Healthy Freezer Breakfast Burrito Recipe
Servings: 8
Calories: 325kcal
Ingredients
- 1 small bunch cilantro (optional)
- 1 red bell pepper
- 2 yukon gold potatoes
- 4 oz shredded cheddar (optional)
- 8 eggs, omega-3
- 8 flour tortillas (or sub Siete grain free tortillas)
- 1 tsp taco seasoning*
- 2 Tbsp olive oil
Instructions
To Make Burritos:
- Dice 1 bell pepper and set aside.
- Dice 2 potatoes into small pieces. Set aside.
- Chop 1 bunch cilantro leaves. Set aside.
- Heat 1 Tbsp olive oil in large saute pan over med heat. Add diced potatoes & peppers and a sprinkle of salt. Cook, stirring frequently, ~ 12 mins until potatoes are fork tender. Allow to completely cool.
- In a separate large sauté pan, heat 1 Tbsp olive oil over medium heat. In a medium bowl, whisk 8 eggs, 1 tsp taco seasoning and 1/4 cup water. Add eggs to pan and scramble until cooked through. Set aside and cool completely.
- Lay 8 tortillas on work surface and evenly layer with: shredded cheese, scrambled eggs, diced potatoes/red peppers and cilantro (make sure all food is room temp!)
- Roll into burrito and close ends. Roll each burrito tightly in aluminum foil or plastic wrap. Store in a single layer either in a large container or on sheet pan. Once frozen you can move to a container or plastic bag and place in the freezer.
To Re-heat Burritos:
- From frozen: remove foil or plastic wrap. Microwave for 60-90 seconds or until heated through.
- OR, from thawed: Set in refrigerator to thaw for 24 hours. Remove plastic wrap if using and cover w/ foil. Reheat in 350 F oven for 15-20 mins or until heated through.
Notes
*Read all ingredient lists; avoid added msg, sugar, gluten, etc.
**Nutrition information is for 1 burrito.
Nutrition
Calories: 325kcal | Carbohydrates: 33.8g | Protein: 13.8g | Fat: 15.5g