Southwestern Breakfast Burritos
I can’t think of a better way to start the day then with a breakfast burrito. Right?! These Southwestern Breakfast Burritos may be my new favorite thing to prep at the beginning of the week to have burritos all week long. I think you’re going to love these! Not only are the southwestern flavors the best, but these burritos make for the most satisfying meal and an easy option to incorporate in each week for prep.
I don’t know about you but I tend to get sick of the same stuff for breakfast all the time. I love to switch it up while still keeping it super simple! Because no one has time during the week to make any fancy breakfast. The best part about these Southwestern Breakfast Burritos is that you can spend a little extra time at the beginning of the week to have these all week long. They make for a burrito that you can make, freeze and then reheat and still taste SO good! It doesn’t get any better. Each burrito packs in 29 grams of protein and perfect to start the day off with!
What you need for breakfast burritos:
- Burrito sized tortilla
- Eggs
- Cottage Cheese
- Black Beans
- Red bell Pepper
- Yellow Onion
- Taco seasoning
- Avocado Oil
- Pickled Jalapenos
- Cilantro
- Shredded Mexican Cheese
How to make Southwestern Breakfast Burritos:
- Add olive oil to heated non stick skillet and add bell pepper and onion to saute for 2-3 minutes. Add black beans and taco seasoning and mix to combine. Set aside.
- Whisk eggs with cottage cheese and tsp of hot sauce.
- Remove veggies and add the eggs using the same pan. Scramble until done.
- Heat up burrito tortillas for 10 seconds in the microwave to warm up before assembling.
- Assemble burritos with eggs, veggies, shredded cheese and cilantro. Optional to add salsa too. Roll up.
- Place on non-stick skillet to heat up on both sides. Set aside to allow to cool.
- Wrap in plastic wrap or parchment paper to store in the fridge for the week. Burritos will stay in the freezer individually wrapped for up to 3 months.
- In the am, remove from the fridge and place in the microwave for 1-2 minutes.
- Enjoy!
If you want to switch it up, try doing this instead:
- Switch up the veggies you add in!
- Try it with any shredded cheese you have on hand
- Add in spinach for more greens
- Top with fresh salsa
Best method to freeze/reheat breakfast burritos:
- After you prepare your burritos, make sure they have completely cooled before wrapping them in plastic wrap! Once they are cooled, wrap up (as you would a burrito) and place into a large reusable bag or freezer bag.
- Store in the freezer. When you decide you want a burrito, take it out of the freezer to defrost in the fridge for 24 hrs before enjoying.
- In the AM when you want to reheat, unwrap the plastic and place on plate to heat in the microwave for a minute to a minute and half.
- These can also be enjoyed out of the fridge for up to 3-4 days. If storing in the fridge, remove and place in the microwave for 1-2 minutes.
If you like this recipe, you may also enjoy these on One Balanced Life:
- Make Ahead Breakfast Sandwiches
- High Protein Hashbrown Egg Casserole
- Crockpot Egg & Veggie Casserole
FAQs:
These Southwestern Breakfast Burritos will last up the 3 months in the freezer when properly stored. Be sure to make sure they are completely covered in plastic wrap and also stored in a large plastic bag in the freezer.
Be sure to pull out your burritos from the freezer for at least 24 hours before you plan on eating them. Then, I recommend heating them up in the microwave for a minute to a minute and a half. If you’re storing in the fridge, place in the microwave for 1 minute before enjoying.
You want to be sure to use a “burrito” sized tortilla for these to be able to wrap up all the ingredients! I like using a flour tortilla, but you can use any that you prefer.
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Southwestern Breakfast Burritos
These breakfast burritos combine all the delicious southwestern flavors into a burrito that makes for an easy breakfast or great to meal prep! Option to make these into a freezer friendly breakfast too.
Ingredients
- 10 eggs, whisked
- 5 burrito flour tortillas
- 1/2 cup cottage cheese
- 1/2 cup pickled jalapenos (optional)
- 1 red bell pepper, diced
- 1 cup black beans
- 1 cup yellow onion, diced
- 1 tsp hot sauce
- 1 tbsp olive oil
- 1 1/2 tbsp taco seasoning
- 5 tbsp cilantro
- 1/4 tsp salt
- 3/4 cup shredded mexican cheese
Instructions
- Add olive oil to heated non stick skillet and add bell pepper and onion to saute for 2-3 minutes. Add black beans and taco seasoning and mix to combine. Set aside.
- Whisk eggs with cottage cheese and tsp of hot sauce.
- Remove veggies and add the eggs using the same pan. Scramble until done.
- Heat up burrito tortillas for 10 seconds in the microwave to warm up before assembling.
- Assemble burritos with eggs, veggies, shredded cheese and cilantro. Optional to add salsa too. Roll up.
- Place on non-stick skillet to heat up on both sides. Set aside to allow to cool.
- Wrap in plastic wrap or parchment paper to store in the fridge for the week. Burritos will stay in the freezer individually wrapped for up to 3 months.
- In the am, remove from the fridge and place in the microwave for 1-2 minutes.
- Enjoy!
Notes
Adjust taco seasoning to taste if needed.
