Southwest Breakfast Burritos
These easy homemade Southwest breakfast burritos are great for breakfast on the go. They also freeze well!
Servings: 4 burritos
Equipment
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-sized tortilla
- Cooking spray as needed
Instructions
- In a large, nonstick skillet, heat the olive oil over medium heat. Add the red bell 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 the 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 the 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 1–2 more minutes, or until the cheese has melted. Remove the egg mixture from the heat and let it cool slightly.
- Once the 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's 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 the remaining egg mixture and tortillas.
- Spray a large nonstick skillet with cooking spray, then set it 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 bottoms are deeply golden brown. Remove from the heat and repeat with the remaining burritos.
- Cut in half and serve immediately.
Video
Notes
My Top Tip: Seal the tortillas closed with cheese. The cheese melts and helps hold the burritos together so they don't fall apart in the pan. Plus, more cheese is always a good idea!
Storage: Let the breakfast burritos cool to room temperature, then wrap each burrito in foil and refrigerate. The tortillas will get soggy quickly, so eat them within 1–2 days of assembling. On its own, the egg mixture will last 3–4 days in the fridge.
Freezing: Assemble the breakfast burritos, let cool to room temperature, and wrap each one in foil to help prevent freezer burn. Place the foil-wrapped burritos in a freezer-safe bag or container and freeze for 2–3 months. To reheat, you can put them straight in the microwave, air fryer, or oven without thawing.
- To reheat in the microwave, place the unwrapped burrito on a microwave-safe plate, cover it with a damp paper towel, and microwave for about 3 minutes. Cut the burrito in half to check if it's heated through. If not, cover again with a damp paper towel and heat for an additional 1–2 minutes, or until warmed through.
- To reheat in the air fryer, place the unwrapped burrito in the air fryer at 400ºF and cook for 10–15 minutes. Cut the burrito in half to check if it's heated through. If not, cook for an additional 5 minutes, or until warmed through.
- To reheat in the oven, place the unwrapped burrito on a baking sheet and bake at 375ºF for 15–20 minutes. Cut the burrito in half to check if it's heated through. If not, bake for an additional 5 minutes, or until warmed through.
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
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