Breakfast Burritos

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Ingredients:

  • 8oz Cheddar

  • 1 yellow onion

  • 1 bell pepper

  • 2 Tbsp grass fed butter, divided

  • 2 pinches salt and pepper

  • 1 lb. cooked ham or sausage

  • 12 locally sourced large eggs (carton egg whites if desired)

  • 8 large flour tortillas (burrito size) - We’re not big fans of anything made from flour but hey, these are tasty

Directions

  1. Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.

  2. Dice the ham, then add it to the skillet with another ½ Tbsp grass fed butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.

  3. Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon grass fed butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.

  4. Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they'll become dry. Season the eggs with a pinch of salt and pepper (remember you breakfast meat will be salty!)

  5. To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, cheese, and some of the cooked ham.

  6. To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up).

  7. Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer for later if not eating within 3 days.

    TO REHEAT BREAKFAST BURRITOS

    • Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.


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Recipe courtesy of https://www.budgetbytes.com/