Breakfast Burritos
User Reviews
5
64 reviews
Excellent
Breakfast Burritos
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Breakfast Burritos combine scrambled eggs cooked with sautéed red pepper and onion, black beans, and melted cheddar cheese, all wrapped inside large tortillas. The filling is seasoned with salsa and optional hot sauce to deliver a mildly spicy, savory flavor with a mix of tender vegetables and creamy eggs. These burritos offer a convenient, handheld meal suitable for breakfast or anytime.
Description
This recipe begins by softening diced red pepper and onion in olive oil before adding a whisked mixture of eggs, milk, salsa, and optional hot sauce. Cooking gently while stirring results in fluffy scrambled eggs mixed with the sautéed vegetables. Adding shredded cheddar cheese and rinsed black beans towards the end melts the cheese and warms the beans through, creating a creamy, hearty filling.
The cooked egg mixture is spooned onto large tortillas, which are folded and rolled to encase the filling securely. This makes the burritos portable and easy to eat on the go. Serving suggestions could include additional salsa or hot sauce on the side for extra flavor.
For storage, letting the burrito cool before wrapping in foil and freezing helps prevent excess moisture buildup, preserving texture and flavor for reheating later.
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Ingredients
- 1 tablespoon olive oil
- 1 red pepper seeded and diced
- ½ red onion diced
- salt to taste
- black pepper to taste
- 8 egg
- ½ cup milk
- ½ cup salsa prepared
- hot sauce to taste (optional)
- 1 ¼ cups cheddar cheese divided, shredded
- 1 14.5 ounce black beans drained and rinsed, canned
- 4 tortilla large, burrito-sized
- cooking spray as needed
Instructions
- In a large, nonstick skillet, heat olive oil over medium heat. Add red pepper and onion and season to taste with salt and pepper. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften.
- Meanwhile, in a large bowl, combine eggs, milk, salsa, hot sauce (if using) and a pinch of salt and pepper. Whisk until smooth.
- When the vegetables have softened, turn the heat to low and add egg mixture to the skillet. Cook, stirring constantly, until the eggs have cooked through, about 3 minutes.
- Add 1 cup of cheddar cheese and the black beans and cook for 1 to 2 more minutes, or until cheese has melted. Remove egg mixture from heat and let cool slightly.
- Once eggs have cooled, place a tortilla on a clean, dry surface. Add about 1 ½ cups of the egg mixture to the center of the tortilla. Starting at the bottom, fold the tortilla up and over the eggs, tucking the sides of the tortilla in as you roll. When there is one or two inches of tortilla remaining at the top, sprinkle about 1 tablespoon of the remaining grated cheese, then continue rolling so the seam with the cheese is on the bottom of your surface. Repeat with remaining eggs and tortillas.
- Spray a large nonstick skillet with cooking spray, then set over medium heat. Working with two burritos at a time, place them seam side down in the hot pan and cook for 1-2 minutes, or until the bottom is deeply golden brown. Remove from heat and repeat with remaining burritos.
- If enjoying right away, cut in half and serve. If freezing for later use, let burritos cool completely, then wrap them tightly in foil and store in a large freezer-safe ziptop bag and place in the freezer for up to two months.
- When ready to enjoy, you can reheat them two ways. To use the microwave, remove and discard foil and place on a microwave safe plate. Cover the burrito with a damp paper towel, then cook in the microwave for about 3 minutes. Cut in half to check if the burrito is heated through. If not, cover again with damp paper towel and heat for an additional 1-2 minutes. To reheat in an airfryer, remove and discard foil and place in an airfryer that has been preheated to 400˚F. Cook for about 10-15 minutes, or until warm throughout. Note: After 10 minutes, cut the burrito in half to check if it has been heated through. If not, cook until the inside is warm, about 5 more minutes.
Equipments used:
Notes
- Allow the burrito filling to cool before wrapping it in foil and freezing to avoid sogginess from moisture buildup.
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
40g
(13%)
Protein
30g
(60%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
365mg
(122%)
Sodium
827mg
(34%)
Potassium
711mg
(15%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
1951IU
(39%)
Vitamin C
43mg
(48%)
Calcium
428mg
(43%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4burritos
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 30g | 60% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 365mg | 122% |
| Sodium | 827mg | 34% |
| Potassium | 711mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 1951IU | 39% |
| Vitamin C | 43mg | 48% |
| Calcium | 428mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
64 reviews
Excellent
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