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Breakfast Burritos

A little advance preparation makes for a quick, healthy breakfast for busy families. <br>

Source: dinnertonight.tamu.edu

Course: Breakfast

Yield: 8 people



  • 1 tablespoon canola oil
  • 12 red bell pepper (finely chopped)
  • 12 green bell pepper (finely chopped)
  • 12 purple onion (finely chopped)
  • 2 cups liquid egg whites
  • 12 teaspoon garlic powder
  • 12 teaspoon ground cayenne
  • 1 15-ounce can low sodium black beans (drained and rinsed)
  • 8 8-inch whole-wheat tortillas
  • 12 cup cheddar cheese (shredded)


  1. Heat oil in a non-stick or well seasoned skillet over medium heat.
  2. Add onion and bell peppers and cook for 6-7 minutes or until desired tenderness reached.
  3. Mix cayenne pepper and garlic powder with egg whites and add to skillet. Continue cooking on medium heat, stirring occasionally to promote even cooking and prevent sticking.
  4. When egg whites are set but still soft and moist, remove from heat. Transfer to a clean dish and allow to cool for 10-15 minutes before assembling burritos.
  5. Place each tortilla on a piece of plastic wrap.
  6. Add black beans to egg mixture and mix well. Divide egg mixture and cheese evenly among tortillas.
  7. Roll burritos, then wrap each in plastic wrap and place in freezer**.
  8. Once frozen, transfer burritos to a freezer bag or other container suitable for long-term freezer storage. For best quality, use within 3 months.
  9. When ready to eat, remove plastic wrap and loosely wrap in paper towel. Microwave on high for 2 to 2 minutes, or until internal temperature reaches 165 F.

Amount Per Serving (8)

  • Calories: 250
  • Protein: 16
  • Sugar: 2
  • Carbohydrate: 30
  • Fat: 8
  • Cholesterol: 5
  • Sodium: 450
  • Fiber: 7
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