Makes for $3.40 per wrap
344 Calories per Burrito
P 25g | F 15.2g | C 34g

This Breakfast Burrito is a simple and easy meal prep recipe for anyone looking for a breakfast on the go. It takes 45 minutes to prep, cook, and clean up afterwards.

These macros and calories are based off the exact ingredients and brands I used.


  • Short Cut Bacon 175g (fat cut off)
  • Eggs whites x12 (large)
  • Spinach 300g Raw (I didn't count these macros, so add as much or little as you want) 
  • Lite cheese 100g
  • Low carb Wraps (I chose the spinach mission wraps)
  1. Turn pan on high heat, whilst waiting for pan to heat up; chop your bacon into diced size pieces.
  2. Add to the pan and cook until the bacon is starting to crips up. Once cooked set aside to a plate lined with paper towel to soak any excess fat.
  3. Whisk up your eggs, and turn the pan down medium low.
  4. Once the pan has cooled down a little bit, add your eggs to the pan and stir, creating scrambled eggs.
  5. Once the eggs are just under cooked push the eggs to one side and add your chopped spinach and pop the lid on for 2-3 minutes.
  6. Turn the heat off and set aside.
  7. Pop the wraps in the microwave and heat for 30 seconds or as stated on the packet. This will allow you to fold the wrap without it breaking and splitting.
  8. Grab yourself a plate or board and rip off an A4 piece of foil. Place your wrap on the board with the foil underneath ready to make the wraps.
  9. Add 90g Egg Whites | 15g Bacon | 30g Spinach | 25g Cheese | to the wrap. Fold as desired and wrap with foil. Repeat for all 5 wraps.
  10. Place all the foil wraps into a lock seal bag and pop into the freezer.
  11. To reheat, take the burrito out of the foil and place in a paper towel. Pop into the microwave for 3 minutes. and DONE!