Breakfast Burritos
These breakfast burritos are the whole package when it comes to a healthy morning bite: tasty, easy to make, freezable, portable, and good for you.
Ingredients
- 5 eggs
- 1/3 cup cottage cheese
- 2 teaspoons extra-virgin olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1 heaping tablespoon minced chives or 1 thinly sliced scallion, white and light green parts only
- 1/3 cup pinto or black beans
- 1/2 teaspoon kosher salt
- Black pepper
- 4 large whole-grain flour tortillas
- 8 thin slices Cheddar cheese
- Taco sauce or Mexican salsa to taste
Instructions
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In a medium bowl, whisk together the eggs, cottage cheese, salt, and several cracks of black pepper.
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Heat the oil in a medium cast iron or non-stick skillet over medium-high. Add the red pepper and saute a minute or so. Add the zucchini and saute until just tender.
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Drop the heat to medium-low and add the eggs and chives or scallion to the pan. Scramble with the vegetables until the eggs are cooked. Stir in the beans and cook until warm.
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Lay 2 thin slices of cheese on the center of each tortilla and microwave on high until melted (30 seconds).
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Spoon the egg mixture onto the tortillas and add taco sauce or salsa to taste. Roll up like a burrito.
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Serve warm. See notes for storage instructions.
Recipe Notes
To store and reheat:
Wrap each burrito in a layer of parchment and a layer of aluminum foil. Store in the fridge for up to three days. To reheat refrigerated burritos, unwrap and heat on high in the microwave for about 45 seconds.
If freezing, put the wrapped burritos in a resealable freezer bag. To reheat, unwrap, place on a a paper towel, and microwave on high for about 2 minutes.