I love meal prepping when I am in school and know I am going to have a busy week. These breakfast burritos make for the perfect meal prep because you can make a bunch of them on Sunday and have them for breakfast the whole week. All you have to do is heat them up in the microwave in the morning and you are good to go! This recipe includes eggs, bacon, potatoes, DF cheese, avocado, onion, and hot sauce if you would like. These are some of my favorite breakfast ingredients and they are so yummy all together in burrito form. This recipe makes 6 burritos, but you can double the recipe if you would like to have extras.
Eggs are a food I often have for breakfast because I find them filling and satisfying. They have tons of nutrients in them and they raise HDL, which is our "good" cholesterol. They have also been linked to a reduced risk of heart disease. They are filling and high in protein which can help you loose weight in the long run. Additionally, they have great levels of amino acids and are overall a healthy choice as long as you are not allergic or have a sensitivity to them.
Ingredients:
2 tbsp olive oil + more for frying the tortillas
1/2 white onion, chopped
2 1/2 cups cubed potatoes (can be store bought or cut at home)
9 pieces of bacon
6 large eggs, whisked
1 tsp garlic powder
Salt and Pepper to taste
1 1/4 cups DF shredded cheddar cheese (I used Miyoko's Creamery vegan cheddar)
1 1/2 avocados, thinly sliced
6 GF burrito style tortillas (I used La Tortilla Factory GF tortillas)
optional: DF buttery spread, hot sauce for topping
Directions:
In a large pan, heat the olive oil over medium heat. Add in the chopped onion and saute until they begin to soften, about 4 minutes.
Add in the cubed potatoes and cook for about 10 minutes, stirring frequently. You want the potatoes to be fully cooked through and starting to get crispy on the outsides.
Remove the potatoes and onions from the pan and set aside on a plate. Wipe out the pan to ensure all the onions have been removed.
Return the pan to medium heat and lay the bacon pieces evenly out amongst the pan. If your pan is small, you may have to do two batches. Cook the bacon flipping frequently, for about 7 minutes, or until the bacon is done to your liking.
Remove the bacon to a paper towel lined plate to allow the excess fat to drain off.
Drain some, but not all of the bacon grease from the pan. You want to keep a thin layer of bacon grease to cook the eggs in.
Return the pan to the medium heat and add in the whisked eggs. Add in the garlic powder, and salt and pepper. Allow to cook, stirring frequently until the eggs are 3/4s of the way cooked through. Add about 1/2 cup of the DF cheddar into the eggs and cook the rest of the way. Remove from the heat and place onto a separate plate. Wipe out any excess eggs that may be left in the pan.
Heat up the first tortillas for 20 seconds in the microwave between two damp towels. I usually heat each tortilla separately since GF tortillas often rip. Having them warm makes the folding process much easier.
Heat extra olive oil or DF butter in the pan over medium heat. In the warmed tortilla, add in a couple scoops of the potato and onion mixture, the egg and DF cheese mixture, 1 1/2 pieces of bacon, a couple slices of avocados, and a sprinkle of the remaining DF cheese.
Once you have the filling in, carefully fold the tortilla burrito style. Immediately place the folded side down on the hot pan so that is crisps up and holds its form.
Repeat this process with the remaining 5 tortillas and filling. Serve warm or wrap in tinfoil or plastic wrap and keep in the fridge for 4 to 5 days. Simply remove the wrapping and heat in the microwave for 45 seconds when you are ready to enjoy.
Top with hot sauce if desired and enjoy!
Note: Do not over fill the tortillas because GF tortillas can be challenging to work with and they are more likely to rip if you over fill them. They will likely rip a little bit either way so don't be too hard on yourself! You'll get better the more burritos you roll! :)
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