Who doesn’t love a breakfast burrito? They are stuffed with what ever the heck you want, rolled in a tortilla and easy to transport! It’s also another way to have tacos but in the morning. Yes. I like tacos that much.
The combinations are pretty endless when it comes to these breakfast treats! My kids love to help make them, and on the weekends when we make big breakfasts, they can customize their own. Emory likes salsa on hers, Shelby doesn’t. Shelby likes eggs, Emory doesn’t.
There are also ways to sneak in some healthy stuff too. Not that breakfast burritos are entirely unhealthy, they don’t really consist of good sources of fiber. I always sneak in some ground up chia seeds into the eggs, it looks like black pepper and doesn’t have a taste. You can virtually sneak that stuff into anywhere and Bam! A healthy kick!
These are also great and keep well in the freezer, so if you want to make a giant batch, eat some and freeze some, it will be a time saver on those busy mornings! Big bonus is, if you find the stuff on sale, that’s an even bigger win! I use two methods to prepare these. The homemade everything version, and the screw it, it’s been a long week version.
The homemade one tastes better but is super time consuming, the easier version tastes just as good and takes about a half hour to make everything. If you are already peeling and chopping potatoes, peppers and onions for other food prep, it would be very easy to just chop extra and make the homemade version. There is just something about smelling fresh peppers and onions cooking that make this girl happy.
Below there are two recipes that I’ve used for years. My kiddos didn’t really ever come around to the sweet potato one, but that’s the beauty of the breakfast burrito. You get to chose your filling, if sausage isn’t your thing, use bacon, if not that then use chopped ham. If you don’t want any meat add extra veggies, mushrooms are always a good meaty choice. If you don’t like eggs, leave them out.
Here’s what you’ll need to make sausage breakfast burritos:
2-3 lbs of russet potatoes (peeled and diced)
1 medium onion (diced)
1-2 bell peppers (I use one red one green)
1 lb of breakfast sausage (cooked and drained)
8 large eggs
2 tbsp olive oil
Whole wheat tortillas
Seasoning:
Salt
Pepper
Paprika
Minced onion
Garlic salt
Optional stuff:
Shredded cheese
Salsa
Sour cream
1) peel and dice the potatoes. Helpful hint: store peeled potatoes in cold water to prevent them from turning pink, it also removes some of the starch from the potatoes!
2) heat oil in a large skillet over medium heat. Start the potatoes.
3) In a separate skillet, start the sausage, brown until cooked through.
4) dice the peppers and onions and toss those in with the potatoes. Season your hashbrown mixture. Cook until all veggies are tender and the taters are golden brown.
5) combine sausage and hashbrowns in a large bowl
6) scramble the eggs and add those in with the hashbrowns, mix everything up!
The quick version of this is to buy the potatoes O’Brian at the grocery store, those have the peppers and everything already in them!
Sweet potato breakfast burrito:
3-4 lbs of sweet potatoes (peeled and diced)
2 lbs of bacon (chopped)
1/2 of a jalepeño (more if you like a lot of heat)
2 tbsp coconut oil
6 eggs
2 shallots
4 large crimini mushrooms
Whole wheat tortillas
Seasoning:
Salt
Pepper
Oregano
Cumin
Optional:
Shredded cheese
Sour cream
Salsa
1) peel and dice the sweet potatoes. Heat a large skillet with the coconut oil over medium heat and get the potatoes in the pan.
2) dice the jalepeño, shallot and mushroom.
3) cook and chop the bacon.
4) season sweet potatoes, add in veggies. Once sweet potatoes and bacon are done, combine in a large bowl.
5) scramble the eggs and add in with the other mixture!
Wrap in tortilla, top wkth whatever and enjoy! (The sweet potatoes version also keeps very well in the freezer! I’m working on a list of freezer meal ideas and these will definitely both be on there!
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