12 Healthy Breakfast Burrito Recipes to Grab and Go

 




 

7. Freezer Breakfast Burritos with Sweet Potato Hash

12 Healthy Breakfast Burrito Recipes You Can Grab and Go: Freezer Breakfast Burritos with Sweet Potato Hash Recipe

Breakfast burritos get a high-class makeover with this delicious recipe featuring herbed goat cheese. The perfect complement to it? A pretty and flavorful sweet potato hash that includes bell pepper and paprika. Toss in black beans to make it just a bit heartier.

Hearty, vegetarian freezer breakfast burritos with sweet potato hash, black beans and scrambled eggs! Freeze your extra burritos for busy mornings. Recipe yields 8 small burritos.

INGREDIENTS

Sweet potato and pepper hash

  • 1 tablespoon extra-virgin olive oil
  • ½ sweet yellow onion, diced
  • 2 garlic cloves, pressed or minced
  • ¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (to yield about 2 cups cubed sweet potato)
  • 1 red bell pepper, chopped
  • ¼ to ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Scrambled eggs

  • 8 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 ½ teaspoons extra-virgin olive oil

Herbed goat cheese

  • 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit the following herbs)
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme

For serving

  • 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
  • 8 8-inch whole grain tortillas
  • Hot sauce, and/or salsa preferably a smoky/chipotle variety

INSTRUCTIONS

  1. To make the hash: Heat a large skillet over medium heat. Add the olive oil, then the onion, and cook until the onion is slightly softened, 2 to 3 minutes. Add the garlic, sweet potato, red pepper, paprika, salt and pepper. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 8 minutes. Uncover and continue cooking, stirring often, until the excess moisture has evaporated and the sweet potatoes are caramelized and golden on the edges. Carefully taste to make sure the sweet potatoes are cooked through. If desired, add more smoked paprika to taste.
  2. To scramble the eggs: In a large bowl, whisk together the eggs, salt and pepper. Heat another skillet over medium heat. Add the olive oil, then pour the eggs into the skillet and stir constantly with a heatproof spatula until the eggs are just cooked (don’t overdo it!). Transfer the eggs to a bowl and set aside.
  3. To prepare the goat cheese: (Skip this step if you bought herbed goat cheese.) In a small bowl, stir the dried herbs into the softened goat cheese (if you forgot to pull the cheese out the refrigerator until now, just zap it in the microwave for a few seconds to soften it).
  4. To prepare the burritos: Spread about a tablespoon of goat cheese down the center of each tortilla. Top with a scoop of eggs, followed by black beans and sweet potato hash, equally dividing the ingredients between the burritos. Try not to overfill these!
  5. To make them freezer ready: Let the burritos cool to room temperature before proceeding (excess moisture trapped in plastic wrap will turn into freezer burn). Lay a square of plastic wrap on your work surface and place a prepared tortilla in the center. Fold one side of the tortilla over the burrito, then snugly pull the opposite side over to make a wrap. Pull one corner of the plastic wrap over the exposed end, then repeat with the opposite side and roll it up to tightly wrap the burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer.
  6. To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with plenty of hot sauce and/or salsa on the side.

 

8. Homemade Breakfast Burrito

12 Healthy Breakfast Burrito Recipes You Can Grab and Go: Homemade Breakfast Burritos Recipe

If you want a simple burrito with few ingredients, this dish is a great place to start. They include the standby favorites: eggs, cheese and potatoes. The secret, says Lacey, is cooking all of the filling ingredients together in a skillet before tossing them into wraps.

Ingredients

  • 3tablespoons vegetable oil
  • 4cups (12 oz) frozen shredded hash brown potatoes (from 30-oz bag)
  • 8eggs
  • 1can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 6fully cooked breakfast sausage links, cut in 1/4-inch pieces
  • 1package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2cups shredded Mexican cheese blend (8 oz)

Steps

  1. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Add frozen hash brown potatoes in even layer; press down lightly. Cook potatoes 7 minutes without moving. Drizzle with remaining 1 tablespoon oil; turn. Cook 6 to 8 minutes longer or until browned on both sides and hot throughout. Transfer to medium bowl; cover with foil to keep warm. Wipe out skillet.
  2. In large bowl, beat eggs, green chiles, salt and pepper until well blended. In same skillet over medium-high heat, cook sausage 2 to 3 minutes, stirring frequently, until browned. Stir in egg mixture; cook 2 to 3 minutes, stirring occasionally, until scrambled.
  3. To assemble burritos, spoon line of hash browns down center of each tortilla. Top with cheese and egg mixture.
  4. Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.
  5. To freeze, wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month. To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 2 minutes 30 seconds to 4 minutes 30 seconds, turning once, until heated through (at least 165°F).