Healthy Breakfast Burrito {Make-Ahead}

Instructions

1. 01

   Prepare all burrito fillings separately by cutting and sautéing veggies like peppers, mushroom and onions in a fry pan. Pre-cook rice, drain and rinse beans and lentils. Cook meat or sauté sliced ham. Set all aside in small bowls.

2. 02

   Scrambled Eggs: Heat a large frying pan on medium-low heat and melt butter. Add your whisked eggs when the butter bubbles and leave undisturbed for 30 seconds or so. Then gently stir and fold eggs for a couple minutes until the eggs are mostly set but a little liquid remains. Lastly, remove from the heat and season with salt, pepper and fresh herbs. Could add cheese here if you wish. If wanting to make a filling mixture you can combine onions, rice and black beans/lentils/sausage along with taco seasoning or simply oregano.

3. 03

   To Assemble your Burrito: Lay tortilla on a large cutting board and scoop about a tablespoon or two of different veggies, ¼ cup of scrambled eggs and a couple tablespoons of the beans/rice/meat in the centre of the tortilla. Fold in the sides and roll, using your fingers to keep in all the filling. Option: Heat a fry pan on medium-low heat with a little oil and add burrito seam-side down. Heat on each side until it is golden brown. Set aside to cool for storing or enjoy warm burritos!

4. 04

   To Store & Reheat your Burrito: To Store: When burritos are cooled, use a square piece of foil and wrap burritos. Then place foil-wrapped burritos in a large, labeled freezer bag. Use within 3 months. To Reheat from Frozen: Unwrap burritos and place on a plate with the seam side down. Reheat in a microwave for 3-5 minutes until heated through, or place in a oven, wrapped in foil, at 375F and bake for 20-30 minutes, or until heated through.