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Everyone has their own definition of "California-style." Some think of carne asada, guacamole, and even French fries. This recipe takes a simpler and lighter approach with pico de gallo, fresh avocado, black beans, and fluffy scrambled eggs all wrapped up in a warm tortilla.
BY:Peas and Crayons
To make any these breakfast burritos ahead, tightly wrap them in aluminum foil after rolling. Store in the refrigerator and reheat as needed. Microwave for 60-90 seconds or let sit at room temperature before cooking. Warm olive oil or butter in a skillet on medium heat, then cook burritos until hot on the inside and toasty on the outside, flipping halfway through. Alternaively, bake in foil at 350F until warmed through, about 15 minutes.
Prefer to freeze them? They can be stored in the freezer for up to a month! Freeze burritos in a single layer on a sheet pan lines with parchment paper. Once fully frozen, wrap burritos individually in parchment paper or foil and add to a large freezer bag (don't forget to label with the date!). To reheat, unwrap burrito and wrap in a damp paper towel. Place on a microwave-safe plate and microwave until warmed through, about 3 minutes. Enjoy immediately or crisp up the outside in a skillet with a little bit of olive oil or butter.
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