Not only is this bulk breakfast burrito recipe perfect for quick grab and go breakfasts, but it’s lightened up by blending mushrooms with the sausage. And you’ll never even notice the difference!
BREAKFAST BURRITOS MADE LIGHTER
I am a huge fan of breakfast burritos. They easy to eat on the run, packed with protein, and far more filling than the typical carb-laden breakfasts people eat on the road.
Unfortunately, a breakfast burrito you buy in the drive-thru is rarely good for you.
That’s why I like to make my own lightened up breakfast burrito. I choose a low-carb tortilla, plenty of scrambled eggs, chopped bell peppers, and just a tablespoon of shredded cheese.
I also cook up some lean sausage with finely chopped cremini mushrooms for added flavor and nutrition. But no one would be able to guess that a third of the sausage meat is actually mushrooms!
BLEND CREMINI MUSHROOMS INTO YOUR BREAKFAST SAUSAGE
Fresh mushrooms are one of my favorite ways to add bulk to ground meat dishes. They have a meaty texture that can blend easily into sausage whether you’re using pork or turkey.
I’ve been blending mushrooms into meat for years, so it was an easy choice for me to take the Blenditarian Pledge. I’m a Blenditarian because I love how easy it makes adding veggies to my family’s meals!
The Blenditarian Pledge is simply choosing to integrate more mushrooms into your favorite ground meat dishes, like these breakfast burritos, for better flavor, better health, and better sustainability.
Mushrooms are fat-free, cholesterol free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium. Plus, adding mushrooms to meat adds bulk and volume, generating more servings and stretching recipes into more portions.
Learn more about being a Blenditarian, and then join me to make the pledge to be a Blenditarian and share what drives you to do better! You can also enter the monthly Blenditarian Challenge, where you could win $250!
HOW TO MAKE A BREAKFAST BURRITO
When making your own breakfast burrito, a little bit of planning can be a huge time saver. Here are the steps I use for making breakfast burritos whether I’m making a batch of ingredients to wrap them up each morning, or preparing a big batch for the freezer.
- Plan to scramble at least one egg per breakfast burrito, two if you want even more bulk to the burrito. Make sure you check out how to scramble eggs.
- Use a blender or food processor to chop 1/2 pound of cremini mushrooms into a paste.
- Put the mushroom paste and raw sausage into a clean frying pan and cook on high, mixing them together until fully cooked and browned.
- Sprinkle a tortilla with shredded cheese (you can skip the cheese to further reduce the calorie and fat content).
- Add some scrambled eggs, sausage mushroom blend, chopped bell peppers and fresh cilantro. You may also add a bit of salsa or hot sauce if desired.
- Fold the tortilla up around the filling.
- Eat your breakfast burrito right away, or freeze a batch to save for later.
TIPS FOR BULK BREAKFAST BURRITOS
If you want to make the full batch of 12 breakfast burritos for your freezer, here’s some tips to make them your own.
- Feel free to use your favorite cheese. Pepperjack for a spicy kick, cotija for the traditionalist, or a shredded cheese blend. We like using a sharp cheddar, because just a tablespoon still adds lots of flavor.
- You can use just one color of bell pepper if you’re not worried about presentation. We always have multiple colors of bell peppers and like a lot of veggies in our burritos, but you can make a batch with just a single bell pepper too.
- When you’re making a big batch, try sealing the folded side of each breakfast burrito in a hot frying pan or on a griddle. It will hold everything together nicely while freezing and once they’re thawed. It will also give you that authentic restaurant quality crunch!
- Once the burritos are frozen solid, wrap them individually and return to the freezer.
- To heat a frozen breakfast burrito, remove the plastic wrap, then heat the burrito in the microwave for 2-3 minutes until warmed through.
Make sure to check out our Microwave Omelette to go Recipe!
PIN TO SAVE THIS BREAKFAST BURRITO RECIPE FOR LATER:
MORE BULK FREEZER COOKING RECIPES:
- 1/2 pound cremini mushrooms
- 1 pound pork sausage
- 1/4 cup salsa
- salt and pepper
- 12 eggs
- 3/4 cup shredded cheddar
- 12 low-carb tortillas, burrito sized
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup chopped cilantro
- Use food processor or blender to finely chop mushrooms into a paste.
- Cook pork in a skillet with mushrooms until the meat is well browned and the liquid from the mushrooms has cooked off.
- Stir in salsa and add salt and pepper to taste.
- Scramble the eggs. (See How to Scramble Eggs)
- Sprinkle a tablespoon of cheese in a line down the center of each tortilla.
- Divide the sausage mushroom blend, scrambled eggs, chopped bell peppers, and cilantro among each tortilla, then wrap burrito style.
- Freeze burritos in single layer on lightly greased cookie sheet. When frozen completely, wrap individually in plastic and place in a bag in the freezer.
- Unwrap burritos from plastic wrap that you used for freezing, then wrap in a paper towel.
- Cook in microwave until heated through (2-3 minutes).
- OR thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.
Serving Size:12 burritos
Amount Per Serving: Calories: 220 Saturated Fat: 6g Cholesterol: 198mg Sodium: 393mg Carbohydrates: 3g Sugar: 1g Protein: 13g
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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