Make Ahead Breakfast Burritos

It’s Sunday and as we bask in the last few hours of the weekend, our thoughts turn to the week ahead. During the winter we love a nice warm breakfast to get us going but often we don’t have the time to prepare, but we’ve found the perfect make ahead recipe that’s a quick, tasty and warm start to a cold winter’s day!

Breakfast Burrito

Makes 4 Servings 485 Cals per Serving


½ lb. tomatoes, husked, rinsed and halved

1 Jalapeno, halved and seeded

½ small onion, cut into Wedges

2tbsp fresh lime juice

1/3 c. packed cilantro

Kosher salt

6 large eggs

1 tsp olive oil

1 c. shredded pepper jack or cheddar cheese

1 c. fat-free refried beans

4 large tortillas


Arrange oven rack 6 inches from broiler, heat broiler

Arrange tomatillos and jalapeno, cut sides down on a foil lined baking sheet along with onion and broil until blistered, 10 to 12 let vegetables cool, then transfer to food processor. Add lime juice, cilantro and ¼ teaspoon salt, and pulse to combine (salsa should be slightly chunky).

Beat eggs with 1 tablespoon water and /4 teaspoon salt. Heat oil in a large nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs.

Fold in ½ cup cheese.

Spread ¼ cup beans on each tortilla, then divide eggs and remaining cheese on top. Spoon 2 tablespoons salsa over each and roll. Folding sides over filling then rolling from the bottom up. If desired, crisp both sides in nonstick skillet on medium. Serve with remaining salsa.

Freeze and reheat in the oven or skillet to enjoy during the week!


Good Housekeeping

Image Credit:

Danielle Occhiogrosso Daly