Ingredients
- Large Eggs: 6
- Cooked Breakfast Sausage: 1 cup, crumbled
- Shredded Cheddar Cheese: 1 cup
- Black Beans: 1/2 cup, rinsed and drained
- Salsa: 1/4 cup
- Whole Wheat Tortillas: 4 large
- Avocado: 1/2, diced
- Olive Oil: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Whisk eggs in a bowl and pour into the skillet. Scramble the eggs until cooked through but still slightly moist.
- Step 2: Add the crumbled breakfast sausage, black beans, and salsa to the skillet with the scrambled eggs. Stir to combine and heat through.
- Step 3: Warm the tortillas in a microwave or dry skillet until pliable.
- Step 4: Divide the egg mixture evenly among the tortillas.
- Step 5: Top each burrito with shredded cheddar cheese and diced avocado.
- Step 6: Fold in the sides of the tortillas, then roll up tightly to form burritos. Serve immediately or wrap in foil for later.
Notes
- For longer storage, tightly wrap individual burritos in plastic wrap before freezing in a freezer bag to prevent freezer burn.
- Reheat frozen burritos in the microwave on 50% power to prevent the tortilla from becoming tough.
- Serve with a dollop of sour cream or Greek yogurt for extra creaminess and a protein boost.
- Don't overcook the eggs; slightly moist eggs will prevent a dry burrito after reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American