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Mini breakfast burritos for meal prep, packed with eggs, veggies, and cheese.

Meal Prep Mini Breakfast Burritos

These bite-sized, low-carb-friendly burritos are filled with crispy bacon, fluffy eggs, sharp cheddar, and creamy avocado, perfect for busy mornings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 burritos
Course: Breakfast, Snack
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Burritos
  • 6 strips bacon Cook until crispy.
  • 4 pcs eggs Whisk with egg whites.
  • ¾ cup egg whites For fluffier eggs.
  • to taste Salt and pepper Season eggs and fillings.
  • 6 8-inch low carb tortillas Can use any soft tortilla.
  • 1 cup shredded sharp cheddar cheese For added flavor.
  • 1 large avocado Cut into strips.
  • 1 2 Juice of ½ a lime To prevent browning.
For the Pico de Gallo
  • 1 pc roma tomato Diced.
  • 2 tablespoons minced onion Can use sweet onion for milder flavor.
  • 1 clove garlic Minced.
  • 2 tablespoons cilantro Minced.
  • 1 2 Juice of ½ a lime For flavor.

Method
 

Cook the Bacon & Eggs
  1. Heat a large skillet over medium heat. Add the bacon strips and cook 3 minutes per side until crispy.
  2. Remove the bacon from the pan and drain on a paper towel-lined plate. Chop or crumble into pieces.
  3. Pour out all but 1 tablespoon of bacon grease from the pan and reduce heat to medium-low.
  4. In a medium bowl, whisk together the eggs and egg whites; season with salt and pepper.
  5. Pour egg mixture into the skillet. Gently stir as eggs cook until fluffy, then remove from heat while slightly moist.
Make the Pico de Gallo
  1. In a small bowl, combine diced tomato, minced onion, garlic, cilantro, and lime juice. Season with salt and pepper and refrigerate.
Stuff the Burritos
  1. Lay out tortillas and sprinkle cheese along the center.
  2. Add bacon pieces, scrambled eggs, and avocado strips. Brush lime juice over avocado and season.
Fold and Foil the Burritos
  1. Fold ends of tortillas in and roll tightly, seam side down.
  2. Wrap each burrito in foil for storage.
  3. Serve with pico de gallo or spoon inside before wrapping.

Notes

These burritos are great for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months. Flash-freeze before bagging to prevent sticking.