Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I usually rush out the door in the morning and I wanted a breakfast alternative to the traditional quick, on-the-go breakfasts. Throw one of these make-ahead breakfast burritos in the convection oven or microwave for a few minutes and eat it with hot sauce or salsa. Yum!

Gallery

Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
12
Yield:
12 burritos
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 large frying pans with 1 tablespoon olive oil in each.

    Advertisement
  • Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.

  • Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.

  • Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.

  • Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

Cook's Notes:

You can use whole wheat tortillas instead of white.

Optional: To help seal the burrito and for added flavor, place the rolled burrito in a hot pan and toast on both sides.

Nutrition Facts

427 calories; protein 18g; carbohydrates 45g; fat 19.6g; cholesterol 120.9mg; sodium 852mg. Full Nutrition
Advertisement