I don’t have much of a sweet tooth first thing in the morning, so I’m always on the lookout for new savory breakfast ideas, and these freezer-friendly breakfast burritos are just the thing. Eggs, veggies, beans — all the classic breakfast ingredients, served in a handy portable wrap. These burritos can be prepared in advance (just add them to your usual Sunday meal prep!) and stored in the freezer so they’re ready to go whenever you need a quick and healthy breakfast. They’re also full of protein, so they’ll keep you full until lunch. What more could you ask for?
Ingredients (makes 6)
— 1 Tablespoon oil
— 1 1/3 cups frozen bell pepper pieces (or 2 fresh bell peppers, diced)
— 1 large onion, diced
— 9 eggs
— salt
— black pepper
— 6 large flour tortillas
— 1 1/4 cups grated cheddar cheese
— 1 can black beans, drained
— 6 Tablespoons hot salsa
Instructions:
1. Heat oil in a large frying pan, then add the peppers and onion. Cook over medium heat for around 5 minutes, until soft.
2. Turn the heat down fairly low and crack the eggs into the pan. Scramble immediately with a spoon and stir regularly until the eggs are fully cooked. Season generously and set aside to cool.
3. Lay a tortilla on a large square of aluminum foil. Add about 1/6 of the salsa, egg mixture, black beans and grated cheese, making sure to leave plenty of room around the edges for folding.
4. Fold in 2 edges of the burrito then roll tightly. Wrap securely in the foil and repeat with the remaining ingredients to form 6 burritos.
5. Place them in a freezer bag and freeze.
6. To reheat, remove the foil, wrap loosely in a paper towel and microwave for 3 minutes or until piping hot. If you'd prefer to use an oven, then bake at 375 degrees Fahrenheit for 1 hour.
Heat the oil in a large frying pan, and add the peppers and onion. I used frozen peppers to cut down on prep time, but feel free to use fresh peppers if you prefer. Cook over a medium heat for around five minutes, until soft.
Turn the heat down fairly low and crack the eggs into the pan. Scramble immediately with a spoon and stir regularly until the eggs are fully cooked. Season generously and set aside to cool.
Lay a tortilla on a large square of aluminum foil. Add about a sixth of the salsa, egg mixture, black beans, and grated cheese, making sure to leave plenty of room around the edges for folding.
Fold in two edges of the burrito, then roll tightly. Wrap securely in the foil and repeat with the remaining ingredients to form six burritos. Place them in a freezer bag and freeze.
To eat immediately, place a burrito in its foil on a baking sheet, and bake at 375 degrees Fahrenheit for 15-20 minutes.
To reheat, remove the foil, wrap loosely in a paper towel and microwave for 3 minutes or until piping hot. If you'd prefer to use an oven, then bake at 375 degrees Fahrenheit for 1 hour.
Whatever method you go for, these breakfast burritos are easy, healthy and full of flavor. The exact fillings can be changed from week to week, so they never get boring. Try different veggies, different kinds of beans, maybe a nice and spicy cheese — the options are endless!
What are your favorite make-ahead breakfasts? Share your ideas on Twitter @BritandCo!
