Classic Breakfast Burritos

Breakfast

When I think of a grab-and-go breakfast, my mind instinctively thinks, “How is this going to work?!” Because an ideal breakfast, with the right balance of carbs, protein, fat, and flavor, is hard to whip together during my morning’s flurry of activities.

Meal prepping is something I am actively working on, especially with the new addition to my family on their way. So after discussing with friends who have similarly gone through this process, I thought why not turn the Classic Breakfast Burrito and make it into an easy, no-brainer weekday breakfast?

Breakfast burritos can be extravagant and decadent (think chorizo, avocado, different sauces- check out my Breakfast Tacos recipe if you want to go all out) or take on a simpler form. For this make-ahead version, I’ve pared it down into just the essentials: Soft scrambled eggs, smoky black beans, potato hash, and some green veggie. Lately, I’ve been using ramps from my garden, but scallions and spinach work year-round.

I’ll admit that there are no fancy techniques nor secrets to creating these components. But the main takeaway is that spending just 30 minutes at the start of the week prepping can save so much time later on. Because these freeze well, you can make a big batch, freeze them, and defrost throughout the week. Just like cookie dough! Simply toss them into a microwave or place onto a stovetop, and you have breakfast in seconds. What a cheat!

Course: Breakfast

Servings: 6 Breakfast Burritos

Cook time: 30 Minutes

Ingredients

Olive oil
2 tsp paprika
1/2 tsp chili flakes
1 large onion, diced
2 medium potatoes, scrubbed and cubed
12 eggs, at room temperature
1 16 oz can black beans, rinsed
1 tsp cumin
Salt and pepper to taste
6 tortillas
4 oz cheddar cheese, shredded (about 1 cup)
1 bunch of scallions, chopped

Directions

In a large pan, heat 1/4 cup olive oil until shimmering. Add paprika and chili flakes, cooking until fragrant, around 30 seconds. Add onions and potatoes, sautéing until crisp and golden brown, around 20 minutes. Set aside.
In a large bowl, crack 12 eggs and whisk until thoroughly mixed. Add salt and pepper. Add eggs to a preheated, oiled skillet over medium heat, and scramble until your desired texture. Set aside.
In a separate bowl, combine beans with salt and cumin. Set aside.
On a large baking sheet, arrange tortillas. Divide cheese among the 6 tortillas followed by beans, potato-onion hash, and eggs. Garnish with veggies. (Option to add hot sauce now!) Wrap and place in aluminum foil.
Freeze. Defrost when needed, and enjoy!