Give your stomach a meal to drool over with these Freezer Friendly Southwestern Breakfast Burritos. Made with bacon, cheese, beans, and more, this recipe is perfect for brunch for 6, or your weekly meal prep!
Yield6 burritos 1x
1 pack turkey bacon (about 8 slices)
1 small yellow onion, diced
1 red pepper, diced
1 can black beans, drained and rinsed
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1.5 cups shredded cheddar cheese
1/2 cup chopped cilantro
6 burrito size tortillas
In a large pan, cook bacon according to package directions. Set aside once cooked to cool.
In same pan, add nonstick spray and add eggs. Scramble directly in pan. Once fully cooked, place in a large bowl.
In the same pan, add more nonstick spray. Cook peppers and onions until softened, about 8-10 minutes. Then add in drained black beans and salt, pepper, cumin, and paprika.
Turn off heat and add beans to bowl with eggs. Let cool at least 15 minutes to help prevent sogginess in the tortilla.
Dice up turkey bacon into small pieces and add to egg mixture. Stir.
Cut 6 squares of parchment paper and 6 squares of aluminum foil and place one tortilla on top of each set. It should be foil, parchment on top, tortilla on top.
Add about 2 tbsp of cheese to each tortilla, then add about 3/4 cup egg mixture on top. Sprinkle cilantro on top.
Roll tortilla by folding in the sides and gently tucking the tortilla as you roll it over. Keep tucking in the sides as you slowly roll.
Repeat this step to roll the burrito with the parchment and aluminum foil so that they are fully wrapped. I like to wrap the foil and parchment by going from one bottom corner and going across the foil.
Eat immediately, or store in freezer.
To reheat, unwrap and microwave for 1-2 minutes. Or toast in toaster oven for 10-15 minutes at 400.