Southwest Breakfast Burrito
Simple and easy breakfast meal prep that is delicious and full of layers of flavor
Equipment
- tin foil - enough to wrap each burrito (12 total) individually
Ingredients
- 1 dozen eggs
- 1/2 bell pepper diced, any color works
- 1/2 onion diced
- 1 c shredded cheese of choice cheddar, Mexican, or colby jack all work
- 1/2 c black beans
- 8 oz can of tomato and green chilis
- salt and pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 1 lb chorizo or breakfast sausage of choice
- 12 large tortillas at room temperature
Instructions
- Cook the breakfast sausage completely, according to packaging directions. Drain excess fat once cooked
- In a large bowl, crack the eggs and whisk to combine completely. Add in chopped onion and pepper, black beans, tomatoes, salt, pepper, and garlic
- In a large pot, scramble the egg mixture on low to medium heat, until the eggs are about halfway cooked. Add in cheese and cooked meat and continue to cook eggs all the way through
- Lay out each tortilla on a square of tin foil
- Divide egg mixture into the middle of each tortilla, being careful to not overfill. Allow to cool completely
- Wrap tortillas into burritos, and wrap the foil around each burrito. Store in a ziplock bag in the freezer for up to 4 months
To Reheat
- Thawed: You may remove the burrito from the freezer and allow to defrost in the refrigerator overnight. Wrap a moist paper towel around the burrito, after removing the tin foil, and heat for 1-2 minutes or until the burrito is heated evenly
- Frozen: wrap a moist paper towel around the burrito, after removing the tin foil, and heat for 2 minutes on 5 power and then for another 1- 2 minutes at full power, or until the burrito is heated evenly