Description
These meal prep breakfast burritos are packed with fluffy eggs, protein-rich egg whites, fiber-filled black beans, and fresh vegetables, all wrapped for a convenient grab-and-go breakfast.
Ingredients
- 4 large eggs
- 1 cup egg whites
- 1 cup black beans, rinsed and drained
- 1 cup spinach, chopped
- 1/2 cup bell peppers, diced
- 1/2 cup low-fat cheese (optional)
- 4 whole wheat tortillas
- Salt and pepper to taste
- Salsa (optional, for serving)
Instructions
- Scramble the eggs. Heat a large skillet over medium heat. Add the eggs and egg whites. Scramble until fully cooked but still tender. Season with salt and pepper.
- Add the mix-ins. Stir in the black beans, spinach, and bell peppers. Cook for 2–3 minutes, just until the peppers soften slightly and the spinach wilts.
- Finish with cheese (optional). Turn off the heat and stir in the cheese so it melts without overcooking the eggs.
- Fill the tortillas. Lay out tortillas. Divide the filling evenly down the center of each one.
- Roll tightly. Fold in the sides, then roll from the bottom up into a snug burrito.
- Wrap for meal prep. Wrap each burrito in foil or plastic wrap.
- Refrigerate. Store in the fridge for up to 1 week.
- Reheat and serve. Microwave or warm in a skillet. Add salsa if you like.
Notes
For best texture, thaw overnight in the fridge before reheating if frozen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican