Ah, Pinterest – the source of my food inspiration. I’ve had such fun trying recipes I’ve found on the site and this one was no exception. The concept is great – make a huge batch of breakfast burritos, wrap in saran wrap, and freeze. When you need a quick breakfast on your way out the door, take one out of the freezer, heat in the microwave for a couple minutes and enjoy. Works for me!
The original recipe (which can be found here) called for a mix of eggs, hash browns, sausage and cheese. I generally refrain from eating meat in the morning, so I altered this recipe a bit to still have a high-protein start to the day, but without meat. I also wanted to include a few veggies.
Makes 24 burritos. Approximately 150 calories each.
Ingredients:
24 whole wheat taco tortillas
12 eggs
1/4 cup milk
1 2 lb bag of hash browns
1 medium onion, chopped
1 red pepper, chopped
1 can black beans, drained and rinsed
1 tsp minced garlic
1 cup shredded, low-fat cheese – sharp cheddar, monterey jack, etc.
1 tbsp chile powder
1 tbsp cumin
1 tbsp salt
1 tbsp pepper
1tbsp red pepper (optional)
Cook the hash browns according to package instructions.
Cook the onion, garlic and red pepper in a skillet for about 5 minutes to soften. 
Add the beans at the end of this process to mix flavors.
While cooking the above items, mix together eggs, milk and seasonings.
Add veggies and eggs to the skillet with the hash browns. At this point, I actually separated this mixture between two skillets so it would cook better/faster.
Sprinkle in the cheese and mix together.
Remove from heat and begin spooning mixture into tortillas. I used about 2 tablespoons/tortilla.
Wrap tortillas and lay on a cookie sheet or flat surface with seam down. When finished, wrap each burrito with saran wrap, then place 4 burritos into quart-sized ziplock bags for freezer storage.
When you’re ready to eat one, take it out of the freezer and the plastic wrap, heat in microwave for a minute or two and enjoy with salsa, hot sauce, sour cream or guacamole. Yum!
- 24 whole wheat taco tortillas
- 12 eggs
- 1/4 cup milk
- 1 2 lb bag of hash browns
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 can black beans, drained and rinsed
- 1 tsp minced garlic
- 1 cup shredded, low-fat cheese - sharp cheddar, monterey jack, etc.
- 1 tbsp chile powder
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp pepper
- 1tbsp red pepper (optional)
- Cook the hash browns according to package instructions.
- Cook the onion, garlic and red pepper in a skillet for about 5 minutes to soften.
- Add the beans at the end of this process to mix flavors.
- While cooking the above items, mix together eggs, milk and seasonings.
- Add veggies and eggs to the skillet with the hash browns.
- Sprinkle in the cheese and mix together.
- Remove from heat and begin spooning mixture into tortillas. I used about 2 tablespoons/tortilla.
- Wrap tortillas and lay on a cookie sheet or flat surface with seam down. When finished, wrap each burrito with saran wrap, then place 4 burritos into quart-sized ziplock bags for freezer storage.
- When you're ready to eat one, take it out of the freezer and the plastic wrap, heat in microwave for a minute or two and enjoy with salsa, hot sauce, sour cream or guacamole