Weekday-Friendly Breakfast Burrito Recipe

Weekday-Friendly Breakfast Burrito Recipe

By Michelle McGlinn

Picture it: You’ve hit snooze for the last time on your alarm clock, rub your eyes, and roll out of bed, dragging yourself to the kitchen for a piping hot cup of coffee. You open the refrigerator to reach for the creamer and remember, delighted, that just yesterday, you made a week’s worth of breakfast burritos that can now be enjoyed in less than one minute.

Soft potatoes, creamy eggs, and flavorful peppers — and of course, that melty cheese — when all rolled into a flour tortilla, make for one of the most satisfying and easiest breakfasts to enjoy at home or on-the-go. Check out our recipe below for a quick, painless breakfast meal prep that will make every morning a little brighter. Sure, it may be a small chore for the weekend, but weekday morning you will be very grateful. After a few cups of coffee, at least.

12 eggs
½ cup canola oil
1 pound pork breakfast sausage (uncased)
2 large russet potatoes, peeled and diced
1 red bell pepper, diced
1 green bell pepper, diced
salt and pepper, to taste
8 flour burrito-size tortillas, warmed
1 cup shredded cheddar cheese

Whisk eggs together in a large bowl until frothy. Set aside.
Heat oil in a large skillet over medium heat. Add sausage and crumble while it cooks. Cook through, about 5 minutes, then remove meat from skillet with a slotted spoon.
Add diced potatoes to the skillet and cook in the remaining oil and pork fat. Cook until softened, stirring frequently to avoid sticking, about 10 minutes.
Add the red and green bell peppers to the skillet with the potatoes and cook until they’re softened, another 5 minutes. Return the cooked pork to the skillet and stir to combine the meat into the potato mixture.
Season with salt and pepper.
In the meantime, heat a large nonstick skillet over medium heat. Once hot, add eggs and scrape frequently until eggs are just set, about 3 minutes. Remove scrambled eggs from heat.
To assemble burritos, add ½ cup of the potato-sausage mixture to a tortilla. Add ¼ cup scrambled egg and a sprinkling of cheddar cheese. Wrap the burrito by folding in the sides, then rolling from the bottom to the top, tucking in the sides as you roll. Wrap in foil and store in the refrigerator for up to a week, or freeze.
When ready to eat, warm in the microwave until heated through.


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