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Easy Flavor-Packed Breakfast Burrito Meal Prep Recipe for Quick Mornings

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A quick and easy breakfast burrito recipe packed with smoky bacon, spicy peppers, creamy scrambled eggs, and melty cheddar cheese. Perfect for meal prep and busy mornings.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 6 slices crispy bacon, chopped (turkey bacon works too)
  • 1 cup diced bell peppers (red and green recommended)
  • 1/2 cup finely chopped onion (yellow or white)
  • 2 cloves garlic, minced
  • 1 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese (sharp or mild)
  • 6 large flour tortillas (10-inch size; whole wheat optional)
  • 1 teaspoon chipotle chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 tablespoon olive oil or avocado oil (for sautéing)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt, for serving (optional)

Instructions

  1. Prep your ingredients: Chop the bacon, dice the bell peppers, finely chop the onion, mince the garlic, and rinse and drain black beans. (About 10 minutes)
  2. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pan.
  3. Sauté onions and bell peppers in the bacon fat over medium heat until softened, about 5 minutes. Add minced garlic and cook for 30 seconds. Stir in chipotle chili powder and ground cumin, cooking for 1 more minute to toast spices.
  4. Whisk eggs with salt and pepper in a bowl. Pour eggs into skillet with veggies, reduce heat to low, and gently scramble eggs until creamy and just set, about 3-4 minutes.
  5. Remove skillet from heat. Stir in crispy bacon, black beans, and half of the shredded cheddar cheese until combined.
  6. Warm tortillas briefly in a dry pan or microwave until pliable. Spoon filling evenly onto each tortilla, sprinkle remaining cheese on top, and optionally add fresh cilantro. Fold sides in and roll tightly to form burritos.
  7. For meal prep, wrap burritos in foil or parchment and store in airtight containers. Refrigerate up to 4 days or freeze up to 3 months. Reheat by microwaving 1-2 minutes or oven-baking wrapped in foil at 350°F for 15-20 minutes.

Notes

Use room temperature eggs for fluffier scramble. Don’t overcook eggs to keep them creamy. Warm tortillas before rolling to prevent cracking. Store burritos cooled completely to avoid sogginess. For dairy-free, use vegan cheese and skip sour cream. For gluten-free, use corn or gluten-free tortillas.

Nutrition

Keywords: breakfast burrito, meal prep, quick breakfast, bacon, scrambled eggs, cheesy burrito, easy recipe

Find it online: https://yumnode.com/easy-flavor-packed-breakfast-burrito-meal-prep-recipe-for-quick-mornings/