Egg and Veggie Breakfast Burrito – 21 Day Fix Approved

Egg and Veggie Breakfast Burrito

These healthy, breakfast burritos are loaded with eggs, bell peppers, and turkey bacon for a hearty, high-protein meal.  You can make a batch of these on the weekend and wrap them individually in parchment paper and then in a gallon freezer zip-lock bag.  To thaw, simply keep if wrapped and microwave on defrost for 1 minute.

Portion Fix Containers: 1 yellow, 1 red, 1 green, 1 tsp


  • 4 Tbsp. olive oil
  • 1/4 cup. finely chopped red bell pepper
  • 1/4 cup. finely chopped yellow bell pepper
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red onion
  • 8 large eggs
  • 4- 6-inch whole wheat flour tortilla, warmed
  • 4 slices low-sodium turkey bacon cooked & chopped or 1/2 cup diced ham
  • Salt and Pepper
  • 1/2 cup fresh tomato salsa (divided)


  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring frequently, for 3 to 4 minutes or until soft.
  3. Add eggs; cook, over medium heat, stirring frequently, for 2 to 3 minutes, or until eggs are set.
  4. Top tortilla with egg mixture, turkey or ham and a dash of salt and pepper.
  5. Roll tortilla burrito
  6. Serve with salsa or wrap in parchment paper and freeze