Have hearty and healthy breakfasts ready-to-go with this easy recipe.
1 Onion, diced
2 Red bell peppers, diced
6 12-inch whole wheat tortillas
1 cup Cheddar cheese
Kosher salt, to taste
Black pepper, to taste
Salsa, for serving
Heat a large nonstick skillet over medium heat and add in the olive oil. When hot, add in the onions and the peppers and season with salt and pepper.
In a separate bowl, whisk the eggs together with about ¼ cup of water and sprinkle in the cheese. Add the eggs into the pan with the onions and peppers and stir to scramble. Season with salt and pepper and remove from the heat when the eggs are almost set.
Divide the eggs evenly between each tortilla and roll up by folding in the sides and then rolling from the bottom to the top. Leave each burrito to cool.
When the burritos have cooled, place a piece of parchment onto a piece of foil and wrap the burrito. Wrap in an additional layer of plastic wrap and place into the freezer. Repeat with the remaining burritos.
To reheat: Remove the burrito from the freezer and remove the plastic. If you are microwaving then remove the foil. You can also heat a nonstick skillet over medium-low heat and place the foil-wrapped burrito inside. Press with a lid and cover. Cook for about 5 minutes per side. This will make the tortilla crispy on the outside and warm on the inside. Cut in half and serve with salsa.
Have hearty and healthy breakfasts ready-to-go with this easy recipe. Make a big batch of these egg and pepper burritos, wrap them in foil and freeze to fulfill your meal prep dreams.