The Best Meal Prep Burritos

recipes

The Best Meal Prep Burritos

we’ve made these on repeat (no joke)

Between the 3 of us Beyar gals, we collectively have 6 postpartum experiences, and we truly can’t express how INSANELY helpful it is to have a nutrient-dense breakfast prepped… especially after those long nights nursing a newborn. When you’re in the newborn bubble, the last thing you want to worry about or have time for is making food. Sooo waking up to food already prepped and made is truly the fahkin best thing ever, we promise. Seriously — the best hack for postpartum mamas. Send this to your mans so he can make it for you.

Instead of reaching for coffee first thing, these burritos help you actually fuel your body for the day. Starting your morning with breakfast (before caffiene) is so important postpartum. Your body needs nutrients and fuel, especially if you’re nursing!

We make these CONSTANTLY and get so giddy every time we prep a batch knowing we’re set for the week. LFG.

 
 

Ingredients

  • 1 bell pepper, diced

  • 1 onion, diced

  • A few handfuls of spinach (or kale), chopped

  • 2–3 medium yellow potatoes, diced

  • Olive oil, for cooking

  • Salt & pepper

  • 12–14 eggs

  • 1 cup egg whites (we added this for extra protein, but it’s optional!)

  • 2 cups cottage cheese (we love good culture, low or full fat works)

  • 1 cup shredded cheese

  • 1 package ground beef (we used organic 80/20, and poured out the fat in pan while cooking)

  • 8oz uncured ham steak, diced (optional, but we added it this time!)

  • Vista Hermosa Wraps(13g protein per wrap, super clean ingredients. Not GF sadly, but still SO good even without the wrap!)

 
 

Directions

  1. Preheat oven to 350°F.

  2. Prep the veggies: Dice all veggies and potatoes. Spread them evenly on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Toss to coat.

  3. Roast: Bake until potatoes are fork-tender, stirring every so often to prevent sticking.

  4. Cook the protein: While veggies are roasting, cook the ground beef or ham in a skillet until fully cooked. Set aside.

  5. Blend the eggs: Add eggs, cottage cheese, shredded cheese, salt, and pepper to a high-speed blender. Blend until smooth and slightly frothy. *IMPORTANT* let the mixture sit for a few minutes before pouring into the pan, this helps everything settle and bake more evenly!

  6. Assemble: Once veggies are done, spread the cooked protein evenly over the baking sheet. Pour the egg mixture over the top, making sure it’s evenly distributed.

  7. Bake: Return to the oven and bake for 20–25 minutes, or until set and firm in the center. Check closely toward the end to avoid overcooking.

  8. Slice: Let cool slightly, then cut into long rectangles for burritos.

 
 

Burrito time

  1. Warm one wrap at a time on a skillet or flat stovetop over low heat for ~30 seconds to make it more pliable.

  2. Place an egg rectangle toward the edge of the wrap. Fold in the sides and roll into a burrito.

  3. Place them all in a freezer safe bag. Make sure you include the date. Throw them in the freezer!

 
 

Reheating

Option 1: Thaw a burrito in the fridge overnight. Heat a skillet on low with a little olive oil and cook on both sides until warmed through and crispy on the outside.

Option 2: Microwave on the reheat setting for 1–2 minutes, then finish on a skillet or pan until golden and crispy on each side. This is our go-to reheat method.

Macros (per-burrito!)

Filling only (makes 10 burritos):
~400 calories | ~37g protein | ~19g carbs | ~19g fat

With a large flour burrito tortilla (we use Vista Hermosa):
Add ~270 calories | ~13g protein | ~34g carbs | ~10g fat

Total per burrito:
~670 calories | ~50g protein | ~53g carbs | ~29g fat

They are pretty easy to make, nutrient-dense, high-protein, and elite for busy mornings!!! Especially amazing for those peak postpartum weeks, but honestly anytime postpartum since postpartum is long. Even if you’re not PP, you need to meal prep these because I am running out of reasons why you shouldn’t!!! YOU WILL LOVE!

— Julie (and Tolin)

 
 
 

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