Best Breakfast Burritos
Have your breakfasts been a little…uninspired lately?
If the answer is yes, have no fear. Time to ramp up the veggies and protein in our breakfast with these prep-ahead component burritos!
I love breakfast burritos but don’t eat them often, simply because they are rather high maintenance. Who has time to make potatoes, eggs, chop veggies and herbs, grate cheese, etc. every single morning? However, a little work up front to prep the components and you’ve got a fabulous breakfast option all week long.
I used to be the type to try to “conserve my calories”, eat a very small breakfast, something like oatmeal or an english muffin with peanut butter. But nowadays, the importance of a high protein, super satisfying breakfast is paramount. It gives me energy to be productive all morning and really helps to regulate my appetite for the entire rest of the day. In fact, research shows that breakfast eaters have a lower BMI and lower incidence of chronic diseases like type 2 diabetes and cancer than breakfast skippers. AND that protein early on can help significantly with appetite regulation.
And when you can get in a few servings of veggies with breakfast? WINNING. We all know how wonderful veggies are for us and yet, most of us seemingly fall short with our daily intake. This recipe includes 8+ types of veggies/herbs making this burrito far more nutritious than one you could pick up at fast food or in the frozen aisle. Prepping these burritos from scratch also gives you control over the calories, fat, sodium and ingredient quality which is a major score in my book!
A couple things:
- Yes, you can prep these burritos ahead of time, see notes below on freezing instructions.
- If you are prepping these for the week, I would recommend prepping the hash, bacon, cheese, fresh herbs and storing them in airtight containers in the fridge. Each morning simply scramble up an egg or two, warm your other fillings in the pan and assemble.
- The hash could technically include any vegetables you like! Try adding zucchini, broccoli, mushrooms or others!
- Try to cube/chop all of your hash veggies relatively the same size so they cook evenly.
I gobble one of these up with hot sauce, avocado slices and salsa. Served up with some fresh fruit for the perfect breakfast! Let me know if you give them a try.
Print
Best Breakfast Burritos
- Prep Time: 20 minutes
- Cook Time: 1 hr
- Total Time: 1 hr 20 minutes
- Yield: 10 burritos 1x
Description
You and your family will LOVE these breakfast burritos that are loaded with veggies, quality protein, fresh herbs and healthy fat, making them a perfectly balanced way to start your day!
Ingredients
Hash
- 1 sweet potato, cubed small
- 2 Yukon gold potatoes, cubed small
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 bunch tuscan kale, leaves removed from stalks and thinly sliced
- 1–2 tablespoons extra virgin olive oil
- 1/2 teaspoon each garlic powder, smoked paprika, kosher salt, fresh cracked pepper and all-purpose seasoning blend (I use the 21 seasoning salute from Trader Joe’s)
Burritos
- 1 cup fresh herbs (chives, cilantro, green onion)
- 8 strips bacon
- 3oz sharp cheddar, grated
- Eggs (amount varies depending on how many burritos you plan to make)
- Tortillas of choice
- For serving: hot sauce, salsa, avocado, sour cream, sriracha mayo
Instructions
Bacon
Preheat oven to 350. Line broiler pan with aluminum foil (for easy clean-up!), spray the slotted top with non-stick spray and line the bacon evenly, making sure to not overlap pieces. Bake for 30 minutes, flipping halfway through, until evenly cooked. Remove to a paper towel.
Hash
Increase oven temp to 450. Toss potato, sweet potato, bell pepper and red onion with 1 tablespoon olive oil (or a tablespoon of the bacon grease!) and all of the seasonings. Get in there with your hands and make sure everything is really well coated with fat and spices. Roast for 25 minutes. Give the kale a toss with 1-2 teaspoons extra virgin olive oil and add on top of the hash. Roast for an additional 7 minutes until kale is crispy.
Sriracha mayo
Mix together your favorite type of mayo with a 1-2 teaspoons sriracha, depending on how spicy you like it! My favorite ratio is 1 teaspoon sriracha for every 4 tablespoons mayo. Stir to combine!
Assembly
Grate the cheese. Chop the herbs. Slice the avocado. Chop the bacon. Scramble some eggs. Make 1-2 eggs if you are assembling only one burrito. If you’re making for a crowd or prepping these to freeze, scramble 10-12 eggs. I like to add the cheese on top of the eggs to get nice and melty.
Warm the tortilla over the stovetop or in the microwave. Layer in the scrambled eggs, bacon and hash. Top with a generous amount of fresh herbs and any additional toppings like sriracha mayo, avocado, salsa or hot sauce. DIG IN!
Notes
MEAL PREP: prepare each component and store separately in the fridge for the week. When ready to eat, scramble an egg, add cheese, warm the hash and bacon in the pan, warm the tortilla and assemble.
FREEZER PREP: Prep the hash, scrambled eggs and bacon and assemble 8-10 burritos depending on the size of your tortilla (you’ll need to scramble about 10-12 eggs). You’ll want to omit the fresh herbs here. Wrap each in parchment paper and secure with a small piece of tape. Place in a large ziploc freezer bag for up to 2-3 months.
REHEATING: When you are ready to eat, remove from freezer and place directly into the oven at 350 for 1 hour OR wrap in a damp paper towel and microwave for 1 minute.
MAKE IT VEGETARIAN: try swapping out the bacon for black beans or refried beans!
MAKE IT GLUTEN FREE: use your favorite gluten-free tortilla or make breakfast tacos using corn tortillas
HASH: the key to a crispy hash is high heat, enough oil/fat, no crowding the pan and equally sized veggies for even cooking.
***Nutrition information is only an estimate and may vary greatly depending on the brand/types of ingredients used***
Nutrition
- Serving Size: 1 burrito
- Calories: 381
- Sugar: 4g
- Sodium: 621mg
- Fat: 17g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
