Breakfast Burrito in a Jar

This delicious breakfast burrito in a jar layers all your favorite breakfast ingredients for a tasty and nutritious meal you can enjoy on-the-go!

Who doesn’t love a delicious grab-and-go breakfast? You can start your day the right way without spending a ton of time in the kitchen.

And when it comes to dishes packed with flavorful ingredients, you can’t go wrong with this breakfast burrito in a jar! It’s everything you love about a burrito, but portable.

At first, I wasn’t sure if I was going to like the cooled scrambled eggs. But let me tell you, this dish just works!

The creaminess of the avocado, crunch of the red pepper, and heat of the salsa make this a truly delicious and satisfying meal. You can pour it into a tortilla and wrap it up, or eat it straight out of the jar.

Enjoy it as a breakfast on-the-go, pre-made lunch, or easy dinner!

How to make a breakfast burrito in a jar

Ready to see just how simple it is to whip up this tasty dish?

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with foil.

Step 2: Tightly roll up a flour tortilla, then cut into thin strips. In a small bowl, toss the tortilla strips with 1 tablespoon (15 mL) of oil until well-coated.

Step 3: Arrange the strips in a single layer on the prepared baking sheet, then place in the oven and bake for about 10 minutes or until golden brown.

Step 4: Remove from the oven and allow the tortilla strips to cool completely in the pan.

Step 5: Meanwhile, in a medium bowl, whisk the egg and milk until smooth.

Step 6: In a medium skillet, heat the remaining oil over medium heat. Add the egg mixture while tilting the pan to cover the bottom with a thin layer of egg.

Step 7: Cook for about 3 minutes or until the egg is almost set, then flip and cook for 1 more minute.

Step 8: Remove the egg from heat. Once cool, roll it up tightly and cut into thin strips.

Step 9: Add the salsa to your jar. Next, layer the egg strips, bell pepper, avocado, chorizo, cheese, and tortilla strips.

You can enjoy immediately, or seal the jar and store in the refrigerator until you’re ready to eat!

Variations for this recipe

Want to customize this recipe for your own tastes and preferences? There are a few tweaks you can make to your breakfast in a jar based on your nutritional goals.

First, you can use 1 tablespoon of oil to cook the tortilla and a ½ tablespoon to make the eggs instead of the full 2 tablespoons in the recipe. This will reduce the fat content. If you use a nonstick pan, you could use even less oil.

Next, you could replace the 8 inch flour tortilla with a 6 inch corn tortilla. This will reduce calories, carbs, and sodium, plus it will make the recipe gluten-free. Alternatively, you could ditch the tortilla entirely.

For a vegetarian recipe, skip the chorizo. This also cuts out quite a bit of fat, calories, and sodium. If you’d still like some meat in your breakfast, substitute some cooked turkey bacon instead!

To reduce the fat even more, you could use nut milk in place of the dairy milk, swap out the egg for an egg substitute or egg whites, reduce the avocado, or cut back on the cheese.

Don’t hesitate to modify this recipe to fit your goals!

Storage

This breakfast in a jar is a perfect way to meal prep ahead of time. You can whip up a few servings to enjoy throughout the week!

Once you’ve cooked and layered the ingredients, simply seal the jar and store in the refrigerator. I recommend eating within 2-3 days.

After chopping the avocado, you may want to squeeze a little lime over it. This will prevent browning.

Other easy breakfast recipes

Want to start your morning on the right foot without spending a bunch of time in the kitchen? Grab-and-go breakfasts are the perfect solution! Here are a few of my favorite recipes I know you’ll love:

• Bacon Egg Cups
• Mexican Microwave Egg Scramble
• Pumpkin Pineapple Muffins

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!