Freezer-Friendly Breakfast Burritos

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If you want a breakfast that’s quick on busy mornings but still filling and balanced, these freezer-friendly breakfast burritos are it. With crispy roasted potatoes, veggies, black beans, eggs, and melty cheddar wrapped in a whole-grain tortilla, they’re perfect to meal prep once and enjoy all week.

These burritos are a balanced, energy-boosting meal: eggs and beans provide protein to keep you full, whole-grain tortillas and potatoes add longer-lasting carbs for steady energy, and spinach + bell pepper contribute fiber and key micronutrients. It’s also an easy way to get a satisfying breakfast that’s more affordable than buying one daily — especially when prepped in batches and frozen for quick reheats.

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Ingredients

• 6 (10-inch) whole-grain tortillas

• 1 large potato

• 2 tbsp oil (divided)

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp ground black pepper

• 1 red bell pepper

• 1 cup fresh spinach

• 6 large eggs

• 1 can black beans (rinsed and drained)

• 2/3 cup shredded cheddar cheese

Optional Additions

• 1/2 cup chopped cilantro

• 1/2 cup chopped green onion

• Salsa, pico de gallo, or hot sauce

• 1 large avocado, diced

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Instructions

1) Roast the potatoes

Preheat oven to 425°F and line a baking sheet with parchment paper. Cut the potato into ½-inch pieces and place on the sheet. Drizzle with 1 tbsp oil and season with half of the salt, garlic powder, onion powder, and pepper. Toss to coat, spread evenly, and bake for 30 minutes, until golden and crisp.

2) Cook the vegetables

Heat a pan over medium heat. Add the red bell pepper and cook 4–5 minutes per side until softened and lightly charred. Add the spinach for the last 30 seconds, just until wilted. Remove from the pan and slice the pepper into strips.

3) Scramble the eggs

Whisk eggs in a bowl until smooth. Stir in black beans and the remaining seasoning. Heat 1 tbsp oil in a skillet over medium heat, then add the egg mixture. Cook, stirring often, until just set (2–4 minutes). Stir in cheddar cheese and remove from heat.

4) Warm the tortillas

Warm tortillas in the microwave for 10–20 seconds or briefly in a skillet to make them easier to roll.

5) Assemble the burritos

Divide peppers and spinach among tortillas. Top with scrambled eggs, black beans, and roasted potatoes. Fold the bottom over the filling, tuck in the sides, and roll tightly. Place seam-side down and repeat with remaining burritos.

6) Serve or store

• To serve now: Top with avocado, cilantro, and green onion (if using). Serve with salsa, pico de gallo, or hot sauce.

• To freeze: Let burritos cool completely, wrap individually in plastic wrap, and store in a freezer-safe bag for 3–6 months.

• To reheat: Remove plastic wrap, wrap in a damp paper towel, and microwave 2–3 minutes until heated through.

Fun Tip! If serving right away, top with avocado, cilantro, and green onion (if using). Serve with salsa, pico de gallo, or hot sauce.

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Storage and Freezing (Meal Prep)

Fridge

• Store wrapped burritos in the fridge for up to 3–4 days.

Freezer

1. Let burritos cool to room temperature.

2. Wrap each burrito in plastic wrap.

3. Place in a freezer-safe bag and squeeze out air before sealing.

4. Freeze up to 3–6 months for best flavor.

Reheating from frozen

1. Unwrap plastic wrap.

2. Wrap burrito in a damp paper towel.

3. Microwave 2–3 minutes, until warmed through.