Freezer-Friendly Breakfast Burritos for Busy Mornings
Soft scrambled eggs, melty cheese, and tender sweet potatoes all wrapped in a warm tortilla, these breakfast burritos check every box. They’re freezer-friendly, microwave-ready, and come together in about 20 minutes. If you're tired of dry toast or yet another breakfast sandwich, this might be your new morning routine.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter, divided
- ½ sweet onion (Cut into thin slices)
- 2 cups sweet potato (peeled and diced)
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 5 ounces fresh spinach
- 10 eggs
- salt and pepper
- 4 ounces gruyere (grated)
- 4 tortillas (10 inch)
Instructions
- In a large non-stick skillet, add oil and t tablespoon of butter and heat to medium heat. Add onions and diced sweet potatoes and saute until slightly soft, about 5-10 minutes. Add garlic and red pepper flakes and cook an additional minute. Add spinach and cook until wilted, season with salt and pepper.
- In a large bowl beat eggs, add salt and pepper. Add 1 tablespoon of butter to a second skillet and heat to medium-high. Pour the eggs into the skillet and using a rubber spatula move them around until they are cooked to your liking. Remove from heat.
- Assemble tortillas with egg mixture, cheese and sweet potato mixture. Roll up and eat immediately or wrap in plastic wrap once cooled. Place in a freezer bag and freeze.
- To re-heat, cook on medium power in microwave for 1 to 1 ½ minutes, just until heated through.
Barbara's Notes + Tips
- Make sure all of your ingredients are fully cooked before adding them to the burrito.
- Try serving with salsa and avocado slices.
Nutrition
Calories: 504kcal | Carbohydrates: 34g | Protein: 27g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 448mg | Sodium: 678mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 13856IU | Vitamin C: 14mg | Calcium: 460mg | Iron: 5mg
