Overnight Breakfast Burritos made with black beans, eggs, peppers, onions, and cheese for your next breakfast, brunch, or holiday party!
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Overnight Breakfast Burritos

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8 -10


  • 2 Tbsp. olive oil
  • 2 bell peppers red and yellow, diced
  • 1 large sweet onion chopped
  • 1 can BUSH’S Cocina Latina Frijoles Negros Machachados
  • 3 cups shredded Sharp cheddar cheese divided
  • 10 8 inch whole wheat tortillas
  • 6 eggs
  • 2 cups milk
  • 1 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper


  • Lightly spray a 9×13 inch glass baking dish with nonstick cooking spray. Set aside.
  • In a large frying pan, heat the olive oil and sauté the peppers and onion.
  • Lay a tortilla flat on a plate. Spread 1/8 cup of the beans on the tortillas. Scoop about ⅓ cup of the vegetable mixture on top of the beans; sprinkle with cheese. Roll up tightly and place the burritos seam side down in the baking dish. Repeat with the rest of the tortillas.
  • In a separate bowl, whisk together the eggs, milk, flour, salt, and pepper. Pour the egg mixture over the tortillas; sprinkle with remaining cheese. Cover the dish with foil and refrigerate overnight.
  • In the morning, preheat the oven to 350 degrees. Bake (with foil on), for 40 minutes. Remove the foil; bake for 20 minutes more, until the cheese is melted, and the eggs are set. The burritos will be golden on top.
  • Garnish with chopped tomatoes, avocados, cilantro, or salsa.