Breakfast Burrito Recipe
These freezer-friendly Breakfast Burritos are stuffed full of scrambled eggs, roasted sweet potatoes, cheese and three kinds of meat. They make a hearty grab-and-go breakfast, perfect for busy mornings.
Servings: 8 people
Calories: 485kcal
Ingredients
- 8 10" Flour Tortillas
For Breakfast Burrito Toppings
- 1 pound Sweet Potatoes cut into ⅓" dice
- 3 Tablespoons Olive Oil
- ¼ pound Italian Sausage casing removed
- ¼ pound Bacon
- ¼ pound Ham cut into ¼" pieces
- ¾ pounds Shredded Cheddar Cheese
For Scrambled Eggs
- 8 large Eggs
- 2 Tablespoons Water or milk
- 2 Tablespoons Butter
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
To Prepare the Toppings
- Preheat oven to 425 degrees F.
- Sweet Potatoes: Place diced tomatoes in a large mixing bowl, drizzle with about 3 tablespoons of olive oil and mix until well-coated. Spread the diced sweet potatoes onto a parchment paper lined baking sheet and bake for about 40 minutes or until the edges are golden brown. Remove from the oven and set aside.
- Sausage: Heat a nonstick skillet over medium heat, then add the Italian sausage with about 2 tablespoons of water. Use a spatula to break up the pieces of the sausage and cook until no longer pink, for about 5-8 minutes. Transfer to a paper towel-lined plate to cool. Set aside.
- Bacon: Cut the bacon into ½" pieces and cook in a nonstick skillet over medium heat until the bacon bits are golden and a little crispy. Transfer to a paper towel-lined plate to cool. Set aside.
- Scrambled Eggs: Crack eggs into a large mixing bowl, add about 2 Tablespoons of water or milk, salt and pepper and whisk aggressively. Melt 2 tablespoons of butter in a nonstick skillet over medium heat, then add the beaten eggs and cook over medium low. When the edges start to set, use a spatula to stir the eggs, cooking until there are big pillowy folds and the eggs are still a little glossy. Remove the eggs from the heat and set aside.
How to assemble Breakfast Burritos
- Heat a large griddle over medium high heat and add a tortilla. Let warm for about 1 minute, then flip and warm the other side for about 45 seconds. Wrap in a kitchen towel to keep warm, then repeat with the rest of the tortillas. Cut parchment paper into 12" squares and place a piece of parchment paper between each tortilla. Set aside.
- In a large bowl, combine the scrambled eggs, sweet potatoes, sausage, bacon and diced ham, mixing gently.
- Place about ½ cup of the filling into the center of a tortilla, then sprinkle with cheese. Fold both edges of the tortilla in about 2" then roll into a burrito. Wrap each breakfast burrito in the parchment paper you used to separate each tortilla. Repeat with the remaining tortillas.
- Serve warm with salsa, or freeze for later. Enjoy!
Notes
How to Freeze Breakfast Burritos
- Place assembled burritos on a sheet tray in the freezer for about 1 hour. Once slightly frozen, transfer to gallon freezer bags and store frozen for up to 3 months.
Nutrition
Calories: 485kcal | Carbohydrates: 27g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 249mg | Sodium: 1000mg | Potassium: 468mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10352IU | Vitamin C: 10mg | Calcium: 361mg | Iron: 3mg