I’ve been pretty successful at breaking some of my not-so-great habits in the past. For example, I’ve successfully stopped drinking Diet Coke and have dramatically reduced the time I spend in the sun.
One habit I can’t seem to break thought is hitting the snooze button a couple times in the morning.
I’m not a teenager anymore. I’m in my late 20’s. I can’t use the excuse that I need to sleep in because my body is preparing for adulthood. I also can’t use the excuse that I’m hungover either – that doesn’t happen too often.
Okay, so while I work to break my habit of hitting the snooze button in the morning, I will continue to be strategic with my morning routine. This includes make ahead breakfast options, such as overnight oats, smoothie jars, egg bakes and the latest – Make-Ahead Breakfast Burritos!
This ones for my friends who have more savoury taste buds than sweet taste buds. The post fits right into the Recipe Redux August theme – Rise and Shine with a Savory Breakfast. These little guys are great when freshly made or you can keep them in the freezer for up to one month. Simply thaw in the fridge the night before and nuke in the microwave for a few minutes in the morning.
Important Tip: Make sure you let all of the ingredients cool down to room temperature before wrapping them in plastic wrap. If you don’t, moisture can be formed in the wrap, which leads to a soggy burrito.
Make-Ahead Freezer Breakfast Burritos
A savoury, satiating and quick breakfast solution for those on the go!
- 1 tablespoon extra-virgin olive oil
- ½ sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- 2 cups cubed sweet potato)
- 1 red bell pepper, chopped
- ¼ to ½ teaspoon smoked paprika
- 8 eggs
- 4 ounce goat cheese
- 1.5 cups black beans
- 8 8-inch tortillas
- salsa (optional)
- To make the hash: Heat a large skillet over medium heat. Add the olive oil, then the onion, and cook until the onion is slightly softened, 2 to 3 minutes. Add the garlic, sweet potato, red pepper and paprika. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, about 8 minutes. Uncover and continue cooking, stirring often, until the excess moisture has evaporated and the sweet potatoes are caramelized and golden on the edges.
- To scramble the eggs: In a large bowl, whisk together the eggs. Heat another skillet over medium heat. Add the olive oil, then pour the eggs into the skillet and stir constantly with a heatproof spatula until the eggs are just cooked (don’t overdo it!). Transfer the eggs to a bowl and set aside.
- To prepare the burritos: Spread about a tablespoon of goat cheese down the center of each tortilla. Top with a scoop of eggs, followed by black beans and sweet potato hash, equally dividing the ingredients between the burritos. Try not to overfill these!
- To make them freezer ready: Let the burritos cool to room temperature before proceeding (excess moisture trapped in plastic wrap will turn into freezer burn). Lay a square of plastic wrap on your work surface and place a prepared tortilla in the center. Fold one side of the tortilla over the burrito, then snugly pull the opposite side over to make a wrap. Pull one corner of the plastic wrap over the exposed end, then repeat with the opposite side and roll it up to tightly wrap the burrito. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer.
- To warm the burritos, remove from the freezer and microwave until warm, 30 to 60 seconds. If preferred, you could also warm them in an oven or toaster oven. Serve with plenty of hot sauce and/or salsa on the side.