These Meal Prep Breakfast Burritos will change your mornings! Packed full with sausage, hash browns, eggs, veggies, cheese and ready for you to add your favorite toppings.
¼cupgreen or red bell pepperor a combination, finely diced
8large eggs
Salt and pepperto taste
1cupcheddar cheeseshredded
1cupMexican or Monterey jack cheeseshredded
8burrito-sized flour tortillas10-12 inch
Serving options
Sour cream
Salsa
Picante sauce
Green onionsthinly sliced
Cilantro
Instructions
Heat oil in a large skillet.
Add hash browns & cook until golden brown. Remove from pan & place on a plate lined with a paper towel.
Add sausage, onion and peppers to the skillet and cook until no longer pink. I use a meat chopper to get an even chop on the ground meat. Drain excess grease, if necessary.
Place hash browns back in the pan.
In a small bowl, whisk eggs until lightly beaten. Pour into the skillet and cook until set, stirring frequently. Add salt and pepper to taste.
Heat tortilla in microwave for 8-10 seconds, softening it to make it easier to roll.
Spoon filling onto bottom ⅓ of each tortilla. Sprinkle with cheeses.
Fold sides in, then bring the bottom end over the filling and roll up as tightly as possible.
Serve immediately or freeze (see Notes for directions).
Notes
Fillings can be customized to your preferences or what you have on hand.
Leftovers should be wrapped in foil and stored in the refrigerator for 2-3 days.
To reheat (thawed): remove foil wrapper and place 1 burrito on a microwave safe plate or dish. Cook for 1-2 minutes, turning at the halfway mark, until warmed through. Let rest 1 minute before eating.
To reheat (frozen): place frozen burritos on a baking tray and heat in a 400 degree F oven for 30-35 minutes. Let cool 1 minute before eating.
To freeze: wrap cooled burritos individually in parchment paper, then foil. Add to a freezer safe resealable bag or container. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
Nutritional information doesn't include optional toppings.