These freezer-friendly healthy breakfast burritos are packed with kale, mushrooms and feta. The perfect easy grab and go breakfast that will actually keep you full!

Stocking up the freezer with healthy breakfast options is such a great idea for busy mornings. We love prepping healthy freezer breakfast sandwiches, and these ultimate breakfast burritos. Kale, mushroom and feta breakfast burritos are another delicious option!

The thing I love about these burritos is that you get a great source of protein, plenty of vegetables, and carbohydrates. It’s truly a well-rounded meal to start your day. They also freeze/thaw really well, and are particularly good crisped up on a sandwich press.

Reasons You’ll Loved This Recipe

  • the sautéed mushrooms and feta cheese add a ton of flavor to these burritos
  • it’s loaded with vegetables, protein and a source of carbs
  • you can make a big batch ahead and freeze

Ingredient Notes

  • eggs- adds protein and binds the other ingredients together; use large eggs
  • kale- you can use fresh or frozen, if you use frozen, you can add it straight to the pan without thawing, but may need to increase the cook time slightly.
  • feta cheese- adds briney/salty flavor to the burritos; if you choose to leave it out, you will want to add some salt to compensate
  • mushrooms- add umami and more vegetables; you can use button, cremini, or chopped portobellos
  • tortillas- look for large tortillas; 10 inch minimum.

Step By Step Directions

1. Sauté onions and mushrooms- Heat olive oil in a pan over medium heat. Add the onion and cook for 5 or so minutes, until soft and translucent. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.

2. Sauté kale- Add the kale and cook for 2 more minutes, until soft and the kale is wilted. If kale is frozen, add it straight to the pan without thawing, increasing the cook time if needed.

3. Add eggs- While the veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.

4. Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.

5- Roll- Scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ¼ cup of shredded cheese. Fold the ends over and roll tightly.

6. Store- Wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.

Storage & Reheating

These breakfast burritos store great for meal prep!

Storage

  • fridge- store individually wrapped burritos in an air tight container for up to 48 hours; the tortillas can get soft and are best frozen for longer than that
  • freezer- store individually wrapped burritos in an air tight container or freezer bag for up to 3 months

Reheating

  • thaw- overnight in the fridge, or on low power in the microwave (unwrap from plastic and place on a paper towel)
  • heat- in the microwave until steaming hot (optional, but helps heat the filling all the way to the middle as sometimes the frying pan can do a poor job at this)
  • crisp- after heating through, crisp up the tortilla in a frying pan or a sandwich press

Recipe Variations

  • kale- swap for spinach or your favorite greens
  • other veggies- swap onions & mushrooms for sautéed bell peppers, cauliflower rice, roasted sweet potatoes or what you happen to have in the fridge.
  • eggs- you can make this vegetarian by swapping the eggs for tofu (follow directions for this tofu scramble)
  • feta- omit, but add at least ¼ teaspoon salt
  • other- you could turn these into breakfast quesadillas, or leave out the tortilla and enjoy as a breakfast scramble.

 

Ingredients

2 teaspoons olive oil
1 onion small; diced

2 cups kale firmly packed; shredded into bite-sized pieces; see note 1
2 cups mushrooms sliced; see note 2

5 eggs
▢¼ teaspoon pepper

½ teaspoon oregano

½ cup feta cheese crumbled
1 ¼ cup cheddar cheese shredded

5 large flour tortillas 10-12 inches

Instructions

  • Sauté onions and mushrooms- Heat olive oil in a pan over medium heat. Add the onion and cook for 5 or so minutes, until soft and translucent. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.
    sauteeing mushrooms and onions in pan
  • Sauté kale- Add the kale and cook for 2 more minutes, until soft and the kale is wilted. If kale is frozen, add it straight to the pan without thawing, increasing the cook time if needed.
    sauteeing onions, mushrooms and kale
  • Add eggs- While the veggies are cooking, beat the eggs with the salt, pepper, and oregano. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
    pouring eggs over sauteed mushrooms, kale and onion
  • Add feta- Sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
    sprinkling feta over breakfast burrito filling
  • Roll- Scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. Sprinkle with ¼ cup of shredded cheese. Fold the ends over and roll tightly.
  • Store- Wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.
  • Heat, then crisp- in the microwave until steaming hot, then crisp up in a frying pan or a sandwich press.

Tips:

1-  you can use fresh or frozen kale; if using frozen, add it to the pan without thawing and increase the cook time as needed.
2- you can use your favorite type of mushrooms; cremini, button or chopped portobellos are all great options
Storage
  • fridge- store individually wrapped burritos in an air tight container for up to 48 hours; the tortillas can get soft and are best frozen for longer than that
  • freezer- store individually wrapped burritos in an air tight container or freezer bag for up to 3 months
Variations:

  • kale- swap for spinach or your favorite greens
  • other veggies- swap onions & mushrooms for sautéed bell peppers, cauliflower rice, roasted sweet potatoes or what you happen to have in the fridge.
  • eggs- you can make this vegetarian by swapping the eggs for tofu (follow directions for this tofu scramble)
  • feta- omit, but add at least ¼ teaspoon salt
  • other- you could turn these into breakfast quesadillas, or leave out the tortilla and enjoy as a breakfast scramble.