Freezer-Friendly Southwest Breakfast Burritos
A freezer-friendly breakfast packed with eggs, veggies, black beans, and pepper jack cheese. Make a batch ahead of time, enjoy a couple throughout the week, and freeze the rest for busy mornings when you need something satisfying and easy.
Carbohydrates 27g
Protein 16g
Fat 10.3g
Saturated Fat 4g
Sodium 480mg
Fiber 19g
Sugar 1.6g
Ingredients
- 8 large eggs
- 1 bell pepper diced
- 1 small yellow onion diced
- 1/2 bag fresh spinach
- 1/2 can black beans drained and rinsed
- 3/4 cup pepper jack cheese shredded
- 1 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- salt to taste
For Serving
- 8 tortillas 10-inch
- salsa for topping or dipping
Instructions
- Sauté the vegetables. Heat a skillet over medium heat and sauté the diced bell pepper and onion until softened.
- Add the spinach. Stir in the spinach and cook until wilted.
- Scramble the eggs. In a separate bowl, whisk the eggs with the salt, pepper, and paprika. Pour the egg mixture into the skillet with the vegetables and stir gently until the eggs are cooked through.
- Add the beans and cheese. Stir in the black beans and shredded pepper jack cheese until combined and the cheese begins to melt.
- Assemble the burritos. Divide the filling evenly among the tortillas. Fold in the sides and roll each tortilla tightly into a burrito.
- Wrap and store. Wrap each burrito individually in aluminum foil. Refrigerate the burritos you'll eat over the next couple of days (2-3 days) and freeze the rest for later.
Tried this recipe?Let us know how it was!