Feta Eggs & Chipotle Black Bean Breakfast Burritos
Start your morning strong with these Oven-Baked Feta Eggs & Chipotle Black Bean Breakfast Burritos—packed with bold flavors and serious protein to fuel your day. This satisfying, make-ahead-friendly recipe combines creamy feta, smoky beans, and fluffy eggs all wrapped up in a warm tortilla.
Ingredients you’ll need:
- eggs
- feta
- chipotles in adobo sauce
- potatoes
- bell peppers
- red onions
- olive oil
- seasonings
- burrito-size tortillas
- black beans
- plain greek yogurt
- all purpose flour
- baking powder
- lemon juice
How to Store Breakfast Burritos:
Storing breakfast burritos properly ensures they stay fresh and tasty for longer. Here’s a few ways on how:
- Cool Completely: Before storing, let your breakfast burritos cool to room temperature to prevent condensation, which can make them soggy.
- Wrap Them Up: Wrap each burrito tightly in parchment paper then plastic wrap or aluminum foil. This helps keep them fresh and prevents freezer burn if you’re freezing them.
- Refrigerator Storage: If you plan to eat them within a few days, store the wrapped burritos in an airtight container or a resealable bag in the fridge. They should last up to 3-4 days.
- Freezer Storage: For longer storage, place the wrapped burritos in a freezer-safe bag or container. Make sure to remove as much air as possible before sealing. These will stay good for up to 2-3 months.
Reheating Tips:
- Microwave: Remove the plastic wrap (if frozen, thaw first) and heat on a microwave-safe plate for 1-2 minutes, or until hot.
- Oven: Preheat the oven to 350°F (175°C) and bake for 15-20 minutes (if thawed), wrapped in foil, for a crispy texture. You may need to bake up to 40 minutes if directly from freezer.
This method will help keep your breakfast burritos tasty and ready for whenever you need a protein-packed meal on the go!
Substitutions for the breakfast burrito fillings:
- eggs: ground sausage, sautéed tofu, cooked halloumi cheese, steak
- feta: shredded Mexican cheese, Colby jack, mozzarella
- veggies: potatoes, bell peppers, kohlrabi, sweet potatoes, carrots, leeks
- (if eating same day) fresh veggies: kale, avocado, chopped tomatoes or salsa, arugula
Cook with me!
Oven-Baked Feta Eggs & Chipotle Black Bean BReakfast Burritos
Servings: 8
Ingredients
For the Chipotle Sauce:
- 1 cup Plain Greek Yogurt
- 1/2 can Chipotles in Adobo Sauce or to taste
- 1/2 cup Water
- 1 tsp. EACH: Cumin, Onion Powder, Paprika, & Salt
- 1 tbsp. Olive Oil
- Juice of 1 Lemon
For the Roasted Veggies:
- 4 Yukon Gold Potatoes or sweet potatoes, peeled and chopped
- 2 Red Bell Peppers chopped
- 1 Red Onion chopped
- 3 tbsp. Olive Oil
- 1 tsp. Salt
For the Baked Feta Eggs:
- 12 large Eggs
- 1 7-8 oz Feta block
- 1 tbsp. Olive Oil
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
For the Homemade Burrito-Sized Tortillas:
- 3 cups All Purpose Flour
- 2 tsp. Baking Powder
- 1 tsp. Salt
- 6 tbsp. Softened Butter
- 1 cup Hot Water
For Assembling:
- 1 can Black Beans
Instructions
For the Chipotle Sauce:
- Combine all ingredients in a high speed blender to pulse until smooth. Season with salt and black pepper to taste. For a thicker sauce, add more greek yogurt to personal preference.
For the Roasted Veggies:
- Preheat oven to 425F. Line a large baking pan with parchment paper.
- Add all the veggies to the prepared pan and generously drizzle with olive oil. Season with salt and black pepper. Toss to combine, then roast for 25-30 minutes, until tender.
For the Baked Feta Eggs:
- Grease a 8″ pie plate or baking dish with butter. Add the eggs directly to the pan with the feta. Season with salt and black pepper. Drizzle with olive oil.
- Bake for 15-20 minutes with the veggies, until eggs are mostly set but still jiggly towards the center.
- Mash with a fork until desired scrambled eggs texture.
For the Homemade Tortillas:
- In a bowl, combine the flour, baking powder, and salt. Mix well. Add the softened butter and hot water, mix until a shaggy dough.
- Turn out the dough on a clean surface to knead 1-2 minutes, until a smooth ball. Cover and let rest 10 minutes.
- Cute the dough into 8 equal-sized pieces, then roll into smooth balls.
- On a very floured surface, use a rolling pin to roll out each ball into a thin, round tortilla that is close to 1/8″ inch thick.
- Heat a skillet over medium high heat. Add a small drizzle of olive oil to cook each tortilla for 30-45 seconds on each side, until little bubbles begin to form.
For the Chipotle Black Beans:
- Add the drained black beans to a food processor. Pulse until mostly mashed. Add 1/2 cup of the chipotle sauce and pulse a few more times to combine.
To Assemble the Burritos:
- Evenly distribute the roasted veggies, scrambled feta eggs, and chipotle black beans between each of the warmed tortillas. Add an extra drizzle of the chipotle sauce, if desired.
- Roll up tightly and cook for 30-45 seconds in a skillet over medium high heat on each side, until golden.
- Wrap in parchment paper once completely cooled to store in them fridge or freezer.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Love your recipes and the fact you love my favorite Bible verse!
Thank you, Tosha!!!
Brilliant chipotle sauce!
Hello 🙂 this recipe is amazing. Thank you for sharing your passion and Jesus! My husband and I are expecting our first baby in October so I am starting to prep these in the freezer. What would that process look like after freezing them to reheat them?
Hi Cass! Thank you for such kind words!! And CONGRATS!! You could either reheat directly from the freezer by wrapping in parchment paper then aluminum foil at 400F for about 30-40 minutes, or let them thaw out in the fridge overnight and it’ll only take about 15 minutes to reheat!
Can’t wait to try this recipe! Do you know the macros?
Hi Laura! I don’t have the exact macros since it can vary depending on ingredients/brands used, but it’s typically 30+ grams protein at 600-700 calories for a large burrito!
So delicious and easy! I’ve never baked my eggs before and these are insanely delicious and will become a new breakfast staple. I used Trader Joe’s hash brown patties instead of potatoes and added chicken breakfast sausage and they were 10/10. Thank you!!
These are SO GOOD!!!! Holy cow, these breakfast burritos are the best. So filling, too!! It’s so nice being able to just grab one, heat it up and go on mornings when I’m running on little sleep. The only thing I would modify is using more eggs, but everything else is perfect. The flavors are incredible, and I can easily see these being one of my go-to breakfast recipes!
My family loved this!
I’m making a batch of these for the second time as we speak because they are SO good. I upped the amounts just a little, wrapped them all in tinfoil, and my boyfriend and I each had them every day for lunch for the week. I put the second half of the chipotle sauce aside for dunking/drizzling. The eggs took a little longer than the recipe says for me, but I love how they came out with the cheese right in them.