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Make-Ahead High-Fiber Breakfast Burritos (No Chop, 30 Minutes)

These Make-Ahead High-Fiber Breakfast Burritos come together in 30 minutes — no chopping required! Over 20g protein and 10g fiber for grab-and-go mornings.
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Total Time 28 minutes
Servings: 5
Course: Breakfast
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • ½ package of sweet potato waffle fries I use Alexia brand
  • 8 eggs
  • ½ cup cottage cheese
  • 2 cans black beans rinsed and drained
  • 8 whole wheat tortillas
  • ½ cup shredded cheese use plant-based for vegan
  • ½ cup salsa
  • Extra salsa and/or hot sauce for serving

Method
 

  1. Cook the fries: Preheat oven to 400°F. Cook sweet potato fries according to package instructions until crisp.
  2. Scramble the eggs: In the meantime, scramble eggs in a skillet with a little butter or olive oil. Stir in cottage cheese for added creaminess and protein.
  3. Assemble the burritos: On each tortilla, layer fries, eggs, black beans, cheese, and a spoonful of salsa. Fold and roll tightly. Repeat with the remaining tortillas.
  4. Store or freeze: Wrap each burrito tightly in foil. Store in the refrigerator for up to 4 days, or in a freezer-safe bag for up to 3 months.
  5. Reheat: To reheat from frozen, wrap loosely in a damp paper towel and microwave for 1–2 minutes at a time, rotating between intervals until warmed through. (Optional: Finish in a skillet with a little olive oil for a crispy, golden exterior. Serve with extra salsa or hot sauce!)

Notes

To make these 100% plant-based: Replace the eggs with scrambled tofu or a vegan egg alternative, use plant-based cheese, and skip the cottage cheese. Or double the sweet potato fries and black beans and omit the cheese! Add some guacamole or avocado for extra creaminess and healthy fat.