To help with the morning craziness, try these Make-Ahead Breakfast Burritos that are packed with protein and flavor. Piled with fluffy eggs, veggies, cheese, herbs, and instant flavor from a store-bought salsa verde, these burritos are sure to be a hit and fuel your day.
How to Cook and prepare Make-Ahead Breakfast Burritos
Ingredients
For the Sweet Potato Hash:
- 1 medium sweet potato diced small
- 3 mini bell peppers diced small
- 1 shallot diced small
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Bacon and Eggs:
- 4 slices of bacon
- 8 eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Assembly:
- 4 burrito-size flour tortillas
- 1/3 cup store bought Salsa Verde
- ¼ cup pickled jalapeños from the jar
- ½ cup Monterey jack cheese
- ¼ cup finely chopped cilantro
Directions
Roast the Potato Hash:
Preheat the oven to 375F and line a baking sheet with parchment paper. Add the sweet potato, bell pepper, onion, shallot, olive oil, salt and pepper and toss until well combined. Roast until the potatoes are tender and golden brown, about 30 minutes, tossing halfway through.
Cook The Bacon and Eggs:
- Heat a large, nonstick skillet over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes per side. Transfer the crisp bacon to a paper towel lined plate and set aside.
- Discard all of the bacon fat, reserving just 1 tbsp to cook the eggs in the skillet.
- In a bowl, whisk together the eggs until very well combined. Add the eggs, salt and pepper to the skillet and cook, pushing the eggs to scramble them until they are just cooked. (I like them a softer scramble, since the burritos will be reheated later.) Remove from the heat and set aside.
Assemble the Burritos:
- Lay one flour tortilla on a cutting board. In the center, spoon ¼ of the sweet potato hash mixture, then ¼ of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the eggs and place 3-4 jalapeno slices on top. Sprinkle with a bit of the Monterray jack cheese. Add 1 slice of bacon, broken into smaller pieces. Finish with cilantro.
- Fold the sides inward, over the filling, then roll the burrito over the filling, tucking as you roll until rolled tightly and secure. Wrap with foil.
You can store the burritos in the fridge for up to 4 days, or in the freezer for 1 month.
