Description
These easy freezer mini breakfast burritos are the perfect solution for busy school mornings. Made with scrambled eggs, black beans, and cheese in small tortillas, they freeze well and reheat quickly in the microwave for a hot, filling breakfast.
Ingredients
Scale
- 6 large eggs
- 1 can (15 oz) black beans, drained and rinsed
- 12 small flour tortillas (6–7 inch diameter)
- 1.5 cups shredded Mexican cheese blend
- 0.5 cup medium salsa, drained
- 1 tbsp butter, melted
- Salt and pepper to taste
- Cooking oil or butter for skillet
Instructions
- Drain and rinse the black beans, then pat them dry with a paper towel to remove excess moisture.
- Whisk the six eggs with a pinch of salt and pepper in a small bowl.
- Heat a large non-stick skillet over medium-low heat with a tiny splash of oil or butter.
- Pour in the eggs and cook gently, pushing from edges to center to form large, soft curds. Remove from heat when slightly wet as they will continue to cook.
- Spread the cooked eggs onto a plate to cool slightly.
- Stack the tortillas and microwave them for 30 seconds wrapped in a damp paper towel to make them pliable.
- Lay a warm tortilla flat and spread 1 tablespoon of drained salsa in the center.
- Top with 1/4 cup black beans, 1/4 cup scrambled eggs, and 2-3 tablespoons of cheese.
- Fold the sides of the tortilla in toward the center, then roll tightly upward from the bottom edge.
- Place burritos seam-side down on a baking sheet lined with parchment paper.
- Brush the tops lightly with melted butter.
- Freeze the baking sheet for 1-2 hours until burritos are solid.
- Wrap each frozen burrito tightly in plastic wrap or place in a freezer bag. Label with date and store for up to 3 months.
Notes
Ensure eggs are cooled slightly before assembling to prevent cheese from melting too early and making tortillas slippery. Use pre-shredded cheese to prevent clumping in the freezer. Always drain salsa to avoid soggy burritos. For reheating, wrap in a damp paper towel and microwave for 1 minute, flip, then microwave for another 45-60 seconds.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini burrito
- Calories: 190
- Sugar: 2
- Sodium: 350
- Fat: 8.5
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 3.5
- Protein: 11
Keywords: freezer breakfast, mini burritos, school mornings, meal prep, easy breakfast, egg burritos, black bean burritos, quick breakfast