Freezer Breakfast Burritos

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 12 eggs
• 2 cups spinach
• 1 cup salsa
• 1 can (540 ml) black beans
• 1 cup shredded cheese (light cheddar cheese here)
• 8 multigrain or white tortillas
• Salt and pepper to taste
• Crushed chilies/hot sauce to taste (optional)

Steps

1. In a large skillet, heat the oil over medium heat and sauté the onions and peppers for 5 to 6 minutes. Add the eggs and continue cooking, stirring frequently, until almost completely cooked, then add the spinach, salsa and black beans. Season with salt and pepper to taste and add a touch of spice if you like it spicier. Continue cooking for 1 to 2 minutes. Set aside and let cool completely, especially if you plan to freeze them.
2. On a work surface, assemble the burritos by spreading the cooled egg mixture and cheese. Close each burrito by folding the two ends of the tortilla widthwise and rolling lengthwise.
3. Heat a non-stick skillet and grill each burrito for about 2 minutes on each side, or until golden brown. This step can also be done using a panini press and helps with the texture of the burrito especially if you decide to freeze it.
4. Place the burritos in an airtight container or bag by wrapping them in paper towels, then parchment paper. Freeze. Enjoy these nutritious breakfasts on your next busy mornings and serve with your favorite sides!

To defrost and reheat the burritos

• The burritos can be defrosted in the fridge the night before. The next day, remove the parchment paper and cook in the microwave for 1 to 2 minutes or in a non-stick pan for about 2 minutes on each side. Serve with your favorite sides.
• The burritos can be reheated the same morning by removing the parchment paper and cooking them for 4 minutes in the microwave on “defrost”, then 1 to 2 minutes in the microwave or 2 minutes on each side in a non-stick pan. Serve with your favorite sides.

Nutritional value (1 burrito)

• Calories: 457 kcal
• Protein: 25 g
• Carbohydrates: 44 g
• Fiber: 12 g
• Fat: 20 g

Tip

Feel free to make the recipe in double or triple quantities to stock up on lunch on the go.

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