Description
Delicious and convenient Freezer Breakfast Burritos featuring a flavorful sweet potato hash, scrambled eggs, herbed goat cheese, and black beans wrapped in whole grain tortillas. Perfect for meal prepping and quick breakfasts.
Ingredients
Scale
Sweet Potato and Pepper Hash
- 1 tablespoon extra-virgin olive oil
- ½ sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- ¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (about 2 cups)
- 1 red bell pepper, chopped
- ¼ to ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Scrambled Eggs
- 8 eggs
- 1 ½ teaspoons extra-virgin olive oil
Herbed Goat Cheese
- 4 ounce log of goat cheese, at room temperature
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
For Serving
- 1 can (14 ounces) black beans, rinsed and drained or 1 ½ cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce and/or smoky chipotle salsa
Instructions
- Make the hash: Heat a large skillet over medium heat and add olive oil. Cook the diced onion until slightly softened, about 2 to 3 minutes. Add garlic, sweet potatoes, red bell pepper, smoked paprika, salt, and pepper. Stir to combine, reduce heat to medium low, cover, and cook until sweet potatoes are tender, about 8 minutes. Uncover and cook, stirring often, until excess moisture evaporates and edges caramelize. Taste and adjust smoked paprika if desired.
- Scramble the eggs: In a large bowl, whisk together eggs with salt and pepper. Heat another skillet over medium heat and add olive oil. Pour in the eggs and stir constantly with a heatproof spatula until just cooked without overcooking. Transfer to a bowl and set aside.
- Prepare the goat cheese: If not using pre-herbed goat cheese, soften the goat cheese at room temperature or briefly in the microwave. Stir in dried basil, parsley, rosemary, and thyme until well combined.
- Assemble the burritos: Spread about a tablespoon of herbed goat cheese down the center of each tortilla. Top with scrambled eggs, black beans, and sweet potato hash, dividing the ingredients evenly. Avoid overfilling for easier wrapping.
- Wrap and freeze: Allow burritos to cool to room temperature. Place each burrito in the center of a plastic wrap square. Fold one side over the burrito, then pull the opposite side snugly over to wrap. Pull plastic wrap corners over the ends and roll tightly. Place wrapped burritos in a freezer-safe bag, remove excess air, and seal. Store in the freezer.
- Reheat and serve: Remove frozen burritos, unwrap, and microwave for 30 to 60 seconds until warmed through. Alternatively, warm in an oven or toaster oven. Serve with hot sauce or chipotle salsa on the side.
Notes
- Make it gluten free by using gluten-free tortillas.
- This recipe can be customized by using herbed goat cheese or adding your preferred herbs to plain goat cheese.
- To avoid freezer burn, make sure burritos cool completely before wrapping and freezing.
- Additional fillings like avocado or sautéed spinach can be added for variation.
- If you love this recipe, try similar dishes like breakfast tacos, breakfast quesadillas, or sweet potato burritos.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 210 mg
