Heavenly Breakfast Burrito
I am obsessed with breakfast burritos. A true lover of all things breakfast, a lover of the burrito in nearly any form, and this meal is integration heaven. These were one of my biggest cravings when I was pregnant with my daughter!
One of the best parts about a burrito is that it is an easy way to pack in a ton of nutrients and is so easy to freeze and use as meal prep. Plus, these taste about a thousand times better than the store-bought microwave ones- not to toot my own horn.
Breakfast is one of the 5 most important meal of the day, and what better way to kick start your morning than with a delicious homemade breakfast burrito? It is so easy to make 1 or 8 at a time. They are totally customizable to your taste, and it's so filling- and portable!
Let’s make enough today for a meal prep. One you’re going to want to eat right away. The rest, you’re going to assemble on top of a tin foil sheet, wrap that bad boy up, and store in the freezer until you’re ready to go to town.
To make the perfect breakfast burritos, you'll need the following:
Ingredients
4 large flour tortillas
4 eggs, beaten
1 C cooked rice
1 C black beans
1 bell pepper, chopped
1 onion, chopped
2 cloves of garlic, minced
1 tsp. of olive oil
1/2 C of shredded cheese
Salt and pepper, paprika, chipotle powder, or Ghost seasoning (find it in here!)
(Feel free to add sausage, bacon, chorizo, or whatever meat your heart desires if that’s what you’re feeling!)
Now let's get cooking:
1. In a large skillet, heat up the olive oil over medium heat. Add the onions, bell pepper, and garlic and cook until the veggies are tender. Set aside in a separate bowl.
2. Add the beaten eggs to the skillet, season with salt and pepper, and cook until they are scrambled and fully cooked.
3. Warm up the tortilla you plan on eating now in the microwave or on a separate skillet. The other ones should stay cold or room temperature on their tin foil.
4. Divide 1/4 C rice, 1/4 C beans, and 1/4 of the veggie mix onto each tortilla.
5. Divide the scrambled eggs between the tortillas, and top with shredded cheese.
Now the last step is different depending if you’re eating it now or if you’re throwing it in the freezer.
For your freezer burritos, you're done! Wrap them bad boys up in their personal tin foil homes and put them in the freezer for later. When you’re ready to eat, wrap them in a wet paper towel and microwave for about a minute, or until all the insides are thawed and warm.
Tip:
Not all burrito ingredients are created ‘freezer equal’ and some are definitely better when they don’t have to be in the microwave later! (like tomatoes and avocado)
If you’re eating it now, then I recommend taking it up a notch. Add in spinach, some avocado, and maybe some hot sauce like Sriracha or Cholula (there are so many amazing flavor choices, find them here!) Then roll it up, top it with a generous amount of salsa or pico de gallo.
I promise your heart, belly, and taste buds will be so satisfied!
So, next time you're looking to change up your breakfast routine, whip up a delicious homemade breakfast burrito that's sure to satisfy your appetite and your taste buds.
