Freezer Breakfast Burritos

Ingredients

• 3 Sweet potato, diced small
• 2 Red bell pepper, diced
• 1 Yellow onion, diced
• 3 tbsp Canola oil
• 1 tbsp Chili powder
• 2 tsp Ground cumin
• 12 Eggs (large)
• 2 cans Black beans, canned no-salt-added, drained
• 8 oz Monterey Jack, grated
• 12 Flour tortillas, large
• 1 cup Salsa
• 1 ½ tsp Kosher salt
• 4 cups Baby spinach

Method

1. Roast the sweet potato, pepper and onion with the oil, chili powder, cumin and half the salt at 425°F for 25 minutes.
2. Scramble the eggs softly with the remaining salt — stop them while they are still glossy, because they cook again on reheating and dry eggs are what ruin freezer burritos.
3. Wilt the spinach in the residual heat of the egg pan and squeeze out any water.
4. Let everything cool to room temperature before assembling. Warm filling steams inside the wrap and gives you a soggy burrito and freezer ice.
5. Build each burrito with cheese first, then eggs, vegetables, beans and a spoonful of salsa. Fold the sides in, then roll tightly.
6. Wrap each in parchment, then freeze on a tray before bagging. To reheat: unwrap, microwave 90 seconds, flip, 45 seconds more — or 20 minutes at 350°F wrapped in foil.

Notes

✨ The restaurant touch

Cheese against the tortilla on both sides of the filling. It seals the wrap and stops moisture getting into the bread.

🧒 For the kids

Make a few without the chili powder. Label them.

🥡 Leftovers

Three months in the freezer. Do not refrigerate more than 3 days unfrozen.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.