Print Recipe

Make-ahead Southwest Breakfast Burritos

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Author: Fit Girl in Flight, with Eggland's Best Eggs

Ingredients

  • 1/4 large red bell pepper
  • 1/2 bunch green onions
  • 2 jalapeno peppers
  • Cooking spray
  • 1/2 bag frozen spinach thawed
  • 1/2 can of black beans drained
  • 8 Eggland's Best Large eggs
  • 1/2 c low curd cottage cheese
  • 1 T cumin
  • 1 T chili powder
  • Salt black pepper, and cayenne pepper to taste
  • 4 oz part skim shredded Mexican blend cheese
  • 8 12 " round flour tortillas

Instructions

  • Finely dice the bell pepper, green onion stems, and jalapeños.
  • Spray medium skillet with cooking spray. Saute diced vegetables over medium heat for 3-5 minutes.
  • Add spinach and black beans. Cook for an additional 3-4 minutes. Set aside and clean skillet.
  • In a small bowl, whisk together Eggland's Best eggs and cottage cheese.
  • Heat cooking spray in a skillet over medium heat.
  • Pour egg/cottage cheese mixture into the skillet. Let cook without stirring for 1-2 minutes, until the bottom of the eggs begin to firm.
  • Stir periodically and continue to cook for 3-4 more minutes, until scrambled eggs are set.
  • Remove from heat. Mix in veggie/bean mixture.
  • Add seasoning. Mix gently.
  • Spoon mixture evenly into each tortilla. Add 2T cheese to each tortilla.
  • Fold in sides of tortilla and roll to form burritos.
  • Wrap each burrito in foil, and place wrapped burritos in freezer safe gallon bag. Store in the freezer until ready to eat.
  • TO REHEAT: Place burrito(s) in the fridge overnight to thaw. In the morning, preheat the oven to 350. Wrap the burrito in foil and place on cookie sheet. Bake 10-15 minutes, or until hot.