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Easy Flavor-Packed Breakfast Burrito Meal Prep Recipe for Quick Mornings

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A quick and easy breakfast burrito recipe perfect for meal prep, combining fluffy scrambled eggs, savory beans, melty cheese, and sautéed veggies wrapped in a warm tortilla. Ideal for busy mornings and customizable to suit various dietary needs.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup black beans, drained and rinsed
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 bell pepper, diced
  • 1/2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 6 large flour tortillas (10-inch size)
  • 1 tablespoon olive oil or butter
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Salsa or hot sauce, for serving (optional)

Instructions

  1. Dice one bell pepper and finely chop half a medium onion. Mince two garlic cloves. This should take about 5 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and bell pepper, cooking for 4-5 minutes until softened and slightly caramelized. Add the garlic and cook for another 30 seconds until fragrant. Stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, mixing well to coat the veggies evenly. Remove from the pan and set aside.
  3. Crack 6 large eggs into a bowl, season with salt and pepper, and whisk until blended. Add about 1 tablespoon of water or milk for fluffiness.
  4. In the same skillet, heat a little more oil or butter if needed over medium-low heat. Pour in eggs and cook gently, stirring constantly with a spatula, until softly set but still moist, about 3-4 minutes. Be careful not to overcook.
  5. Return the sautéed veggies to the pan with the eggs. Add 1 cup drained black beans and stir gently to combine. Taste and adjust seasoning if needed.
  6. Heat each tortilla in a dry skillet for about 20 seconds per side until pliable and slightly toasted.
  7. Lay a tortilla flat, scoop about 1/2 cup of the egg mixture onto the center, and sprinkle with a mix of shredded cheddar and Monterey Jack cheese (about 1/4 cup total). Add chopped fresh cilantro if using. Fold in the sides and roll the burrito tightly from one end to the other.
  8. Wrap each burrito individually in foil or parchment paper. Place them in a freezer-safe bag or container if not eating right away.
  9. To enjoy, unwrap the burrito and microwave on high for 1-2 minutes or until heated through. Alternatively, reheat in a 350°F (175°C) oven for 15-20 minutes wrapped in foil to keep them moist.

Notes

Cook eggs gently on medium-low heat to keep them creamy and avoid rubbery texture. Warm tortillas before assembling to prevent tearing. Wrap burritos tightly for freezing to maintain shape and avoid freezer burn. Smaller, evenly filled burritos reheat more evenly and are easier to eat on the go.

Nutrition

Keywords: breakfast burrito, meal prep, quick breakfast, easy breakfast, scrambled eggs, black beans, cheese, healthy breakfast

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