Ingredients
- 12 eggs
- 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
Instructions
- 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.
Category: breakfast, freezer, meal prep, freezer burritosMethod: freezerCuisine: Mexican
