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Freezer breakfast burritos
Wrap up a batch of these on the weekend and you have a warm, filling breakfast ready to reheat any morning. Fill and roll them however you like.
Photo coming soon
Serves: 6Time: 30 min Freezes well
Freezer-friendlyProtein-containing
Ingredients
6 servings
- 6 large tortilla wraps
- 8 eggs (beaten)
- 1 × 400g tin black beans (drained and rinsed)
- 2 peppers (deseeded and diced)
- 1 onion (finely chopped)
- 75 g grated cheese (optional)
- 1 tbsp vegetable oil
- salt and black pepper (to taste)
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Method
- 1Warm the oil in a large frying pan and cook the onion and peppers for about 6 minutes until soft.
- 2Add the beans and warm through, then season to taste.
- 3Pour in the beaten eggs and stir gently until just scrambled and set.
- 4Let the filling cool a little, then divide between the tortillas and scatter over the cheese, if using.
- 5Fold in the sides and roll each one up tightly.
- 6Wrap each burrito in foil or greaseproof paper ready for the freezer.
Freezing: freeze the wrapped burritos for up to 2 months. To reheat, unwrap and microwave from frozen until piping hot, turning halfway.
Tip: let the egg filling cool before rolling so the wraps do not go soggy.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.