Let me preface this recipe by saying that Joe doesn’t think this is a “legit” breakfast burrito because it doesn’t have egg included, but for someone like myself I’m more than happy to bypass the eggs and fill this burrito with things like meat and roasted veggies. Of course the options are endless when it comes to what you could put inside. Think of this as a starting point for your breakfast burrito experiments – but the sky’s the limit when it comes to what you might decide to include.
For someone like me, who currently is finding that my morning time is in short supply, having something I can pop in the microwave quickly and easily is absolutely life-saving!
Harvest Blend Breakfast Burritos
Ingredients
1 medium russet potato, peeled and cut into bite-size pieces
1 medium sweet potato, peeled and cut into bite-sized pieces
2 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. lean (at least 80%) ground beef
12 tortillas (8-inch)
2 cups shredded sharp cheddar cheese
3/4 cup salsa
Directions
1. Heat oven to 400°F. Place white potatoes and sweet potatoes on baking sheet. Toss with the olive oil, salt, and pepper. Bake 20 minutes, stirring once, until potatoes are tender and browned.
2. Meanwhile, brown the ground beef; drain and return to skillet. Remove from heat. Combine the sausage mixture with potato mixture. Cool completely.
3. Divide mixture evenly between the tortillas. Top each with some of the cheese and a tablespoon of the salsa. Fold in edges of tortillas and roll them up.
4. Wrap each burrito in plastic wrap. Store in a zip-top freezer storage bag until ready to eat.
TO COOK
Remove from plastic wrap. Microwave 1 1/2 minutes or until heated through.