Description
these freezer breakfast burritos come together quickly and make for an easy & delicious breakfast on busy weekday mornings!
Ingredients
Scale
For the Roasted Spiced Sweet Potatoes:
- 1/2 large sweet potato, peeled & cubed
- 2 teaspoons chipotle chili powder (more or less as desired)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt & pepper, to taste
- Olive oil
For the Burritos:
- 2 whole wheat tortillas (I love Mission brand)
- 4 eggs
- Splash of milk
- 1 bell pepper, washed, de-seeded & diced
- 1/2 red onion, diced
- 1/2 cup shredded mexican blend cheese
- 4–6 tablespoons refried black beans
- Salt & pepper to taste
- Small pad of butter
Instructions
For the Sweet Potatoes:
- Preheat oven to 425 degrees F
- On a baking sheet lined with parchment paper, spread cubed sweet potato in a single layer and drizzle with olive oil. Top with 1-2 teaspoons chili powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, salt & pepper. Roast for 25-30 minutes or until potatoes are fork tender and crispy on the outside.
For the Burritos:
- Place a non-stick sauté pan over medium heat and add a drizzle of olive oil. Place peppers and onions in the pan and sauté 2-3 minutes or until just tender. Remove from the pan and set aside.
- Meanwhile, add a splash of milk to the eggs and whisk well. To the same pan you cooked the peppers and onions in, add a small pad of butter and lower the heat to medium low. Add the eggs and scramble until cooked through. Once cooked, remove from the heat.
- Lay your whole wheat tortilla on a flat surface then spray on far edge with 1-2 tablespoons refried beans followed by 2-4 tablespoons onions and peppers, half the eggs then half the cheese. Wrap tightly then roll up with tin foil. Repeat this for the other burrito.
- Store in a ziploc bag labeled with the name and date they were made.
Notes
- You can scramble the eggs and the veggies together if you like. I just didn’t happen to do that, but there’s nothing wrong with doing so!
- These will keep 1-2 months in the freezer. To defrost, you can either bake them in the oven on 400 degrees F for 30 minutes (you can keep them wrapped in the tinfoil while doing so!) or microwave on high for 3 minutes (rotating halfway through).
