Breakfast Burritos

Not surprisingly, most of my clients are busy. They know breakfast is important, but they just don’t have time to make a fresh vegetable omelet and fresh squeezed orange juice every morning before work. So, I spend a lot of my time working on solutions for them – breakfasts that they can prepare ahead of time and grab quickly in the morning, without sacrificing nutrition.

One such solution is the premade breakfast burrito. This one seems particularly popular with my male clients, but I think breakfast burritos are great for the whole family.

I am in charge of breakfast at our house most mornings, and when Ed goes to the gym before work, he’s out of the house well before the sun comes up. We’d been doing a lot of hard-boiled eggs and bananas for these early mornings, but he wanted a little more protein after a good workout. So, I decided to take my own advice and give the breakfast burritos a try.

They were really easy to make.


  • Tortillas
  • Beans
  • Salsa
  • Serrano peppers
  • Eggs*
  • Mushrooms
  • Kale
  • Turkey sausage*
  • Cheese
  • Tinfoil

*I have mentioned this before, but animal foods should be of the highest quality you feel you can afford. The nutrition found in an egg from a factory farmed chicken is very poor compared to the nutrition in an egg from a pastured chicken, and the same goes for meats. For our burritos, the eggs came from Grant Family Farms (Fort Collins, CO) and the turkey sausage came from heritage turkeys at Good Shepherd Poultry Ranch (sold at In Season Local Market in Denver, CO).

I used a dozen eggs for nine burritos. Ed made a gentle suggestion that next time I use 15 eggs, so I will. Cook the sausage, sauté the kale, peppers and mushrooms together, cook or rinse the beans (depending on if you’re using dry or canned), grate the cheese, and set up an assembly line.

Individually wrap each burrito and stick it in the freezer. These reheat really quickly in the microwave. I can’t remember the exact amount, but I think I spent about $20-$22 total for 9 burritos, which averages out to just over $2 per burrito. Not bad considering all ingredients were organic, and the animal foods were local.

Homemade breakfast burritos save money, time, and are so much healthier than anything you will find in most cafés or coffee shops. Experiment with different veggies and ingredients, and come up with a recipe that your whole family will enjoy!


  1. I was full from 7 AM until 1130 today thanks to one of your specialty burritos. That's after a workout too.
    Thanks, Annie! Best burrito out there.

  2. Ann - My only question is about the tortilla. I know a lot of tortillas out there are not very healthy..do you have any suggestions for type/size/brand? Thanks!

  3. Madeline - I love the Ezekiel brand tortillas because they are high quality and many are made from sprouted grains. Corn tortillas don't hold up as well for a burrito (better for tacos), so I do recommend a flour tortilla. It can be white or whole wheat. The ones I used were locally made and I found them at a small grocery store in Denver. However, any whole wheat tortilla would be a good option. There are also gluten-free options for those who try to avoid gluten. Also, if you want to avoid the extra carbohydrates in the morning altogether, just use the tortilla as something to hold the burrito together, and eat it with a fork (that's what I do!). Hope that helps!

    I love this idea. As it happens, I've been struggling of late to cook a decent breakfast in a timely fashion. This has led to an unfortunate rotation in which savorless breakfasts alternate with tardiness at work. For next week, I am going to try making these burritos instead