Meal Prep Mini Breakfast Burritos

Bacon, egg, cheese, and avocados served with fresh pico di gallo makes a quick and easy meal prep breakfast.

Course Breakfast

Cuisine American, Mexican

Prep Time 15

Cook Time 10

Servings Burritos

Calories 288kcal

Author Lauren

COOK THE BACON EGGS: Heat a large skillet over medium heat. Add the bacon strips and cook 3 minutes per side, or until crispy. Remove the bacon from the pan and allow to cook on a paper towel-lined plate. Pour out all but 1 tablespoon of the bacon grease from the pan and reduce the heat to medium-low.
MAKE THE EGGS: In a medium bowl, whisk together the eggs and egg whites until fully blended. Pour the eggs into the prepared pan and season with salt and pepper to taste. Pull back the edges of the eggs as they begin to firm and continue to stir or move with a spatula until the eggs are cooked through and fluffy. Transfer to another plate line with a paper towel.*
MAKE THE PICO DI GALLO: In a small bowl, combine all of the pico di gallo ingredients and stir. Refrigerate while assembling the burritos.
STUFF TO BURRITOS: Lay out all of the tortillas. Chop or crumble the bacon into ½-inch pieces. Arrange a small strip of bacon pieces on each tortillas, followed by the cheese and eggs and then the avocado. Brush a small amount of the lime juice over the avocado. Season each burrito with additional salt and pepper.
FOLD AND FOIL THE BURRITOS: Fold in the ends of the tortilla and then fold over one side and roll up tight. Wrap the burritos in foil for storage and serve each burrito with 2 tablespoons of pico di gallo.

Egg whites tend to hold a lot of water. Allowing that moisture to drain off for a bit will prevent your burritos from getting soggy.
Store the burritos in the fridge for up to 5 days
Freeze the burritos, wrapped tightly in foil and placed in a freezer bag for up to 2 months.