These make-ahead burritos are built for busy mornings, packed with fluffy scrambled eggs, sweet sautéed peppers and onion, and plenty of melty cheddar all rolled into a warm flour tortilla. The filling gets its savory depth from a well-seasoned base, with black beans as an easy add-in for extra heartiness and fiber. Once assembled, each burrito wraps up tight for the freezer, so you've got a stash of ready-to-go breakfasts whenever you need one. A quick zap in the microwave or a stint in the oven brings them right back to soft, cheesy perfection, no morning cooking required. Finish with a spoonful of salsa for a bright, tangy kick, and you've got a satisfying vegetarian breakfast that holds up beautifully to freezing and reheating.
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Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles, until browned throughout with no pink remaining, about 6–8 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet.
Return the skillet to medium heat. Add the diced onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes. Remove from heat and set aside.
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