American · breakfast
Make-Ahead Breakfast Burritos These make-ahead breakfast burritos are filled with roasted sweet potato hash, scrambled eggs, bacon, salsa verde, pickled jalapeños, and cheese, then wrapped in foil for easy storage and reheating.
total 45 min
servings 4 Original recipe on thedefineddish.com
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Back to 4 servings 1 medium sweet potato, diced small 3 mini bell peppers, diced small 1 shallot, diced small 2 tbsp extra virgin olive oil 1 tsp kosher salt 0.5 tsp black pepper 4 slice bacon 8 eggs 0.5 tsp kosher salt 0.25 tsp black pepper 4 burrito-size flour tortillas 0.333 cup store bought Salsa Verde 0.25 cup pickled jalapeños from the jar 0.5 cup Monterey jack cheese 0.25 cup finely chopped cilantro
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1 Step 1: Preheat the oven to 375°F 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.2 Step 2: 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.3 Step 3: Discard all of the bacon fat, reserving just 1 tablespoon to cook the eggs in the skillet.4 Step 4: 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.5 Step 5: Lay one flour tortilla on a cutting board. In the center, spoon 1/4 of the sweet potato hash mixture, then 1/4 of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the eggs and place 3-4 jalapeño slices on top. Sprinkle with a bit of the Monterey jack cheese. Add 1 slice of bacon, broken into smaller pieces. Finish with cilantro.6 Step 6: 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.7 Step 7: You can store the burritos in the fridge for up to 4 days, or in the freezer for 1 month. See notes for reheating tips.getsaucepan.com/r/57a03124-713a-473e-b31f-016d0fb3d5e5 · Original: https://thedefineddish.com/make-ahead-breakfast-burritos/
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