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***
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Nutrition
- Serving Size: 1 burrito
- Calories: 381
- Sugar: 4g
- Sodium: 621mg
- Fat: 17g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g