RecipesGlobal 
Freezer Breakfast Burrito Batch
Eight wholegrain breakfast burritos — eggs, black beans, peppers and cheese — wrapped and frozen for grab-and-go mornings.
Ingredients
- 8 wholegrain tortillas
- 10 eggs
- 400g black beans, drained
- 2 peppers, diced
- 1 red onion, diced
- 1 cup grated cheese
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt & pepper
Method
- 1
Sauté the peppers and onion in oil; add the beans and paprika.
- 2
Scramble the eggs softly; fold into the veg and season.
- 3
Cool the filling 15 minutes (never wrap hot).
- 4
Fill and roll the tortillas with the cheese; wrap each in foil or paper.
- 5
Freeze in a bag; reheat from frozen 90–120 seconds, or oven 15 minutes.
Swaps & variations
- Add spinach or mushrooms
- Turkey sausage for extra protein
- Salsa on the day
Storing & freezing
Freezer 2 months — the classic freezer prep. Reheat until piping hot throughout; don't refreeze once thawed.
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