Baked Egg Breakfast Burritos

Two halves of a bean and egg burrito stacked on top of each other.

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This baked egg recipe is an easy way to prepare eggs for breakfast burritos and breakfast sandwiches. It's very versatile, you can add shredded cheese or sautéed vegetables or keep it simple with just cottage cheese.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: burritos

Calories: 138kcal

Author: Cassidy Reeser, MS, RD

Ingredients

For the baked eggs

½ medium red bell pepper diced
4 ounces baby bella mushrooms diced
½ teaspoon kosher salt
6 large eggs
1 cup whole milk cottage cheese
¼ teaspoon black pepper
¼ teaspoon garlic powder

For the Breakfast Burritos

½ medium sweet yellow onion diced
¼ teaspoon kosher salt
2 cloves garlic minced
½ cup green enchilada sauce
3 cups spinach roughly chopped
6 9-inch flour tortillas 12-inch also work

Instructions

For the Baked Eggs

Preheat the oven to 375F. Grease a 7x11-inch baking dish with oil or grease and line with parchment paper.
Heat a medium skillet over medium heat. Drizzle with oil. Once hot, add the diced pepper, mushrooms, and ¼ teaspoon of the kosher salt. Sauté until softened and golden, about 8 minutes.
In a mixing bowl, whisk together the eggs, cottage cheese, the remaining ¼ teaspoon of salt, pepper, and garlic powder.
Transfer to the baking dish. Bake at 375F for 18-20 minutes, or until the center is set and the edges of the eggs are golden.
Let cool for 5 minutes before slicing into 6 rectangles for breakfast sandwiches or burritos.

For the Breakfast Burritos

Heat medium sauce pot over medium heat. Add a drizzle of oil. Once hot, add the diced onion and ¼ teaspoon salt. Sauté until golden, about 8 minutes.
Add the minced garlic, sautéing another 1-2 minutes, until golden.
In a bowl, mash the pinto beans so that ~½ of them are a paste. Add the beans and ½ cup enchilada sauce to the sauce pot. Reduce to a gentle simmer. Simmer, uncovered, for at least 15 minutes. Add a splash of vegetable broth or more enchilada sauce if it becomes too dry.
During the last few minutes of cooking, stir in the chopped spinach. Cook until wilted. Remove from heat and let cool to room temp before making the burritos.
To assemble the burritos, use a slotted spoon to add ~⅓ cup of pinto beans to the tortilla. Top with an egg patty. Fold into a burrito. To help seal the burrito, cook it in a hot skillet over medium heat with the seam side down for 1-2 minutes, until golden.
Wrap tightly in foil and freeze in an airtight container. To reheat, let thaw in the fridge overnight. Reheat in a skillet over medium heat, flipping once golden. It can also be quickly reheated in the microwave, but the texture won't be as good.

Notes

Cottage cheese: This recipe works well with 2% or whole milk cottage cheese. I haven't tested it with fat-free, but suspect it would lose some of its richness. I also tested it with just ½ cup of cottage cheese and it worked well but was slightly less fluffy and rich.
Veggies: You can adjust the veggies using whatever you have on hand or omit them entirely.

Nutrition