Freezer Breakfast Burritos
Serves 6
This make-ahead breakfast is customizable to your tastes — feel free to add more veggies or protein, such as spinach or turkey sausage. Prep a batch ahead of time, freeze them, and reheat when you need something quick and filling. When ready to eat, remove foil and reheat in the microwave or warm in the oven or toaster oven until heated through. Packed with protein, fiber and vegetables, these burritos help keep kids and adults satisfied through the morning.
Here’s what you need:
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 6 large eggs
- 1/2 cup shredded Mexican cheese blend
- 6 (8-inch) tortillas
Here’s what you do:
- In a skillet over medium heat, add olive oil. Add onion and bell pepper and cook for 3 to 4 minutes, until softened and the onions begin to turn translucent.
- Add black beans, salt, pepper, cumin and garlic powder. Stir to combine and cook for another 2 to 3 minutes. Remove from heat and set aside.
- In a bowl, whisk the eggs. In a separate nonstick skillet over medium-low heat, melt the butter. Add eggs and cook, gently stirring and folding, until just set. Remove from heat and let cool slightly.
- Lay tortillas out on squares of foil. Sprinkle cheese in the center of each tortilla.
- Evenly divide the bean mixture, then the eggs, between the tortillas.
- Roll each tortilla tightly into a burrito and wrap in foil. Place wrapped burritos in a freezer-safe bag or container and freeze.
- When ready to eat, remove foil and reheat in the microwave or warm in the oven or toaster oven until heated through.
This recipe ran in the September 2026 issue of Northeast Ohio Parent in the article “Make Ahead Mornings “
