These caramelized onion breakfast burritos are a tasty, gluten-free, high-protein meal prep option that’s great for busy mornings. Make a batch on the weekend, store them in the fridge or freezer, and grab one whenever you need a flavorful, satisfying breakfast on the go.
Quick Overview
- Servings: 4
- Calories: 319
- Protein per serving: 15g
- Difficulty: Easy
- Diet types: Gluten-free & dairy-free
- Flavor notes: Rich and savory
Why you’ll love these Caramelized Onion Breakfast Burritos
If you enjoy meal prep, this recipe fits perfectly into a weekly routine. The burritos are simple to assemble yet full of comforting, savory flavors. Caramelized onions add a deep, slightly sweet note that pairs beautifully with fluffy baked eggs and crisp bacon. They’re ideal for busy mornings when you want something nourishing and portable.
The recipe is flexible: use dairy substitutes like coconut yogurt to keep it dairy-free, swap proteins as needed, or add a sprinkle of cheese if you tolerate dairy. You can prepare several at once, refrigerate them for quick reheating during the week, or freeze extras for longer storage.
- Gluten-free and dairy-free. Use a gluten-free wrap and coconut yogurt in the egg bake for a dairy-free option.
- Meal prep friendly. These burritos freeze and reheat well, making them a practical choice for prepping breakfasts in advance.
- Freezer meal option. Make a double batch and freeze individual burritos for easy breakfasts that last up to a month.
Recipe Ingredients
See the recipe ingredient list below for exact quantities and notes.
- Gluten-Free Wraps. Choose a sturdy gluten-free wrap that holds up to filling and reheating.
- Eggs. The base of the baked egg slices that form the protein component of the burrito.
- Coconut Yogurt. Used to keep the baked eggs creamy; goat cheese or Greek yogurt may be substituted if you tolerate dairy.
- Bacon. Cooked and added to each burrito for smoky, savory flavor. Swap with sausage or a plant-based bacon if preferred.
How to make caramelized onion breakfast burritos
Below are the main steps for preparing these burritos. A concise ingredient list and detailed instructions follow so you can prep them quickly and efficiently.
Step One. Slowly caramelize the onions in a skillet over medium-low heat until they are deeply golden and sweet. Set aside.
Step Two. Blend eggs, coconut yogurt, and seasonings until smooth. Bake the mixture in a prepared pan until set, then slice into portions for the burritos.
Step Three. Assemble each wrap with baked egg slices, bacon, and caramelized onions, then roll tightly into burritos.
Step Four. Serve immediately or store: refrigerate for a few days or freeze for longer-term meal prep.
Michelle’s Tips & Tricks
- Steam the eggs for a better texture. Placing a small pan of water in the oven while the egg bake cooks adds moisture and helps the eggs come out light and tender instead of dry or rubbery.
- Cut egg slices to fit. Slice the baked egg block into pieces that fit comfortably inside your wraps to keep assembly neat and portions even.
- Optional cheese. If you tolerate dairy, a little grated cheese melts nicely into the warm egg slices and caramelized onions for extra richness.
Storage & Reheating Instructions
- Refrigerate for 3-4 days. Wrap burritos individually in parchment or foil and keep them in the fridge for grab-and-go breakfasts during the week.
- Reheat well. Reheat from chilled in an air fryer for a few minutes or warm gently in a skillet; these methods keep the wrap crisp and the filling heated through.
- Freeze for up to a month. Double the batch if you want extras: freeze wrapped burritos, thaw in the fridge overnight, then reheat as directed.
Other Make Ahead Breakfast Recipes to Try
- Sheet pan eggs and breakfast sandwiches
- Egg-free protein breakfast box
- Berry protein breakfast cake
If you try these Caramelized Onion Breakfast Burritos or one of the other recipes, please leave a rating and a comment to share how it went. I love hearing which swaps and reheating methods work best for you.
Ingredients
For the caramelized onion
- 2 tbsp avocado oil
- 2 yellow onions, sliced thin
- 1 tbsp shallot, minced
- 1 clove garlic, minced
- Salt, to taste
For the wraps
- 8 whole eggs
- 1/4 cup coconut yogurt (see notes)
- Salt and pepper, to taste
- 2 tbsp dried parsley
- 4 gluten-free wraps (choose a sturdy brand)
- 4 slices bacon, cooked (or substitute)
Instructions
- Heat avocado oil in a medium skillet over medium-low. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for about 20 minutes until deeply caramelized. Add garlic and shallot and sauté for another 3–5 minutes, then remove from the pan and set aside.
- Preheat the oven to 325°F. Place a small loaf pan filled halfway with water on the oven floor to create steam. Line an 8×8″ baking pan with lightly greased parchment paper.
- Whisk or blend the eggs, coconut yogurt, salt, pepper, and parsley until smooth.
- Pour the egg mixture into the prepared pan. Bake for 18–20 minutes, until the eggs are set and no longer liquid. Remove and let cool slightly, then slice into 8 pieces sized to fit your wraps.
- Assemble each wrap: place 2 slices of baked egg, one slice of bacon, and a generous spoonful of caramelized onions on a wrap. Roll tightly into a burrito and wrap in parchment or foil if storing.
- Serve immediately, refrigerate for 2–4 days, or freeze for up to a month. Reheat from chilled in an air fryer or on the stove until warmed through.
Notes
For the coconut yogurt: If you prefer dairy or tolerate it, goat cheese or Greek yogurt can be used in place of coconut yogurt. Each option changes the texture slightly but will still produce a creamy baked egg.
Carbs: 9 g
Protein: 15 g