Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Make-Ahead Veggie Breakfast Burritos Recipe
Make-ahead veggie breakfast burritos solve the common problem of rushing out the door in the morning by providing healthy breakfast alternatives to traditional quick, on-the-go options. These convenient burritos can be prepared in advance and stored for busy mornings when time is limited but nutrition cannot be compromised. The veggie-packed approach ensures balanced nutrition while the make-ahead convenience eliminates morning preparation stress.
I usually rush out the door in the morning and I wanted a breakfast alternative to the traditional quick, on-the-go breakfasts. Throw one of these make-ahead breakfast burritos in the convection oven or microwave for a few minutes and eat it with hot sauce or salsa. Yum!
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
12
Yield:
12 burritos
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Ingredients
2 tablespoons olive oil, divided
1 small onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeno peppers, chopped
1 clove garlic, minced, or more to taste
1 (15 ounce) can black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
6 large eggs
¼ cup milk
1 (12 ounce) bag shredded Mexican cheese blend, divided
salt and ground black pepper to taste
12 (10×10-inch) sheets aluminum foil
12 (10 inch) flour tortillas
Directions
Heat 2 large frying pans with 1 tablespoon olive oil in each.
Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.
Cook’s Notes:
You can use whole wheat tortillas instead of white.
Optional: To help seal the burrito and for added flavor, place the rolled burrito in a hot pan and toast on both sides.
Nutrition Facts (per serving)
| 427 | Calories |
| 20g | Fat |
| 45g | Carbs |
| 18g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 427 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 9g | 45% |
| Cholesterol 121mg | 40% |
| Sodium 852mg | 37% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 5g | 19% |
| Total Sugars 3g | |
| Protein 18g | 36% |
| Vitamin C 23mg | 26% |
| Calcium 309mg | 24% |
| Iron 4mg | 20% |
| Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
