Skip the tortilla with these Healthy Breakfast Burrito Bowls full of protein & veggies. A great meal prep recipe to make ahead for a healthy week.
On my 100-pound weight loss journey, I learned how important a healthy breakfast full of protein and veggies was.
It left me full and satisfied (a huge change from the bagel and cream cheese or bowl of cereal that only kept me full for an hour!) and my cravings just weren’t as bad the rest of the day.
It was like healthy breakfasts made it easier to make healthy choices for the rest of the day. And, if you are trying to lose weight yourself, you know that anything that can make healthy choices easier is like gold because losing weight is stinking hard!
How To Make Healthy Breakfast Burrito Bowls
These are really simple to put together and, to make them even easier, I like to use veggies that are already prepped – frozen peppers and onions, frozen spinach, and matchstick carrots (my Walmart was out of the prepped carrots this week so I had to grate my own carrots, but I go for the pre-prepped stuff whenever I can to save time!).
Saute these veggies together with taco seasoning. I’ve found that with the water from the melting ice of the frozen veggies, I don’t even need to add oil!
Once the veggies are soft to your liking, divvy them out between your meal prep containers.
The Trader Joe’s Chicken Maple Breakfast Sausage that I use comes pre-cooked so you really don’t need to do anything to them if you don’t like, but I like to brown them quickly, just to add a little bit of color and flavor.
When those are done, put two sausages into each container.
Next, scramble up your eggs. When they are just about set, sprinkle the shredded cheese on top, turn off your heat, cover your skillet with either a lid or foil, and wait a few minutes for the cheese to melt.
Then divide up the scrambled eggs between each of the containers.
How Do I Meal Prep This Recipe?
Just follow the instructions above to assemble each container.
These glass meal prep containers from Amazon are my favorites!
Just allow the eggs to cool, then cover, and store in your refrigerator until you are ready to use them.
I prep these on Sunday and eat them every morning from Monday through Friday, so they last me five days in the fridge.
Can I Substitute…
Kale for Spinach?
Absolutely! I’m not a huge kale fan myself and spinach is my go-to, but you can pretty much use whatever veggies you’d like in these bowls.
Homemade Taco Seasoning?
Of course! Like I mentioned earlier, I tried to keep this recipe super simple so ready-made taco seasoning skips a step, but if you’d like to make homemade taco seasoning, more power to you! From scratch is always preferable if you have the time. I like this recipe for homemade taco seasoning from Budget Bytes.
Turkey or Pork Sausage for Chicken Sausage?
Sure! Just know that the nutritional information will probably change a bit, but pick the sausage you like best!
Looking For More Healthy Breakfast Ideas?
- 2 cups frozen spinach
- 20 oz bag frozen peppers & onions blend
- 1 cup shredded carrots (or matchstick carrots)
- 2 Tbs taco seasoning
- 16 chicken & maple breakfast sausages (Applegate or Trader Joe’s have varieties that taste great!)
- 16 eggs
- salt & pepper, to taste
- 1 cup shredded sharp cheddar cheese
- Optional – salsa
- In a skillet over medium heat, sauté spinach, peppers/onions, carrots, and taco seasoning for about 5 minutes, until vegetables are tender.
- Move vegetables to a plate or put them directly into your meal prep containers.
- In the same skillet, brown the sausages for a few minutes on each side, adding a few tablespoons of water to the skillet if necessary.
- While they are browning, whisk eggs with salt and pepper in a mixing bowl.
- When sausages are brown, move to a plate or put them directly into your meal prep containers.
- In the same skillet, scramble the eggs until they are almost set. Turn off heat, sprinkle on cheese and cover for a few minutes, until cheese is melted.
- Eat immediately or distribute into your meal prep containers to cool then refrigerate until you are ready to eat them.
Serving Size: 1 bowl (1/8th recipe)
Amount Per Serving:
Calories: 308Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 431mgSodium: 850mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 27g