Healthy Food

Healthy Make-Ahead Breakfast Burritos

I’ve been making some healthy breakfast burritos for the family lately.  I used recipe from HyVee Dish as my inspiration but it was not as healthy as I would have liked.  Therefore, I made a few small tweaks and made my own recipe.

These burritos do take a little bit of time/ steps to make, BUT they will save you so much time and energy on those busy mornings.  I am going to share the recipe that I use and it generally makes 12-15 burritos (depending on the tortilla size) but you can make the number you need by dividing or doubling the recipe. They freeze well so I always make more than less!

Burritos 6Burritos 2Burritos 3Burritos 4Burritos 5

 


Healthy Make-Ahead Breakfast Burritos

Ingredients

  • 15 Eggs, Scrambled
  • 1 lb Sausage, Real or Turkey
  • 1 lb Bacon, Real or Turkey
  •  1/2 Hash brown Bag, Cooked
  • 3 Cups Mozzarella Cheese
  • 12-15 Whole Wheat Tortillas (I use Target brand)
  • Salt & Pepper to taste
  • Stick & Seal Saran Wrap

Directions

  1. Scramble eggs. I add a dash of milk to make them more fluffy. (Tip- Steps 1-5 can be cooking at the same time!)
  2. Cook scrambled eggs. Break into very small pieces then add to a large mixing bowl to cool. (Pictured above)
  3. Cook sausage. Break into small pieces.  Drain. Add to mixing bowl with eggs.
  4. Cook bacon.  I cook my bacon in the oven for less mess & even cooking. Turn oven on to 400*. Line a baking sheet with aluminum foil and lay bacon evenly on the sheet in one layer.  Bake for 10-15 minutes or until the bacon is cooked how you like.  Cut bacon with a kitchen scissors or crumble with hands when cool.  Add pieces to egg bowl. (Pictured above)
  5. Cook hash browns in a pan with olive oil. When cooked for about 10 minutes, add them to the large mixing bowl.
  6. Add cheese to mixing bowl.
  7. Mix all ingredients in the bowl together. Season to taste with a little salt & pepper.
  8. To begin filling burritos you will take one tortilla and lay it on a flat surface. Fill it with a line of “stuffing” and wrap it up. (I wrap by folding in the two sides slightly and then rolling the bottom side up.)
  9. Lay each burrito onto a pan. (Pictured above)  Freeze the pan and burritos for at least a few hours (overnight preferred) and then individually wrap them with Saran wrap.  Stick and seal works best!

 

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