Veggie-Packed Freezer Friendly Breakfast Burritos

Yields: 6 servings


  • 1 cup diced bell pepper
  • 1/4 cup diced onion
  • 1 head broccoli, chopped
  • 2 tbsp olive oil
  • 1 cup shredded cheese
  • 6 large eggs
  • 2 tbsp milk
  • 6 medium whole wheat tortillas (or GF option) 


  1. In a large bowl, whisk the eggs, milk and salt.
  2. Heat a large non-stick pan to high heat. Add bell peppers, broccoli, onion, and 1 tbsp olive oil. Cook on high for about 4 min.
  3. Add eggs and 1/2 cup of shredded cheese. Cook, stirring frequently for 2 min to combine eggs with veggies. Add the second tbsp of olive oil if anything is sticking to the pan.
  4. Remove pan from heat once eggs are throughly cooked.
  5. Lay 1 tortilla on a piece of aluminum foil and fill with about 1/6 egg mixture. Top with a sprinkle of cheese and fold up each tortilla. Wrap in aluminum foil and store in the fridge for a couple of days or in the freezer.

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