Make-Ahead Southwestern Breakfast Burritos


These Mexican-inspired, Southwestern burritos make eating a filling and flavorful breakfast easy! Loaded with veggies and satisfying ingredients, these are definitely my favorite way to start the day, and perfect for meal prep. Try using whole wheat tortillas, brown rice, or adding spinach to make these even more wholesome!

Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
20 mins
Total Time:
1 hrs 25 mins
8 burritos


  • cooking spray

  • 2 teaspoons olive oil

  • 1 red bell pepper, diced

  • ½ large sweet onion, chopped

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 12 eggs

  • 1 bunch fresh cilantro, stems removed

  • 1 large jalapeno pepper, stem removed

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon dried oregano

  • ½ teaspoon paprika

  • 2 medium tomatoes, cored and chopped

  • ¼ cup salsa

  • 1 ¼ cups shredded Cheddar cheese

  • 8 (10 inch) flour tortillas

  • 1 cup cooked white rice, at room temperature

  • 1 (15 ounce) can cuban-seasoned black beans (such as Bush's Cocina Latina® Cuban Black Beans)


  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 18x13-inch rimmed baking sheet with cooking spray.

  2. Heat olive oil in a large skillet over medium-high heat. Add bell pepper, onion, salt, and pepper. Saute until vegetables begin to soften, 2 to 3 minutes. Remove from heat and set aside.

  3. Place eggs, cilantro, jalapeno pepper, chili powder, cumin, garlic powder, onion powder, oregano, and paprika into the bowl of a food processor. Process on high until jalapeno has been finely chopped. Add tomatoes and process until finely chopped. Add onion-bell pepper mixture and salsa and pulse to combine. Pour egg mixture into the prepared pan.

  4. Bake in the preheated oven until eggs are set, 15 to 20 minutes. Remove from the oven and allow to cool to room temperature in the refrigerator, about 20 minutes.

  5. Keep oven on; line a baking sheet with parchment paper and spray paper with cooking spray.

  6. Slice chilled eggs into 20 equal-sized rectangles. Sprinkle 1 1/2 tablespoons Cheddar cheese in the center of each tortilla. Top each with 1 egg rectangle. Sprinkle egg with 1 1/2 tablespoons Cheddar cheese. Top with 1 1/2 tablespoons each of rice and black beans. Top rice and beans with another egg rectangle; fold tortilla into a burrito.

  7. Place burritos seam-side down onto the prepared baking sheet. Spray tops lightly with cooking spray.

  8. Bake in the preheated oven for 12 minutes. Flip burritos over and bake for an additional 12 minutes. Let cool completely on a cooling rack before wrapping in foil or freezer paper and freezing in a freezer bag.

Nutrition Facts (per serving)

499 Calories
23g Fat
55g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 499
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 41%
Cholesterol 268mg 89%
Sodium 1206mg 52%
Total Carbohydrate 55g 20%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 24g
Vitamin C 27mg 135%
Calcium 301mg 23%
Iron 4mg 24%
Potassium 425mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love