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–+ servings

Healthy Freezer Breakfast Burritos

Content Editor
When it comes to breakfast, variety is the spice of life. You can enjoy these burritos with a dollop of salsa or layer them with avocado slices. A serving of fresh fruit, such as mixed berries or juicy melons, can add a refreshing balance too.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine Mexican
Servings 8
Calories 300 kcal

Equipment

  • Skillet, Spoon

Ingredients
  

Sweet Potato and Pepper Hash:

  • ¾ pound sweet potatoes peeled and diced into ½-inch cubes
  • 1 red bell pepper diced
  • ½ medium yellow onion finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon extra-virgin olive oil
  • Smoked paprika kosher salt, freshly cracked black pepper, and fresh thyme (optional)

Scrambled Eggs:

  • 8 large eggs
  • Extra-virgin olive oil and salt

Herbed Goat Cheese:

  • 4- ounce log of goat cheese softened
  • Finely chopped chives and dried herbs optional

Instructions
 

Step 1: Prepare the Sweet Potato and Pepper Hash

  • Start by heating the olive oil in a skillet over medium heat. Once hot, toss in the diced sweet potatoes and cook until they begin to soften. Add in the bell pepper, garlic, and onion. If you want to crank things up, sprinkle in some smoked paprika for that subtle smokiness. Cook everything until the veggies are tender and slightly caramelized, which will take about 10-12 minutes.

Step 2: Scramble the Eggs

  • In another bowl, beat the eggs. Add a pinch of salt and pepper. Heat a little olive oil in a non-stick skillet over medium-low heat. Pour in the eggs. Stir gently, allowing them to set nicely without browning. You want fluffy, soft eggs that are moist (not dry).

Step 3: Combine and Assemble

  • Once your hash and eggs are ready, it’s time to put them together. Add the sweet potato mixture to the scrambled eggs. Crumble in the goat cheese for that creamy, tangy finish. Mix it all until just combined. Taste and adjust the seasoning as needed.

Step 4: Wrap Them Up

  • Take a tortilla and spoon in the mixture, making sure not to overfill. Fold the sides in and then roll it up like a burrito. Aim to keep it tight for easy storage later.

Step 5: Freeze or Store

  • Wrap each burrito tightly in foil or parchment paper and place them in a freezer-safe bag. Ensure you label the bag with the date. They can last for up to three months in the freezer, but trust me, you’ll devour them long before that!

Notes

  • Customize Your Fillings: Don’t hesitate to swap out veggies based on what’s fresh or available. Zucchini, spinach, or mushrooms also work well.
  • Don’t Skip the Seasoning: Use enough salt and pepper. The flavors need to shine through after freezing and reheating.
  • Make an Assembly Line: If you’re making multiple burritos, assembly lines make the process quicker and more fun.
  • Avoid Overstuffing: While it’s tempting, overstuffing can lead to torn tortillas and messy breakfasts.
  • Be Mindful of Storage: Make sure the burritos are well-wrapped to prevent freezer burn.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gFiber: 8g
Keyword Healthy Freezer Breakfast Burritos
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