Lainie's 3-2-1s: Freezer-Friendly Breakfast Burritos, Everything Bagel Chicken Salad, Protein Date Snickers Week of October 27th-November 2nd

Back with another week of delicious and healthy make-ahead meals! This week's prep time is one hour total and includes a breakfast, lunch, and a healthy sweet treat.

Oct 26, 2024

∙ Paid

THIS WEEK’S 3-2-1s

Preview the recipes below:

3 Meal-Prep Friendly Recipes

* Freezer-Friendly Breakfast Burritos

* Everything Bagel Chicken Salad

* Protein Date Snickers

2 Tips/Recommendations

* Dr. Gabrielle Lyon’s Forever Strong

* Resistance Training

1 Drink or Dessert

* Orange Cinnamon Margarita

Three Meal-Prep Friendly Recipes

Freezer-Friendly Breakfast Burritos

Stock your freezer with these high-protein, high-fiber, satiating breakfast burritos to save time on busy mornings.

Prep time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Servings: 6

Notes: Freeze for up to two months. Reheat in the microwave, air fryer, or on the stovetop. Reheating instructions:
Microwave: Place the burrito on a plate (leave it on the parchment paper to steam) and heat for 2–3 minutes.
Stovetop: Add a little oil and cook over Low-Medium heat for a few minutes per side.
Air fryer: Cook at 375°F for 6–7 minutes.

Ingredients

12 eggs
2 cans black beans (drained & rinsed)
1 red bell pepper (diced)
1/4 cup white onion (diced)
pepper jack cheese (shredded)
burrito-size wraps (I like Siete)
1 tsp garlic powder
1 tsp smoked paprika
1/4 tsp salt & pepper
1 tbsp + 1 tsp olive oil

Instructions

Add 1 tablespoon of olive oil, diced onion, red bell pepper and a pinch of salt to a pan over medium-high heat. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to soften.
Add the black beans, garlic powder, smoked paprika, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the beans to soften.
Using a fork or potato masher, mash the beans into a thicker, spreadable consistency. Remove from heat and set aside.
In a separate pan, heat 1 teaspoon of olive oil over medium heat. Crack the eggs into the pan, stirring continuously, until eggs are soft scrambled. Remove from heat and set aside.
Microwave each wrap for 30 seconds so they are easier to roll. Lay out each wrap on a piece of parchment paper or tin foil.
Spread some mashed beans in the lower center of each wrap. Top with shredded pepper jack cheese, then add scrambled eggs.
To close the burrito, start by folding up the bottom of the wrap over the filling, tucking in the sides tightly as you roll.
Wrap each burrito in parchment paper or tin foil to keep secure. Enjoy in the fridge for up to 3 days or toss them all in your freezer!