Breakfast Burritos
Batch-cooked breakfast burritos with roasted vegetables, scrambled eggs, and cheese that freeze beautifully for busy mornings.
Prep Time
15 min
Cook Time
45 min
Total Time
1h
Servings
8
Calories
450/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 2 tbsp vegetable oil
- 2 large Yukon gold potatoes, diced small
- 1 small red onion, chopped
- 1 large red bell pepper, diced
- 2 whole jalapenos, chopped small
- 0.5 lb breakfast sausage, casings removed
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 5 oz baby spinach
- 1.75 cup black beans, drained and rinsed
- 12 whole large eggs
- 8 whole burrito-sized flour tortillas
- 0.5 cup salsa
- 1.5 cup shredded sharp cheddar cheese
Roast the Vegetables and Sausage
Preheat the oven to 400 degrees F. Coat a large baking sheet with oil. Arrange the diced potatoes, chopped onion, diced bell pepper, chopped jalapenos, and crumbled sausage in separate sections on the sheet. Drizzle with oil and season the vegetables with salt and pepper. Roast for 30 minutes, then flip the potatoes and roast for another 5 to 10 minutes until everything is tender and golden.
Add Spinach and Beans
Scatter the baby spinach over the roasted vegetables and return to the oven for 5 minutes until wilted. Remove the sheet pan and mix everything together. Stir in the drained black beans.
Scramble the Eggs
Whisk the eggs in a bowl and season with salt and pepper. Heat a large frying pan over medium-high heat with a little oil. Pour in the eggs and let them set for 20 to 30 seconds before stirring in large curds. Remove from heat while the eggs are still slightly wet.
Assemble the Burritos
Lay a tortilla on a piece of foil. Place about one-eighth of the vegetable filling down the center. Add a spoonful of salsa, one-eighth of the scrambled eggs, a handful of shredded cheese, and any desired toppings. Fold in the sides and roll tightly from the bottom up. Wrap in the foil. Repeat for all 8 burritos.
Warm or Freeze the Burritos
To serve immediately, warm the foil-wrapped burritos in a 350 degree F oven for 5 minutes. To freeze, place wrapped burritos in the freezer. Reheat frozen burritos in a 350 degree F oven for 30 to 40 minutes, turning halfway, or unwrap and microwave for about 3 minutes.
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Open in AppTips & Variations
- Roast the vegetables on a large sheet pan in separate sections so each item cooks evenly.
- Remove eggs from heat while still slightly wet; they'll finish cooking from residual heat.
Frequently Asked Questions
- How long do these keep in the freezer?
- They freeze well for up to 2 months when wrapped tightly in foil.
- Can I make these vegetarian?
- Yes, skip the sausage and add extra beans or roasted sweet potato instead.
Recipe inspired by the original at smittenkitchen.com. Ingredients and factual cooking data extracted; instructions independently written.
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