Jumpstart Busy School Mornings With Make-Ahead Breakfast Burritos

Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.

One of the best things about homemade breakfast burritos is how easily they can be customized to fit each family member's unique nutritional needs and preferences. If you're making a batch for the whole family, prepare a basic filling and let everyone choose their own combination of ingredients. Spice fiends might want to add jalapenos or hot sauce, while vegetable lovers can pack in sauteed broccoli or diced roasted sweet potatoes. Just remember to label the different varieties separately before storing, e.g. "Mild" and "Spicy."

Although it's best to avoid mixing in ingredients that don't freeze well - like avocado or fresh tomatoes - you can always serve the reheated burritos with a side of guacamole or pico de gallo for even more flavor and nutrition.

Find more school-year meal prep inspiration at: www.Culinary.net.

Healthy Make-Ahead Breakfast Burritos

Recipe adapted from The Gracious Pantry

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 4

2 Teaspoons of extra-virgin olive oil

1 Small of red onion, diced

1 Large red bell pepper, diced

2 Cloves of garlic, minced

1 Cup of chopped fresh spinach

1 Cup of cooked black beans

1/2 Teaspoon of ground cumin

1/2 Teaspoon of smoked paprika

4 Tablespoons of salsa

Salt, to taste

Pepper, to taste

6 Large eggs

2 Tablespoons of unsweetened almond milk, water or dairy milk

4 Large whole-grain tortillas

1/2 Cup of shredded Mexican cheese blend

In a pan over medium heat, heat the olive oil. Saute the onion, the bell pepper and the garlic until soft, for 4-5 minutes. Add the spinach and cook until wilted.

Stir in the cooked black beans, the cumin, the smoked paprika, the salsa and the salt and pepper, to taste. Remove from heat.

Whisk the eggs with the milk or the water. In a nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with the salt and pepper, to taste.

Lay the tortillas flat. Divide the eggs, the veggie-bean mixture and cheese across each. Roll them into burritos then toast them, seam side down, in a dry skillet to seal.

Remove from the pan and let them cool. Wrap in the parchment then foil. Freeze up to 2 months.

To reheat, remove the foil and the parchment. In a microwave or oven, heat until warmed through.

Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.

Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.

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