Description
Delicious and hearty freezer breakfast burritos filled with sweet potato hash, scrambled eggs, black beans, and herbed goat cheese, perfect for a quick and satisfying breakfast on the go.
Ingredients
Scale
Sweet Potato and Pepper Hash
- 1 tablespoon extra-virgin olive oil
- ½ sweet yellow onion, diced
- 2 garlic cloves, pressed or minced
- ¾ pound sweet potatoes, peeled and sliced into ½-inch or smaller cubes (about 2 cups cubed sweet potato)
- 1 red bell pepper, chopped
- ¼ to ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Scrambled Eggs
- 8 eggs
- 1 ½ teaspoons extra-virgin olive oil
Herbed Goat Cheese
- 4 ounce log of goat cheese, at room temperature (or buy herbed goat cheese and omit dried herbs)
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
For Serving
- 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 8 8-inch whole grain tortillas
- Hot sauce and/or salsa, preferably a smoky/chipotle variety
Instructions
- Make the Hash: Heat a large skillet over medium heat. Add the olive oil and diced onion, cooking until the onion softens, about 2 to 3 minutes. Add garlic, sweet potatoes, red bell pepper, smoked paprika, salt, and pepper. Stir to combine, reduce heat to medium-low, cover, and cook until sweet potatoes are tender, about 8 minutes. Uncover and continue cooking, stirring often, until excess moisture evaporates and sweet potatoes caramelize and turn golden on the edges. Taste to ensure sweet potatoes are cooked through and adjust smoked paprika if desired.
- Scramble the Eggs: In a large bowl, whisk eggs with salt and pepper. Heat another skillet over medium heat and add olive oil. Pour in eggs and stir constantly with a heatproof spatula until just cooked, avoiding overcooking. Transfer eggs to a bowl and set aside.
- Prepare the Herbed Goat Cheese: If using plain goat cheese, stir dried basil, parsley, rosemary, and thyme into the softened goat cheese. If the cheese is cold, briefly microwave to soften before mixing. Skip this step if using pre-herbed goat cheese.
- Assemble the Burritos: Spread about 1 tablespoon of goat cheese down the center of each tortilla. Add a scoop of scrambled eggs, then black beans, and finally a portion of the sweet potato hash, dividing ingredients evenly without overfilling.
- Wrap for Freezing: Allow burritos to cool to room temperature to prevent freezer burn from trapped moisture. Place each burrito on a square of plastic wrap, fold one side over the filling, then snugly fold the opposite side and roll tightly. Pull up one corner of the plastic wrap over the exposed end, then repeat on the other side, rolling up to secure tightly. Place wrapped burritos in a freezer-safe bag and remove excess air before sealing. Store in the freezer.
- Heat and Serve: When ready to eat, remove burrito from freezer and microwave until warmed through, about 30 to 60 seconds. Alternatively, warm in an oven or toaster oven if preferred. Serve with hot sauce or salsa on the side for added flavor.
Notes
- To make this recipe gluten free, use gluten-free tortillas instead of whole grain tortillas.
- If you love this recipe, also try breakfast tacos, breakfast quesadillas, or sweet potato burritos for variety.
- Ensure burritos are cooled completely before wrapping and freezing to avoid freezer burn from condensation.
- Adjust smoked paprika in the sweet potato hash to your preferred level of smokiness and spice.
- You can substitute herbed goat cheese for plain goat cheese mixed with dried herbs as outlined.
Nutrition
- Serving Size: 1 burrito
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 210 mg
