Baby Breakfast Burrito Bites

I saw a great idea on Pinterest for “burritos bite”s, and I thought I could try to make a healthy breakfast version. Anddd….it was super successful! We had a breakfast potluck for my work (I work with a bunch of Registered Dietitians, nurses and endocrinologists) and these were enjoyed by everyone.

These guys are very easy to make (seriously). Plus if you make a bunch, you can freeze them and reheat them for a quick on the go breakfast! They are a perfect breakfast combination with high protein (egg whites/black beans) + fiber (wheat tortilla/beans) to help keep you full and sustain energy until your next snack. Plus, they give you a full serving of vegetables per burrito bite!


  • 10 10″ whole wheat tortillas, cut in half
  • 12 eggs, 6 with yolks removed (or 2C eggbeater a or egg whites)
  • 1 orange bell pepper-diced
  •  1 zucchini-diced
  • 1 can black beans, rinsed
  • 1/ white onion-diced
  • 1/2 cup cilantro, chopped
  • Optional: 1 C reduced-fat cheese


  1. Preheat oven to 350*F
  2. Mix chopped veggies and cilantro in a small bowl
  3. Spray cupcake tin with olive oil spray
  4. Line cupcake tin with half a tortilla each (see photo)
  5. Fill each cup half full with ~Tbsp if beans and 1Tbsp of vegetable mix
  6. Pour egg into each cup to cover beans and veggies
  7. Optional: top with 1/2 Tbsp of cheese
  8. Place in oven and bake for 15 minutes
  9. Remove from oven, rotate pans 180 degrees, and bake for another 10-15 minutes (ready when middle of egg bowl is springy to the touch
  10. Top with salsa, hot sauce and/or plain non-fat Greek yogurt (tastes just like sour cream).

If you want to freeze: place in a ziplock freezer bag. When ready to use, remove however many you want, place on a plate with a paper towel over the wrap and microwave on medium power for 5 minutes  


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