Easy, protein-packed breakfast burritos made with scrambled eggs, beans, salsa, and melty cheese. Make a big batch and freeze for busy school mornings. Ready in 20 minutes and kid-approved.
0 In a bowl, whisk together the eggs, milk, and salt.
1 Heat a nonstick pan over low to medium heat and grease with oil or butter.
2 Pour in the egg mixture and stir gently until almost scrambled, about 2 minutes.
3 Add the beans and salsa and cook for 2 minutes until heated through. Remove from heat and stir in the cheese until melted.
4 Warm each tortilla in a dry pan or microwave for 20 to 30 seconds.
5 Spoon the filling down the center of each tortilla, fold in the sides, and roll tightly from the bottom up.
6 Heat a large nonstick skillet sprayed with cooking spray over medium heat. Add 2 burritos at a time, seam side down, and cook until golden, about 2 minutes. Flip and cook for 2 minutes more. Repeat with the remaining burritos.
7 Serve immediately, or if making ahead, let cool completely, wrap each burrito tightly in foil, and store in a freezer-safe bag labeled with the date. Freeze for up to 3 months or refrigerate for up to 4 days.
To Reheat From Frozen:
9 Oven: bake foil-wrapped at 400°F for 20 to 25 minutes.
10 Air Fryer: remove foil and heat at 400°F for 10 to 12 minutes. This is my favorite method.
11 Microwave: remove foil, wrap in a damp paper towel, defrost for 5 minutes, then cook on high for 1 to 2 minutes.
