These make ahead breakfast burritos are the ideal get n-go breakfast decision for your bustling mornings. They are stuffed with veggies and protein to keep your vitality up throughout the day. Make a twofold cluster of these cooler breakfast burritos for a simple, solid feast prep breakfast you can appreciate throughout the entire week.
In spite of the fact that our cooler burritos are not as ginormous as Love Muffin's, we adhered to what we loved and went with really comparable fixings. As usual, don't hesitate to include your preferred veggies or an alternate cheddar. Our cooler breakfast burrito fixings are exactly what we like, yet make it your very own and TAKE A PICTURE and let us realize what you did!
The other objective we had with these cooler breakfast burritos was to make them a get n-go breakfast! I am about the exquisite breakfast, so I am constantly down with a snappy make ahead breakfast burrito toward the beginning of the day. Prep them toward the start of the week and stick them in the cooler. When you get up toward the beginning of the day, get a burrito, unwrap, stick one in the microwave or broiler while you're brushing your teeth and BOOM. It's prepared for you to eat up brisk before you leave or travel with you to work.
Also Try Our Recipe : Breakfast Scramble with Italian Sausage
INGREDIENTS
SCRAMBLED EGGS
- 8 large eggs
- 2 tablespoons unsweetened almond milk
- salt and pepper, to taste
- 1/2 tablespoon of olive oil or nonstick cooking spray
ROASTED POTATOES
- 2 large Idaho potatoes, cubed
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 2 teaspoons garlic powder
- salt and pepper, to taste
BREAKFAST SAUSAGE
- 1/2 tablespoon olive oil
- 1/2 tablespoon minced garlic
- 1/2 white onion, finely diced
- 1 lb. breakfast sausage (pork or chicken or chorizo)
OTHER
- 10 8-inch tortillas, plain or whole wheat
- 1 cup shredded cheddar cheese
INSTRUCTIONS
SCRAMBLED EGGS
- Heat a large skillet to medium/high heat. Then grease with olive oil or cooking spray.
- Crack 8 eggs into a medium size bowl and then add 2 tablespoons of almond milk, and season with salt and pepper. Whisk until combined.
- Pour eggs onto heated pan and use a spatula to scramble until fully cooked. Set aside.
ROASTED POTATOES
- First, preheat oven to 400ºF and place a piece of tin foil on a baking sheet.
- Prep potatoes by cubing into small chunks. Then place on baking sheet.
- Drizzle on 1-2 tablespoons of olive oil and season with paprika, garlic powder, and salt and pepper.
- Use hands to toss to make sure everything is evenly coated.
- Roast for 30 minutes at 400ºF. Toss half way through. Set aside.
BREAKFAST SAUSAGE
- Heat 1/2 tablespoon of olive oil in a large skillet over medium/high heat.
- Then, finely dice 1/2 a white onion and add to skillet along with 1/2 tablespoon minced garlic. Sauté for about a minute before adding breakfast sausage.
- Use a spatula to sauté until fully cooked. Set aside.
BURRITOS
- First, heat tortillas for a few seconds in the microwave (this will help with the folding process).
- Then, get building! Add scrambled eggs, roasted potatoes, breakfast sausage, and a sprinkle of cheese on top of your tortilla. You should make around 10 burritos.
- Make your burritos by folding two sides in and then rolling.
- Tightly wrap each burrito in tin foil, making sure there are no pockets of air. Then, write the name and date on each burrito for later!
TO REHEAT
- If heating from frozen, unwrap and place on a plate and then into the microwave. Use the defrost setting on your microwave for 2 to 3 minutes, flipping every minute. Then microwave on high for 60-90 seconds or until hot.
- If heating from thawed, microwave on high for 60 to 90 seconds
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