Sometimes when I’m in a pinch I end up grabbing a breakfast sandwich or burrito on the way to work. Do some restaurants have healthy options for either of these? Absolutely, yes. But I do find that if I make my own, I not only save money, but I can amp up the nutrition.
These make-ahead breakfast burritos feature a whole grain tortilla, scrambled eggs, black beans, bell peppers and a smattering of chili powder and cumin. I like to serve them with salsa and guacamole for even more nutrition and flavor. Overall, the burrito provides protein, fiber, vitamins and minerals that fast food burritos may not offer!
And the best part is they can be made in advance, frozen or refrigerated, and reheated in the microwave or oven. I personally love them warmed up in the oven, but if you don’t have that kind of time in the morning, simply pop one in the microwave and you’re on the road!
Now tell me, how do you do breakfast on weekday mornings?Print
Make-ahead breakfast burritos with seasoned black beans, eggs and cheese.
- 4 slices uncured bacon, chopped (optional)
- 1 medium bell pepper, seeded and diced
- 12 large eggs, beaten
- 15-ounce can black beans, rinsed and drained
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 8 8-inch whole wheat tortillas, warmed
- ½ cup shredded cheddar cheese
- Guacamole and salsa, for serving (optional)
- Heat a large nonstick skillet to medium heat. Add the bacon (if using) and cook, stirring frequently, 8-10 minutes or until crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Discard bacon fat.
- Coat the skillet with cooking spray. Add the bell pepper and sauté 2-3 minutes or until slightly soft. Reduce heat to medium-low and stir in the beaten eggs. Use a spatula to scramble the eggs until just set. Fold in the black beans, chili powder, cumin, salt, black pepper and smoked paprika until combined. Remove from the heat.
- Line tortillas on a cutting board. Divide the egg mixture in the center of each tortilla. Top each with shredded cheddar. For each, roll the sides of the tortilla over the egg mixture, then fold the wide edge over, tuck and roll into a burrito.
- Wrap each in paper towel (if planning to reheat in the microwave) or aluminum foil (if planning to reheat in the oven) and store in an airtight container or sealed plastic bag. Refrigerate up to 5 days or freezer up to 2 months.
- To reheat in the microwave if refrigerated, place the burrito wrapped in paper towel in the microwave and cook on high 30-60 seconds or until heated through. To reheat in the microwave if frozen, place the burrito wrapped in paper towel in the microwave and cook on high 90-120 seconds or until heated through. To reheat in the oven if refrigerated, place the burrito wrapped in aluminum foil in a 350-degree oven for 8-12 minutes or until heated through. To reheat in the oven if frozen, place the burrito wrapped in aluminum foil in a 350-degree oven for 15-20 minutes or until heated through.
- Serve with guacamole and salsa, if desired.
Cooking Tip: Microwave and oven temps range, so keep an eye on burritos the first time you reheat them.
Make it a Meal: Serve with a side of fruit.
- Serving Size: 1 burrito
- Calories: 338
- Sugar: 3g
- Sodium: 583mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 280mg
Keywords: burrito, breakfast, breakfast burrito, make-ahead, make ahead