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Easy Make-Ahead Breakfast Burritos

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These easy make-ahead breakfast burritos are quick to assemble, freezer-friendly, and perfect for busy mornings. They combine fluffy scrambled eggs, melty cheese, sautéed veggies, and optional protein for a delicious, comforting breakfast.

Ingredients

Scale
  • 6 large eggs, lightly beaten (room temperature)
  • 1/4 cup whole milk or cream (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 small bell pepper, diced (red or yellow)
  • 1/2 cup diced onions (yellow or white)
  • 1 cup fresh spinach, chopped (can swap with kale)
  • 1 cup cooked breakfast sausage crumbles or cooked bacon pieces (optional)
  • 1/2 cup black beans, rinsed and drained (optional for vegetarian)
  • 6 large flour tortillas (10–12 inch size)
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 1/4 cup salsa (optional)
  • Non-stick cooking spray or butter (for scrambling eggs and sautéing veggies)

Instructions

  1. Heat a large non-stick skillet over medium heat and add butter or cooking spray. Sauté diced onions and bell peppers for 4-5 minutes until softened but not browned.
  2. Add chopped spinach and cook for another 1-2 minutes until wilted. Stir in cooked sausage or bacon if using, just to warm through. Remove mixture and set aside.
  3. In a mixing bowl, whisk together eggs, milk, salt, pepper, and smoked paprika until combined and frothy.
  4. Return skillet to medium-low heat, add butter or spray, and pour in egg mixture. Cook slowly, stirring gently with a spatula to form soft curds, about 5 minutes. Remove from heat while eggs are still slightly moist.
  5. Warm each tortilla in a dry pan or microwave for 10-15 seconds until pliable.
  6. Lay a tortilla flat, spoon about 1/4 cup scrambled eggs in the center, add a couple tablespoons of veggie-protein mix, sprinkle with shredded cheese, and add a small dollop of salsa if desired.
  7. Fold in the sides and roll tightly from one end to the other. Repeat for all tortillas.
  8. Wrap each burrito individually in foil or parchment paper, place in a freezer-safe bag or container, label with date, and freeze for up to 2 months.
  9. To reheat, unwrap and microwave on high for 1-2 minutes or until heated through. For a crisper finish, bake unwrapped in a preheated oven at 375°F (190°C) for 10 minutes after microwaving.

Notes

Cook eggs low and slow for creamy, fluffy texture. Sauté veggies until tender but not mushy to avoid soggy burritos. Drain excess moisture from veggies before assembly. Warm tortillas before rolling to prevent cracking. Wrap burritos tightly to maintain shape and prevent freezer burn. Filling can be prepped ahead and stored in fridge for up to 3 days before assembly.

Nutrition

Keywords: breakfast burritos, make-ahead breakfast, freezer-friendly breakfast, quick breakfast, easy breakfast, scrambled eggs, breakfast sausage, vegetarian breakfast

Find it online: https://jodierecipes.com/easy-make-ahead-breakfast-burritos-5-quick-recipes-for-busy-mornings/