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These Homemade Breakfast Burrito Wraps are perfect for meal planning when you want to make ahead your breakfast. This breakfast burrito has spinach, sweet potato, eggs, cheese, and bacon, all wrapped up in a flour tortilla. (makes 12 burritos)

Homemade Breakfast Burrito Wraps close up

Homemade Breakfast Burrito Wraps
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Homemade Breakfast Burrito Wraps

Hi Everyone, want to make a freezer-friendly breakfast for 12 days/servings in 1 big batch?

These breakfast burritos have oven-baked bacon, baked eggs, spinach, sweet potato, cheddar cheese, and salt, pepper, and paprika for seasonings.

They are so satisfying, tasty, they have protein, carbs, greens – all the fixings you need to start your day right!

You can also customize this breakfast burrito more to your tastes if you want, for example, kale is a great swap for spinach.

Check out our oven-baked bacon post (linked below) for how to make the bacon in this recipe and check out our last post, baked eggs to make the eggs for this recipe.

Oven-Baked Bacon

Baked Eggs

Ingredients

12 strips of bacon, cooked
12 oven-baked eggs
12 flour tortillas
1-2 cooked (baked) sweet potatoes
8-12 ounces, spinach, steamed
8 ounces (226 grams) sharp white cheddar cheese, shredded
kosher salt, amount to taste
fresh ground black pepper, amount to taste

Kitchen Tools

cutting board/work surface
chef’s knife
tongs
kitchen scale – for evenly measuring ingredients, if you need/want to or you can just eye-ball it.
parchment paper, for wrapping the burritos
washi tape, tape or rubber bands to keeping the burritos wrapped
black sharpe or permenent marker for labeling and dating the burritos
freezer safe container, to keep the burritos in the freezer

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(This recipe was photographed on 6/11/2019 and first published on 10/7/2021)

Homemade Breakfast Burrito Wraps

Name: Homemade Breakfast Burrito Wraps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 tablespoon olive oil, regular; 8-12 ounces, spinach; 12 strips of bacon, cooked; 12 oven-baked eggs; 12 large flour tortillas, see notes; 1 1/2 cups (about 1-2 depending on the size) already cooked (baked) sweet potatoes, skins removed, diced; 8 ounces (226 grams) sharp white cheddar cheese, shredded; kosher salt, amount to taste; fresh ground black pepper, amount to taste; 1/2 tablespoon smoked paprika, optional

Yield: 12 burritos

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Homemade Breakfast Burrito Wraps are perfect for meal planning when you want to make ahead your breakfast. This breakfast burrito has spinach, sweet potato, eggs, and bacon, all wrapped up in a flour tortilla.

Ingredients

1 tablespoon olive oil, regular
8-12 ounces, spinach
12 strips of bacon, cooked
12 oven-baked eggs
12 large flour tortillas, see notes
1 1/2 cups (about 1-2 depending on the size) already cooked (baked) sweet potatoes, skins removed, diced
8 ounces (226 grams) sharp white cheddar cheese, shredded
kosher salt, amount to taste
fresh ground black pepper, amount to taste
1/2 tablespoon smoked paprika, optional

Instructions

Prepare the Spinach: To prepare the spinach, in a large skillet over low to medium heat or wok add 1 tablespoon of olive oil and cook down the spinach, slowly turning it with a spatula so that it cooks evenly. Once it's wilted, turn off the heat and remove it from the heat. Using tongs, put the spinach in a bowl (or just add it to the tortillas from the skillet/wok).
Assemble the Burritos: On your work surface, arrange your prepared ingredients with the tortilla in the middle. Add an even amount (remember everything will be divided by 12 for 12 burritos) to the middle of each tortilla. Fold the tortilla and wrap it in parchment paper and secure it with washi tape, tape, or a rubber band. Mark on the outside with a pen or marker, the date, and name.

Notes

Flour Tortillas: I use 2 packages of 17 ounces (482 grams) (each package) flour tortillas for this recipe.
Storage: As long as they are wrapped tightly, they can be stored for up to 6 months in the freezer. I would use them up within 3 months if stored in the freezer.
To Reheat: Unwrap, place on a microwave-safe plate, heat for 1 minute. slice in half, check for doneness. Microwave longer, if needed (I usually do 30 seconds at a time, checking in between, until it's hot enough).

Check out these recipes:

Oven-Baked Bacon
Baked Eggs (I add about 1/2 tablespoon smoked paprika (optional) when making the baked eggs)

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 444Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 216mgSodium: 809mgCarbohydrates: 42gFiber: 8gSugar: 2gProtein: 26g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Homemade Breakfast Burrito Wraps

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