and placing it into a small bowl with water and some salt to soak as you prepare the rest of your ingredients.
2. Mince your shallot and set aside.
3. Crack all your eggs into another separate small bowl and whisk until everything is well combined.
4. On medium high heat, add ½ tablespoon of olive oil into a pan. Add your potatoes and season with ½ teaspoon salt, ¼ Teaspoon pepper and ½ teaspoon of garlic powder. Sautée your potatoes for 5-7 minutes. Then add 2 tbs of water, stir and then cover for an additional 3-4 minutes. Add your other ½ tbs of olive oil and cook until the potatoes are fork tender.
5. Remove your potatoes from the pan when cooked through. Lower your heat a bit to medium. Add ½ tbs of olive oil and then add your minced shallots. Cook until they are translucent. Add your whisked eggs to the pan. Season with an additional ¼ teaspoon of salt, ¼ teaspoon of pepper and ½ teaspoon of garlic powder. Stirring often to prevent burning. Cook your eggs until the liquid is gone being careful not to overcook or dry out your eggs too much. Remove from heat and then add ¼ cup of shredded sharp shedder cheese. I used the Tillamook brand, but you’re welcome to use your favorite. Stir until the cheese begins to melt in with the eggs. Add your potatoes back in the pan and mix until everything is well combined.
6. Grab a whole wheat tortilla, add about ⅙ of the egg mixture and roll into a little burrito. Repeat until you have 6 burritos.
7. Add some store bought or homemade salsa into small containers for dipping and package along with your packed burrito and there you have it!
Hint: Make sure to cook your potatoes until they are fork tender. The potatoes typically take a little more time to cook, but be patient, it’s worth the wait!
Substitutions
- Shallot – feel free to substitute for half of a white onion if you don’t have shallots on hand.
- Dairy-free – skip the cheddar cheese to make these burritos dairy-free.
- Gluten-Free – choose a gluten-free tortilla to make this recipe gluten-free.
- Vegan– You can skip the cheddar cheese and substitute the eggs for scrambled extra firm tofu instead to make this recipe vegan.
This recipe is already vegetarian.
Variations
- Spicy – add chili pepper flakes while cooking to imbue heat into the dish or serve with extra hot salsa.
Equipment
All you need to make these meal prep breakfast burritos is a large pan.
Storage
Store in an air tight container in the fridge for up to 5 days or freeze in an air tight container or freezer bag for up to 3 months.
Top tip
Although these burritos are great for meal prep, they can be enjoyed fresh and they are absolutely delicious!
FAQ
Yes! Skip the cheddar cheese to make these burritos dairy-free.
Yes! Choose a gluten-free tortilla to make this recipe gluten-free.
Yes! You can skip the cheddar cheese and substitute the eggs for scrambled extra firm tofu instead to make this recipe vegan.
Looking for some more meal prep friendly recipes?
Try these:
Jump to: Recipe
Tex-Mex Breakfast Burritos
Equipment
- 1 Large Pan
Ingredients
- 6 Whole wheat tortillas
- 1 Shallot finely minced
- 1.5 Tablespoons Olive Oil
- 1 Medium Russet Potato diced
- 6 Pasture Raised Eggs
- ¼ Cup Cheddar Cheese
- ¾ Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
Instructions
- Start by dicing your potato and placing it into a small bowl with water and some salt to soak as you prepare the rest of your ingredients.
- Mince your shallot and set aside.
- Crack all your eggs into another separate small bowl and whisk until everything is well combined.
- On medium high heat, add ½ tablespoon of olive oil into a pan. Add your potatoes and season with ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon of garlic powder. Sautée your potatoes for 5-7 minutes. Then add 2 tbs of water, stir and then cover for an additional 3-4 minutes. Add your other ½ tbs of olive oil and cook until the potatoes are fork tender.
- Remove your potatoes from the pan when cooked through. Lower your heat a bit to medium. Add ½ tbs of olive oil and then add your minced shallots. Cook until they are translucent. Add your whisked eggs to the pan. Season with an additional ¼ teaspoon of salt, ¼ teaspoon of pepper and ½ teaspoon of garlic powder. Stirring often to prevent burning. Cook your eggs until the liquid is gone being careful not to overcook or dry out your eggs too much. Remove from heat and then add ¼ cup of shredded sharp shedder cheese. I used the Tillamook brand, but you’re welcome to use your favorite. Stir until the cheese begins to melt in with the eggs. Add your potatoes back in the pan and mix until everything is well combined.
- Grab a whole wheat tortilla, add about ⅙ of the egg mixture and roll into a little burrito. Repeat until you have 6 burritos.
- Add some store bought or homemade salsa into small containers for dipping and package along with your packed burrito and there you have it!
Video
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Garrett says
These were AMAZING!