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Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.
Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.
One of the best things about homemade breakfast burritos is how easily they can be customized to fit each family member’s unique nutritional needs and preferences. If you’re making a batch for the whole family, prepare a basic filling and let everyone choose their own combination of ingredients. Spice fiends might want to add jalapenos or hot sauce, while vegetable lovers can pack in sauteed broccoli or diced roasted sweet potatoes. Just remember to label the different varieties separately before storing, e.g. “Mild” and “Spicy.”
Although it’s best to avoid mixing in ingredients that don’t freeze well – like avocado or fresh tomatoes – you can always serve the reheated burritos with a side of guacamole or pico de gallo for even more flavor and nutrition.
Find more school-year meal prep inspiration at Culinary.net.
Healthy Make-Ahead Breakfast Burritos
Recipe adapted from The Gracious Pantry
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
2 teaspoons extra-virgin olive oil
1 small red onion, diced
1 large red bell pepper, diced
2 cloves garlic, minced
1 cup chopped fresh spinach
1 cup cooked black beans
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 tablespoons salsa
salt, to taste
pepper, to taste
6 large eggs
2 tablespoons unsweetened almond milk, water or dairy milk
4 large whole-grain tortillas
1/2 cup shredded Mexican cheese blend
In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.
Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.
Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.
Photo courtesy of Unsplash
Source: Culinary.net
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