Freezer-Friendly Breakfast Burritos (Day 5)

Dice 1/2 yellow onion into small pieces and roughly chop 2 cups of baby spinach.

Cook 8 slices of bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and once cooled, chop into small pieces.

In a large bowl, whisk together 8 eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

Drain most of the bacon grease from the skillet, leaving about 1 tablespoon. Add the diced onion and sauté for 3-4 minutes until translucent.

Add 2 cups of baby spinach to the skillet and cook until wilted, about 1-2 minutes.

Pour the egg mixture into the skillet with the vegetables and reduce heat to medium-low. Gently stir occasionally until eggs are scrambled but still slightly moist, about 3-4 minutes.

Add 1 cup of drained and rinsed black beans to the egg mixture and stir to combine. Remove from heat.

Warm the 8 flour tortillas in the microwave for 20 seconds or in a dry skillet for a few seconds on each side to make them more pliable.

To assemble each burrito: place a tortilla flat, add about 1/3 cup egg mixture in the center, sprinkle with chopped bacon pieces, and add about 2-3 tablespoons of shredded cheddar cheese.

Fold in the sides of the tortilla, then roll from the bottom up to form a burrito. Wrap tightly in parchment paper.

Allow burritos to cool completely before placing in a freezer-safe bag. Freeze for up to 1 month.

To reheat: remove parchment paper, wrap burrito in a damp paper towel and microwave for 1-2 minutes if thawed, or 2-3 minutes if frozen, flipping halfway through.