Make-Ahead High-Fiber Breakfast Burritos (No Chop, 30 Minutes)

If you’re ready to finally have a quick, satisfying breakfast that doesn’t require early-morning cooking, these Make-Ahead High-Fiber Breakfast Burritos are your new go-to.

They come together in about 30 minutes of prep time — and that covers over a week’s worth of grab-and-go breakfasts that freeze beautifully. Each burrito packs 20+ grams of protein and 10+ grams of fiber, keeping you full and energized through busy mornings (and long school drop-off lines).

Best of all, there’s no chopping required. Just cook your fries, scramble your eggs, and layer everything up. These burritos defrost perfectly in the microwave and crisp up beautifully in a skillet, making them one of the easiest, most practical breakfasts you can batch-prep.

Ingredients (makes 8 servings)

• ½ package of sweet potato waffle fries
• 8 eggs
• ½ cup cottage cheese
• 2 cans black beans, rinsed and drained
• 8 whole wheat tortillas
• ½ cup shredded cheese (use plant-based for vegan)
• ½ cup salsa
• Extra salsa and/or hot sauce for serving

Instructions

1. Cook the fries: Preheat oven to 400°F. Cook sweet potato fries according to package instructions until crisp.
2. Scramble the eggs: In the meantime, scramble eggs in a skillet with a little butter or olive oil. Stir in cottage cheese for added creaminess and protein.
3. Assemble the burritos: On each tortilla, layer fries, eggs, black beans, cheese, and a spoonful of salsa. Fold and roll tightly. Repeat with the remaining tortillas.
4. Store or freeze: Wrap each burrito tightly in foil. Store in the refrigerator for up to 4 days, or in a freezer-safe bag for up to 3 months.
5. Reheat: To reheat from frozen, wrap loosely in a damp paper towel and microwave for 1–2 minutes at a time, rotating between intervals until warmed through. (Optional: Finish in a skillet with a little olive oil for a crispy, golden exterior. Serve with extra salsa or hot sauce!)

Make-Ahead High-Fiber Breakfast Burritos (No Chop, 30 Minutes)

These Make-Ahead High-Fiber Breakfast Burritos come together in 30 minutes — no chopping required! Over 20g protein and 10g fiber for grab-and-go mornings.

Print Recipe Pin Recipe

Total Time 28 minutes mins

Servings: 5

Course: Breakfast

Cuisine: American, Mexican

Ingredients Method Notes

Ingredients

  

• ½ package of sweet potato waffle fries I use Alexia brand
• 8 eggs
• ½ cup cottage cheese
• 2 cans black beans rinsed and drained
• 8 whole wheat tortillas
• ½ cup shredded cheese use plant-based for vegan
• ½ cup salsa
• Extra salsa and/or hot sauce for serving

Method

 

1. Cook the fries: Preheat oven to 400°F. Cook sweet potato fries according to package instructions until crisp.
2. Scramble the eggs: In the meantime, scramble eggs in a skillet with a little butter or olive oil. Stir in cottage cheese for added creaminess and protein.
3. Assemble the burritos: On each tortilla, layer fries, eggs, black beans, cheese, and a spoonful of salsa. Fold and roll tightly. Repeat with the remaining tortillas.
4. Store or freeze: Wrap each burrito tightly in foil. Store in the refrigerator for up to 4 days, or in a freezer-safe bag for up to 3 months.
5. Reheat: To reheat from frozen, wrap loosely in a damp paper towel and microwave for 1–2 minutes at a time, rotating between intervals until warmed through. (Optional: Finish in a skillet with a little olive oil for a crispy, golden exterior. Serve with extra salsa or hot sauce!)

Notes

To make these 100% plant-based: Replace the eggs with scrambled tofu or a vegan egg alternative, use plant-based cheese, and skip the cottage cheese. Or double the sweet potato fries and black beans and omit the cheese! Add some guacamole or avocado for extra creaminess and healthy fat.

Nutrition info (per serving, 8 servings):

450 calories, 14 g fat (5 g saturated), 61 g carbohydrates (10 g fiber, 0 g added sugar), 20 g protein.

Why You’ll Love These High-Fiber Breakfast Burritos

• No chopping required — just easy, everyday ingredients.
• High in fiber and protein to keep you full for hours.
• Freezer-friendly and family-approved.
• Perfect for busy mornings when you need something hearty but quick.
• Customizable: Add veggies, swap in tofu for eggs, or try with avocado or Greek yogurt for serving.

FAQs

Can I make these High-Fiber Breakfast Burritos vegan?
Yes! Simply replace the eggs with scrambled tofu or a vegan egg alternative, use plant-based cheese, and skip the cottage cheese.

How long do these keep in the freezer?
They’ll stay fresh for up to 3 months in a freezer-safe bag or airtight container. Just be sure to let them cool completely before freezing to prevent moisture buildup.

How do I keep the burritos from getting soggy when reheating?
Wrap in a damp paper towel before microwaving, then crisp in a hot pan with a drizzle of oil. It keeps the inside soft and the outside golden and toasty.

Can I add veggies?
Absolutely! Toss in frozen spinach, diced bell peppers, or sautéed mushrooms before rolling up your burritos — it’s a great way to sneak in more veggies.

More Make-Ahead Breakfasts You’ll Love

• Slow Cooker Apple Pie Overnight Oats (Vegan + Gluten-Free)
• Easy Oven Baked French Toast (22g Protein per Serving!)

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