Why You’ll Love This Recipe

• ✓Ready in just 20 minutes for a quick and easy breakfast.
• ✓Perfect for meal prep – make a batch for the week!
• ✓Fully customizable with your favorite veggies and proteins.
• ✓Packed with over 20g of protein to keep you satisfied.

Equipment You’ll Need

• ✓Large non-stick skillet
• ✓Mixing bowl
• ✓Whisk or fork
• ✓Spatula
• ✓Knife
• ✓Cutting board

Ingredients

• ✓8 large eggs
• ✓1/4 cup milk (any kind)
• ✓1/2 tsp salt
• ✓1/4 tsp black pepper
• ✓1 tbsp olive oil
• ✓1/2 red bell pepper, finely diced
• ✓1/4 red onion, finely diced
• ✓1 cup canned black beans, rinsed and drained
• ✓1 cup shredded Monterey Jack or cheddar cheese
• ✓4 large (10-inch) whole wheat tortillas
• ✓Optional toppings: avocado, salsa, cilantro, sour cream or Greek yogurt

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until light and frothy. Set aside.
2. Heat the olive oil in a large non-stick skillet over medium heat. Add the diced bell pepper and red onion and sauté for 3-4 minutes, until softened.
3. Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently with a spatula, until the eggs are just set but still soft and slightly moist, about 2-3 minutes. Remove from heat and stir in the rinsed black beans.
4. Warm the tortillas one at a time in the microwave for 15-20 seconds or in a dry skillet until they are soft and pliable.
5. Assemble the burritos: Lay a warm tortilla flat. Spoon about a quarter of the egg mixture onto the center. Sprinkle with 1/4 cup of shredded cheese.
6. To fold, fold in the two sides, then tightly roll the bottom edge up and over the filling to form a compact burrito.
7. Serve immediately with your favorite toppings, or see storage tips for meal prep.

Expert Cooking Tips

• ✓Don’t overcook your eggs! Pull them from the heat when they are slightly underdone, as they will continue to cook from the residual heat. This keeps them moist and fluffy.
• ✓Warming the tortillas is a crucial step. Cold tortillas will crack and break when you try to roll them.
• ✓For an extra golden-brown and sealed burrito, you can place the rolled burritos seam-side down in the hot skillet for a minute or two until crispy.

Substitutions and Variations

This recipe is incredibly versatile! For a non-vegetarian option, add cooked crumbled sausage, bacon, or chorizo. Feel free to swap the bell pepper and onion for other veggies like spinach, mushrooms, or jalapeños. Use a dairy-free cheese and milk alternative for a dairy-free version. For a gluten-free option, simply use your favorite gluten-free tortillas.

Common Mistakes to Avoid

A common mistake is overfilling the burrito, which makes it impossible to roll neatly. Stick to about a quarter of the filling per large tortilla. Another pitfall is not draining and rinsing the black beans properly, which can make the filling watery. Finally, be sure to use large enough tortillas (10-inch is ideal) to comfortably hold all the delicious fillings.

Serving Suggestions

These breakfast burritos are a complete meal on their own, but they are fantastic served with a side of fresh salsa, guacamole, or a dollop of Greek yogurt for extra creaminess. A side of fresh fruit like melon or berries also pairs beautifully and adds a refreshing contrast.

Storage and Reheating Tips

For meal prep, allow the burritos to cool completely. Wrap each burrito individually and tightly in plastic wrap, then aluminum foil. They can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat from the fridge, microwave for 1-2 minutes. To reheat from frozen, unwrap, wrap in a damp paper towel, and microwave for 3-4 minutes, flipping halfway through, or until heated through.

Frequently Asked Questions

Can I make these breakfast burritos ahead of time?

Absolutely! This recipe is perfect for meal prep. Follow the storage instructions to prepare a batch for quick breakfasts throughout the week.

How do I prevent my burritos from getting soggy?

To prevent sogginess, make sure your egg and vegetable mixture isn’t too wet. Let the filling cool slightly before assembling the burritos, as hot steam can create condensation. When reheating, using a toaster oven or air fryer can help re-crisp the tortilla.

Can I add potatoes or hash browns?

Yes! Cooked, diced potatoes or crispy hash browns are a delicious addition. Add about 1 cup of cooked potatoes to the filling mixture for extra heartiness.

Conclusion

There you have it – a simple, healthy, and incredibly satisfying breakfast that will revolutionize your mornings. Whether you’re making them for a weekend brunch or prepping for the week ahead, these scrambled egg breakfast burritos are sure to be a hit. Enjoy!