Breakfast Burritos You’ll Want Ready Every Morning
Filling vegetarian breakfast burritos made with eggs, black beans, quinoa, salsa, and cheddar cheese. Perfect for meal prep, busy mornings, and freezer-friendly breakfasts.
Ingredients
- 12 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup jarred salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked quinoa
- ¾ cup shredded cheddar cheese
- 8 (8-inch) whole-wheat tortillas
- Fresh cilantro, optional
Instructions
- In a large mixing bowl, whisk together the eggs, garlic powder, onion powder, salt, and black pepper.
- Heat a large skillet over medium-high heat and lightly coat with cooking spray.
- Add the eggs and gently scramble until just cooked through. Remove from the heat.
- Stir the salsa, black beans, cooked quinoa, and shredded cheddar into the scrambled eggs.
- Place about ⅓ cup of the filling in the center of each tortilla.
- Fold the sides of the tortilla inward, then roll tightly into a burrito.
- Repeat with the remaining tortillas and filling.
- Serve immediately, or allow the burritos to cool slightly before wrapping and storing for meal prep.
Notes
Refrigerator: Store individually wrapped burritos in the refrigerator for up to 3–4 days.
Freezer: Wrap each burrito tightly and freeze for up to 3 months.
Reheating: Remove the wrapping, place the burrito on a microwave-safe plate, cover with a paper towel, and microwave for 1–3 minutes or until heated through. For a crispier tortilla, finish it in a skillet for a few minutes.
Nutrition
Serving: 1burritoCalories: 380kcalCarbohydrates: 52gProtein: 25gFat: 9gSaturated Fat: 3gFiber: 11gSugar: 2g
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