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Easy And Healthy Breakfast Burritos

September 02, 2019
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These make ahead breakfast burritos are the perfect grab-n-go breakfast choice for your busy mornings. They are packed with veggies and protein to keep your energy up all day. Make a double batch of these freezer breakfast burritos for an easy, healthy meal-prep breakfast you can enjoy all week long.

These Make Ahead Breakfast Burritos were inspired by burritos that Lee, Emily, and I had on our trip to Moab (check out more details HERE of all the food we enjoyed in Utah). We had our first big hike and needed to eat a breakfast that would sustain us until lunch. We went to Love Muffin Cafe and ordered the breakfast burritos.

INGREDIENTS

SCRAMBLED EGGS

  • 8 large eggs
  • 2 tablespoons unsweetened almond milk
  • salt and pepper, to taste
  • 1/2 tablespoon of olive oil or nonstick cooking spray

ROASTED POTATOES

  • 2 large Idaho potatoes, cubed
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • salt and pepper, to taste

BREAKFAST SAUSAGE

  • 1/2 tablespoon olive oil
  • 1/2 tablespoon minced garlic
  • 1/2 white onion, finely diced
  • 1 lb. breakfast sausage (pork or chicken or chorizo)

OTHER

  • 10 8-inch tortillas, plain or whole wheat
  • 1 cup shredded cheddar cheese

INSTRUCTIONS

SCRAMBLED EGGS


  1. Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.
  2. Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.
  3. Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.

ROASTED POTATOES

  1. First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.
  2. Prep potatoes by cubing into small chunks. Then place on baking sheet.
  3. Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.
  4. Use hands to toss to make sure everything is evenly coated.
  5. Roast for 30 minutes at 400ºF. Toss half way through. Set aside.

BREAKFAST SAUSAGE

  1. Heat 1/2 tablespoon of olive oil in a large skillet over medium/high heat.
  2. Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.
  3. Use a spatula to sauté until fully cooked. Set aside.

BURRITOS

  1. First, heat tortillas for a few seconds in the microwave (this will help with the folding process).
  2. Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10 burritos.
  3. Make your burritos by folding two sides in and then rolling.
  4. Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!

TO REHEAT

  1. If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
  2. If heating from thawed, microwave on high for 60 to 90 seconds.
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