"These easy breakfast burritos are loaded with scrambled eggs, sausage, veggies, cheese, and salsa all wrapped in a toasty tortilla. They're satisfying, freezer-friendly, and perfect for meal prep. Make a big batch and thank yourself later. Serve up Make-Ahead Breakfast Burritos Ingredients For the Sweet Potato Hash: 1 medium sweet potato diced small 3 mini bell peppers diced small 1 shallot diced small 2 tablespoons extra virgin olive oil 1 teaspoon kosher salt ½ teaspoon black pepper"
"Remove from the heat and set aside. Assemble the Burritos: Lay one flour tortilla on a cutting board. In the center, spoon ¼ of the sweet potato hash mixture, then ¼ of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the eggs and place 3-4 jalapeno slices on top."
Breakfast burritos combine roasted sweet potato hash (sweet potato, mini bell peppers, shallot, olive oil, salt, pepper), crisp bacon, and softly scrambled eggs. Assembly includes burrito-size flour tortillas, salsa verde, pickled jalapeños, Monterey Jack cheese, and chopped cilantro. Sweet potato hash is roasted at 375°F until tender and golden, about 30 minutes. Bacon is cooked until crisp, most fat discarded, and eggs are scrambled in reserved fat to a soft texture. Burritos are assembled by layering hash, eggs, salsa, jalapeños, cheese, and cilantro, then wrapped and can be frozen for make-ahead breakfasts.
Read at Alternative Medicine Magazine
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