Make Ahead Breakfast Burritos

I'm the kind of girl that can settle for a hearty smoothie for work day breakfast. I might have some oatmeal an hour after the smoothie, but that's about it for my days. I'm too lazy to wake up early and cook myself my typical pancake meal... there's no way I will sacrifice half an hour of sleep for that. My boyfriend, on the other hand, is not content unless he has his fair share of protein in the mornings. He gave me the idea of making freezer friendly breakfasts that we can just nuke in the microwave in the morning, and get on with our days. I was nervous about making soggy, watery burritos so I scavenged the internet for helpful tips. Thanks to these tips, I now have a non-soggy, delicious breakfast every morning.

                         Makes 13 burritos                    

• 18 eggs, cooked scrambled style.
• 2 tbsp olive oil
• 1 medium yellow onion in a medium chop
• 1 green and 1 red pepper, stem and seeds removed, in a medium chop
• 2 1/2 C cooked black beans (I fried mine with a bit of lime juice, cumin, S&P and chilli powder)
• 1 tbsp cumin
• 3 C grated cheddar cheese
• 13 BURRITO SIZED tortillas
• 1 1/2 loose cilantro leaves

1. Heat the olive oil over medium heat and add onions and peppers. Season with cumin, and salt and pepper to taste. Cook until soft. 

2. Assemble the burritos in the following order: beans > eggs > vegetables > cheese > cilantro. Do not overfill the burritos.

2. Roll each burrito tightly with aluminum foil, then stick into freezer bags with the date written on it with permanent marker. Freeze.

3. To heat, unwrap the burrito and wrap again, loosely with damp paper towel. Microwave for 2 minutes. Let cool for 2 minutes and enjoy with salsa and sour cream, or alone. If you want to get frisky with this recipe, you can also add sausage.

Recipe adapted from hellobee.com