Breakfast burritos (freeze great)!
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Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 242.6
- Total Fat: 7.4 g
- Cholesterol: 94.8 mg
- Sodium: 606.3 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.0 g
- Protein: 11.9 g
View full nutritional breakdown of Breakfast burritos (freeze great)! calories by ingredient
Introduction
Great on the go breakfast, recipe makes 12 small burritos Great on the go breakfast, recipe makes 12 small burritosNumber of Servings: 12
Ingredients
-
12 soft taco shells (I used white flour, could use whole wheat if you can find it), or larger burrito size if you wanted larger/fewer servings
6 eggs plus 6 egg whites
5 strips of bacon (I wanted to use up what we had, could also use turkey bacon or sausage of your choice)
1 can reduced sodium black beans, drained and rinsed
You can use whatever veggies you like. For the calculations in this recipe, I used
1 seeded chopped tomato
1 chopped red pepper
1/2 c handful of frozen spinach I had in freezer (thawed and drained as much as possible)
red pepper flakes (or hot sauce) to taste
Tips
Rinsing the beans cuts down on the sodium which isn't accounted for with the nutritionals - could also use dried beans. Original recipe I was following called for pepper jack cheese in egg mixture, but I didn't find it added enough taste to warrant the added calories/fat.
If you're not running out the door, great served with side of salsa, guac, and sour cream.
Directions
Add bacon to a large pan.
While bacon is cooking, chop/prepare your veggies.
When bacon is cooked enough to be crumbled, put on paper towels to drain. Remove bacon fat from pan.
In same pan, heat peppers (and onions if you want to use them) for 5-8 mins until cooked through/charred. Add other softer veggies like tomato and spinach and black beans. Heat through - about 2-3 minutes. Season with red pepper flakes.
While veggies are cooking, put eggs and egg whites in bowl and wisk.
Remove veggie mixture from pan and put aside. In same pan, scramble eggs. Season with salt and pepper as desired. While eggs are cooking, crumble bacon and add to the veggie mixture.
In each tortilla, add a few spoonfuls of eggs and top with veggie and bean mix and roll up.
Once all burritos are rolled up, you can roll each one in plastic wrap and put them into a freezer bag for freezing.
To reheat, remove one from freezer and remove plastic wrap. Wrap in paper towel and put on microwave safe plate and heat for ~ 75 seconds. Depending on how big your burritos are, you may need to increase/decrease reheat time.
Serving Size: makes 12 small burritos
While bacon is cooking, chop/prepare your veggies.
When bacon is cooked enough to be crumbled, put on paper towels to drain. Remove bacon fat from pan.
In same pan, heat peppers (and onions if you want to use them) for 5-8 mins until cooked through/charred. Add other softer veggies like tomato and spinach and black beans. Heat through - about 2-3 minutes. Season with red pepper flakes.
While veggies are cooking, put eggs and egg whites in bowl and wisk.
Remove veggie mixture from pan and put aside. In same pan, scramble eggs. Season with salt and pepper as desired. While eggs are cooking, crumble bacon and add to the veggie mixture.
In each tortilla, add a few spoonfuls of eggs and top with veggie and bean mix and roll up.
Once all burritos are rolled up, you can roll each one in plastic wrap and put them into a freezer bag for freezing.
To reheat, remove one from freezer and remove plastic wrap. Wrap in paper towel and put on microwave safe plate and heat for ~ 75 seconds. Depending on how big your burritos are, you may need to increase/decrease reheat time.
Serving Size: makes 12 small burritos