Best Breakfast Burritos

Best Breakfast Burritos

from flavorfulife.com

You and your family will LOVE these breakfast burritos that are loaded with veggies, quality protein, fresh herbs and healthy fat, making them a perfectly balanced way to start your day!

Ingredients

  • 1 sweet potato, cubed small
  • 2 Yukon gold potatoes, cubed small
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1/2 bunch tuscan kale, leaves removed from stalks and thinly sliced
  • 1-2 tablespoons extra virgin olive oil
  • 1/2 teaspoon each garlic powder, smoked paprika, kosher salt, fresh cracked pepper and all-purpose seasoning blend (I use the 21 seasoning salute from Trader Joe’s)
  • 1 cup fresh herbs (chives, cilantro, green onion)
  • 8 strips bacon
  • 3oz sharp cheddar, grated
  • Eggs (amount varies depending on how many burritos you plan to make)
  • Tortillas of choice
  • For serving: hot sauce, salsa, avocado, sour cream, sriracha mayo

Directions

  1. 1

    Preheat oven to 350. Line broiler pan with aluminum foil (for easy clean-up!), spray the slotted top with non-stick spray and line the bacon evenly, making sure to not overlap pieces. Bake for 30 minutes, flipping halfway through, until evenly cooked. Remove to a paper towel.

  2. 2

    Increase oven temp to 450. Toss potato, sweet potato, bell pepper and red onion with 1 tablespoon olive oil (or a tablespoon of the bacon grease!) and all of the seasonings. Get in there with your hands and make sure everything is really well coated with fat and spices. Roast for 25 minutes. Give the kale a toss with 1-2 teaspoons extra virgin olive oil and add on top of the hash. Roast for an additional 7 minutes until kale is crispy.

  3. 3

    Mix together your favorite type of mayo with a 1-2 teaspoons sriracha, depending on how spicy you like it! My favorite ratio is 1 teaspoon sriracha for every 4 tablespoons mayo. Stir to combine!

  4. 4

    Grate the cheese. Chop the herbs. Slice the avocado. Chop the bacon. Scramble some eggs. Make 1-2 eggs if you are assembling only one burrito. If you’re making for a crowd or prepping these to freeze, scramble 10-12 eggs. I like to add the cheese on top of the eggs to get nice and melty.