Make Ahead Breakfast Burritos
These are my new favorite thing!
I whipped these up the other day and they were perfect for breakfast prep and are so easy to grab and get out the door. They are loaded with veggies, eggs, cheese so lots of fiber and protein here. Keep reading for the easy how to.
Makes 6 burritos
What you’ll need:
medium sized baking sheet - I love these stainless steel ones
silpat or parchment paper
Ingredients:
avocado oil or spray (I love using this to prep veggies!)
2 cups chopped veggies into 1/2” pieces - I love a combo of red onion, bell pepper, a pint of tomatoes halved - but use whatever you have on hand
1 cup shredded greens - whatever you have on hand
10 eggs
1.5 cups shredded cheese (make it easy on yourself and get grassfed pre shredded!)
6 burrito size tortillas - I love the ones from Siete Foods
chipotle mayo - I love the one from Primal Kitchen
salt and pepper to taste
Method:
preheat your oven to 400 degrees and line a medium sized baking sheet with a silpat. (If you don’t have a medium size, only large then your egg layer will be a little bit thinner and take less time to cook. You’ll also have to slice them a little bit differently but I know you’ll figure it out!)
evenly spread all your veggies except for the greens on the lined baking sheet and evenly spray or drizzle with avocado oil and season with salt and pepper. bake them for 20-30 minutes on the bottom rack tossing them half way until they are browned and soft.
Add the greens and toss everything together. Bake for 5 more minutes so the greens wilt.
while your veggies roast, whisk together the 10 eggs, cheese and salt/pepper. When all of the veggies are done roasting, pour the egg mixture over the veggies making sure it’s spread evenly.
bake again for around 20-25 minutes until the eggs are firm but not browned - a fork should come out clean.
let them cool slightly and then cut into 6 even rectangles. Then cut each 1/6 size piece in half so you have two long rectangles.
Warm each burrito shell in a pan until soft. Add a healthy swipe of chipotle aioli. Stack each rectangle piece on top of each other and roll the burrito up folding the short sides of eggs first then rolling it up the rest of the way.
Store them in an airtight container for 3-4 days or wrap each one tightly in parchment paper and freeze to defrost/reheat later.
I hope you enjoy these as much as I do! I made up a batch of guacamole to serve with them with. I have been pretty sick of my usual breakfast routine so this has been a welcomed new option. If you make them be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley