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Breakfast Burritos

These make-ahead breakfast burritos are packed with protein and keep your mornings stress-free, perfect for busy school days.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 burritos
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Burrito Filling
  • 12 large eggs Scrambled
  • 1 can black beans Rinsed and drained
  • 2 cups spinach Fresh, chopped
  • 2 cups shredded cheese Cheddar or your choice
  • 12 large flour tortillas For wrapping

Method
 

Preparation
  1. In a large skillet, scramble the eggs over medium heat until cooked through.
  2. Add black beans and spinach, stir and cook until spinach is wilted.
  3. Remove from heat and mix in the shredded cheese until melted.
Assembly
  1. Lay a tortilla flat and spoon about 1/2 cup of the filling into the center.
  2. Fold the sides of the tortilla in and roll it up tightly from the bottom to the top.
  3. Wrap tightly in foil or plastic wrap if storing for later.
Cooking (Optional)
  1. If desired, you can heat the burritos in a skillet to crisp the exterior before serving.

Notes

These burritos can be stored in the fridge for up to 4 days or frozen for longer storage. Reheat in the microwave or oven when ready to eat. Experiment with different fillings to keep things new.