Southwest Breakfast Burrito

5 from 10 votes

This Southwest breakfast burrito is perfect for freezing and makes a great breakfast on the go! If you're into meal prep, this recipe is for you!

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This Southwest breakfast burrito is packed with flavor and will keep you satisfied all morning long. Plus, it’s easy to customize depending on your preferences, AND it’s great for freezing for the week ahead. Sweet red bell peppers, onions, and black beans make for a great combination of flavors and textures, while eggs and cheese add some necessary protein. Top it off with your favorite salsa for a bit of spice, and you’re good to go!

1 burrito cut in half and stacked on top of an uncut one.

Making breakfast for the week can be a huge time-saver, and it’s a great way to make sure you have a healthy breakfast every day without having to get up extra early to make it. This southwest breakfast burrito is perfect for meal prep! You can freeze these burritos for later in the week or eat them fresh. Whichever you decide, you’ll be glad you have a delicious and satisfying breakfast waiting for you in the morning.

why you’ll love this make-ahead breakfast burrito

  • Four ready-to-go breakfast burritos in under 30 minutes. That’s my kind of breakfast meal prep! You can even double or triple the recipe to make 8 or 12 burritos in one sitting! When ready to eat, just reheat, and you’re out the door!
  • Flavor-packed. The salsa paired with the fresh bell peppers and onions may not some like much seasoning, but I promise it’s the perfect amount. If you want more of a southwestern flavor boost, consider adding some chopped green chilies to the mix.
  • Perfectly customize-able. Don’t like black beans? Leave them out! Love corn? Add it in! The great thing about making your own breakfast burrito is that you can make it exactly to your liking.
  • Filling and satisfying. Get ready to feel and stay full until lunchtime! These breakfast burritos have the perfect combination of protein, healthy fats, and complex carbs to give you sustained energy all morning long.

Ingredients to make a Southwest Breakfast Burrito

  • Eggs: I always use large eggs in my breakfast burritos. You could also use medium or extra-large, but the large ones seem to work best.
  • Milk: Milk helps to make the eggs nice and fluffy. You could also use water, but I find that the milk adds a bit more richness.
  • Bell pepper: I used one red bell pepper, but you could also use green, yellow, or orange.
  • Onion: Red onion gives the best flavor to this breakfast burrito, but you could also use white or yellow onion.
  • Black beans: I like to use black beans in my breakfast burritos because they add a lot of flavor and they’re a good source of protein and fiber. You could also use pinto beans or leave them out altogether.
  • Cheese: Cheddar cheese adds a nice sharp flavor to these burritos, but you could also use Monterey Jack, pepper Jack, or even a Mexican blend.
  • Salsa: I like to use a mild salsa in my breakfast burritos for just a hint of heat. If you like things spicier, feel free to use a medium or hot salsa.
  • Flour Tortillas: This recipe makes some big burritos, so I like to use large burrito-size tortillas. You could also use the smaller ones if you prefer, but make sure you adjust the filling size accordingly.
Ingredients for recipe before being prepped: shredding cheese, whole eggs, red pepper, oil, red onion, salsa, milk, black beans, and a large tortilla shell folded in half.

How to make Breakfast Burritos With Black Beans

  1. In a large, nonstick skillet, heat olive oil. Add red pepper and onion and season to taste with salt and pepper. Cook, stirring occasionally until the vegetables begin to soften.
  2. When the vegetables have softened, add the egg mixture to the skillet. Cook, stirring constantly until the eggs have cooked through.
  3. Add cheddar cheese and black beans to the eggs.
  4. Continue cooking until the cheese has melted.
  5. Place a tortilla on a clean, dry surface. Add about 1 ½ cups of the egg mixture to the center of the tortilla. Fold the tortilla up.
  6. Spray a large nonstick skillet with cooking spray. Working with two burritos at a time, place them seam side down in the hot pan and cook until the bottom is deeply golden brown. Remove from heat and repeat with remaining burritos.
6 image collage cooking filling in one pan, filling a tortilla, and grilling it as a burrito.

how to freeze burritos

Assemble the burritos, and let cool to room temperature. Wrap each burrito in foil to help prevent freezer burn. Place the wrapped burritos in a freezer-safe bag or container and freeze for up to three months.

To reheat

You can go straight from the freezer to the microwave, air fryer, or oven without thawing beforehand. Making it a great last-minute breakfast option.

  • Microwave

Remove and discard the tin 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 a damp paper towel and heat for an additional 1-2 minutes.

  • Air fryer

To reheat in an air fryer, remove and discard foil and place in an air fryer that has been preheated to 400˚F. Cook for about 10-15 minutes, or until warm throughout. 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.

  • Oven

Preheat the oven to 375˚F. Remove and discard the foil, then place on a baking sheet. Bake for about 20 minutes, or until heated through. After 15 minutes, cut it in half to check if it has been heated through. If not, bake until the inside is warm, about another 5 minutes.

2 burritos wrapped in foil in a zip top bag.

Tips for making homemade breakfast burritos

  1. Add cheese at the edges of the tortilla before sealing on the pan. The cheese will melt and help to secure the large burritos together so they don’t fall apart when removed from the pan or after freezing.
  2. Don’t overcook the eggs. You want them to be cooked through but still soft and fluffy. If they’re too dry, they may become rubbery when reheated.
  3. If you’re freezing the burritos, let them cool completely before wrapping in foil. This will help to prevent condensation from forming and making the tortillas soggy and also reduces the chance of freezer burn. The more moisture, the more likely it is that freezer burn will occur.
  4. Don’t skip out on the foil. The foil helps to keep the burritos from drying out in the freezer and acts as another layer of protection for the delicate contents of the burrito.

popular substitutions & additions

  • Mix and match the ingredients. You don’t just have to stick to the recipe! You can add anything you want to the eggs, like fresh veggies, leftover veggies, potatoes, and even spaghetti…
  • Go egg-free. You can use potatoes, tofu, or even just more veggies in place of the eggs. Just make sure you increase the amount of oil used to cook them, so they don’t stick to the pan.
  • Add more heat. If you want a spicier breakfast burrito, add some diced jalapeños or chipotle pepper in adobo sauce.
  • Make it meaty. You could add some cooked turkey bacon or turkey sausage to the burrito for an extra protein boost.
One burrito wrapped in foil, cut in half with hands holding both halves side by side.

what to serve/pair with your breakfast burrito

Frequently asked questions

What’s the best way to reheat a breakfast burrito?

I recommend reheating in the microwave, wrapped in a damp paper towel. This will help to keep the tortilla from drying out. Just make sure not to overcook the eggs! If you want a crispy tortilla, you can reheat it in a dry skillet over medium heat until warmed through.

Why is my breakfast burrito soggy?

There are a few reasons why your breakfast burrito might be soggy. One is that you didn’t let it cool completely before wrapping it in foil and freezing it. This causes condensation to form, which can make the tortilla soggy. Another reason is that you might have used too much salsa, which can also make the tortilla soggy. You want the filling to be moist, but not saturated.

Can I use plastic wrap instead of foil?

Yes, you can use plastic wrap instead of foil. Just make sure to use freezer-safe plastic wrap so that it doesn’t tear when you’re trying to remove it from the burrito. I find that foil is easier to work with and provides a better seal.

Burrito cut in half on a plate with slices of avocado on top and a small side of salsa.

There you have it! A delicious, filling, and easy breakfast burrito that you can make ahead of time and enjoy all week long. So what are you waiting for? This Southwest breakfast burrito is a great way to have a quick and easy breakfast during the week. The recipe is simple to follow, and you can customize it with your favorite ingredients. Plus, the burritos freeze well, so you can have them on hand for those busy mornings. What are your favorite breakfast burrito ingredients? Share in the comments below!

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Breakfast Burritos

This Southwest breakfast burrito is perfect for freezing and makes a great breakfast on the go! If you're into meal prep, this recipe is for you!
5 from 10 votes
Servings 4 burritos
Course Breakfast
Calories 524
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins

Ingredients
  

  • 1 tablespoon olive oil
  • 1 red pepper seeded and diced
  • ½ red onion diced
  • Salt and pepper to taste
  • 8 eggs
  • ½ cup milk
  • ½ cup prepared salsa
  • Hot sauce to taste (optional)
  • 1 ¼ cups shredded cheddar cheese divided
  • 1 14.5 ounce can black beans drained and rinsed
  • 4 large burrito size flour tortillas
  • Nonstick 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.

Notes

Tip: Let your breakfast burrito cool before wrapping it in foil and freezing it to avoid excess moisture buildup. 

Nutrition

Calories: 524kcal, Carbohydrates: 40g, Protein: 30g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 365mg, Sodium: 827mg, Potassium: 711mg, Fiber: 10g, Sugar: 6g, Vitamin A: 1951IU, Vitamin C: 43mg, Calcium: 428mg, Iron: 5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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1 burrito cut in half and stacked on top of an uncut one.

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