Starting my mornings off with a delicious healthy breakfast is a great way to spice up your morning routine if you are sick of eating the same old thing every day.
How to freeze breakfast burritos
The breakfast burritos are simple to reheat in the microwave and great for busy mornings.
To freeze: I usually make the entire recipe, then wrap them in foil and put them into a reusable bag, such as a Stasher bag. The breakfast wraps will keep in the freezer for up to 3 months.
To reheat, place foil wrap in oven at 350F for 10-15 mins or until warm.
Healthy Breakfast Wrap
Ingredients
- 6 8-inch whole-wheat tortillas wrap
- 2 Sweet Potatoes medium
- 6 Eggs
- 2 tbsp Coconut Oil divided
- 1 Garlic Clove chopped
- 1 Red Pepper diced
- 1/2 Red Onion diced
- 1/2 cup Mushrooms diced
- 1 cup Spinach
- 1 Zucchini diced
- 1 cup Sharp Chedder shredded
- Salt and Pepper
Instructions
- Preheat oven to 375F.
- Pierce sweet potatoes with a fork a few times. Place in the oven for 45 minutes or until fork-tender. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
- In a large saute pan over medium-high heat, add half the coconut oil and heat. Add the garlic and saute, stirring, for 1 minute. Add all of the vegetables and cook until just starting to wilt about 2 minutes. Season with salt and pepper and stir well and cook just until vegetables are wilted about 3 minutes. Remove from heat and let cool.
- in the same saucepan over medium-low heat. Melt the remaining coconut oil. We want the oil to pretty much coat the whole pan. Whisk the eggs and when the oil is just barely bubbling, add the eggs to the pan directly in the center so that the butter gets pushed out to the sides.
- Watch for the edges to just barely start to set, and then gently swipe a spatula around the edges of the pan to create large soft curds. Continue this process, pausing in between to allow time for the eggs to cook but working quickly enough so as not to overcook the eggs, just gently pushing/folding the liquid eggs to form curds. The entire process should take 2-3 minutes or less.
- Remove cooked eggs from heat and place on a plate to cool.
- To assemble the wrap, make sure you have slightly warm tortillas; it makes them easier to roll. You can warm them up in the oven before assembling. Layout warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute scrambled eggs, roasted veggies, and shredded cheese on each wrap.
- Next drizzle about a tablespoon of pesto sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
