White peaches roasted in the oven with fresh ginger, honey, and vanilla. Serve baked peaches with plain Greek yogurt or vanilla ice cream.Continue reading “Baked Peaches with Honey & Ginger”
Make ahead breakfast burritos with scrambled eggs, turkey sausage, vegetables, beans, cheese, and hash browns, rolled up in a whole wheat flour tortilla!
A few years ago, when I was in college, I spent one whole day making freezer meals, and as luck would have it, my fucking freezer broke overnight. I was devastated and haven’t really gotten back into the whole “make ahead meals” things ever since. But, with lots of craziness in the world, having some frozen meals on hand isn’t necessarily a bad idea. Especially when I can eat said meals in the car with one hand in the form of make ahead breakfast burritos!
I have been planning on making some freezer breakfast burritos for a while, but this past weekend was finally the time I decided to get my ish together and actually do it. I was looking for a burrito that tasted like the greasy hangover breakfast burritos I ate in college but had the nutritional benefits of a kale smoothie. Turns out, that’s impossible! But, I still think I got pretty close thanks to a few healthier swaps like turkey sausage and whole wheat tortillas. 😛
A few Details
These breakfast burritos are perfect for anyone who forgets about breakfast almost every single day (hi) and resorts to eating a salad or Greek yogurt or a chocolate bar just to get something in their belly. But, we all know that breakfast can be so much better. And wholesome. And well-rounded. Which is where make-ahead breakfast burritos come into play.
This recipe has scrambled eggs, turkey sausage, peppers, potatoes, black beans, and cheese stuffed into a whole wheat flour tortilla. Marc insisted on the potatoes, but if you’re going for an extra boost of health, you could always throw in a few handfuls of spinach or arugula instead! I like serving the burritos with guac, salsa, and fresh fruit to complete the whole meal.
Ingredients you’ll need for make ahead breakfast burritos
The beauty of breakfast burritos is that you can pretty much put anything in them. They’re so easy to make vegetarian, vegan, gluten-free, etc. However, I eat pretty much all things, so mine just requires basic ingredients you can find in any grocery store. You’ll need:
- Turkey Sausage: The turkey gives us some protein and is a bit healthier than pork sausage! Chicken sausage would work as well.
- Shredded Potatoes: We just used regular potatoes from the freezer aisle, but I also love breakfast burritos with shredded or cubed sweet potatoes!
- Bell Pepper: I use one green and one red pepper for some extra veggies!
- Eggs: Scrambled eggs are a must in breakfast burritos!
- Milk: Makes the eggs a little creamier, but not necessary if you don’t have it around.
- Black Beans: Another source of protein and veggies!
- Shredded Cheese: All burritos need cheese, yes?
- Whole Wheat Tortillas: Regular, spinach, and gluten-free tortillas would all work great.
- Sides of Choice: Guac, salsa, hot sauce, etc. (This is one of my favorite store-bought salsas but I usually try to find one that’s spicier and fresh!)
How to make freezer breakfast burritos
First, whisk together the eggs, milk, salt, and pepper until combined. Set aside.
Next, heat a pan over medium-high heat and cook your sausage until it’s no longer pink and cooked-through. Drain any fat, and place the sausage in a bowl. Set aside.
Then, add the shredded potatoes and bell peppers to the pan with a little oil, and cook until the potatoes are crispy and the peppers have softened. Add to the bowl with the sausage.
After, pour the egg mixture into the pan, and cook until they are softly scrambled and fluffy. Add the sausage-veggie mixture to the eggs, and then mix in a can of drained black beans. Season with salt and pepper.
Next, divide the mixture between eight whole wheat tortillas. Sprinkle each with a little cheese, roll up, and they’re ready to freeze or serve! You can either warm them in the oven if you’re serving burritos to a crowd, or you can pan fry the burritos to get a crispy outside. Even better, use a panini press if you have one!
How to roll a breakfast burrito
I’m pretty bad at rolling breakfast burritos, and it’s usually Marc’s job any time we make them. But, it’s actually really easy, and I’m just incompetent apparently. All you have to do is place some filling on your tortilla (try to place it more toward the side you’re rolling up so it’s easy to roll).
Next, fold in the shorter sides to make sure the filling stays in place. Then, take the end of the tortilla closest to you, fold it over, and tuck under the filling a bit to keep everything in place. Roll it up, and place the burritos seam-side down!
Serving make ahead breakfast burritos
We like to eat these burritos with salsa, guacamole, and hot sauce! Greek yogurt or sour cream is great too. If we eat them for breakfast, we usually have a little fresh fruit on the side. Or, if we’re eating them for dinner, we like brown rice and grilled/sauteed veggies!
storing/freezing breakfast burritos
To freeze the burritos, wrap them with beeswax/plastic wrap/tinfoil, and keep them in an airtight container for up to two months. The filling will also last in the fridge for up to one week. If you store the filling in the fridge, I would assemble the burritos right before you eat them, or they will get soggy!
Reheating frozen make ahead breakfast burritos
To reheat, unwrap the burrito and place it on a microwave-safe plate. Microwave for 3-4 minutes, until they’re warmed through. If the middle won’t warm up all the way, cut the burrito in half and microwave it in 30-second increments until warm!
You can also warm the burritos in an oven at 350°F for about 15-20 minutes.
To take the burritos *up a notch*, heat a skillet with a small amount of neutral cooking oil, and grill the burrito on each side until it’s nice and crispy. If you have a panini press, you can grill burritos that way too!
What other fillings can I use to make breakfast burritos?
These burritos can be made with pretty much anything you have on hand. Try:
- Bacon, eggs, beans, veggies, + cheese
- Eggs, sweet potatoes, black beans, veggies, + cheese (vegetarian!)
- “Scrambled” tofu, vegetables, + beans (vegan!)
Other easy breakfast recipes you might like!
Make Ahead Breakfast Burritos
xo Sara Lynn
*Song of the day: Plants by Crumb
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This Bacon Hash Skillet with runny eggs and harissa will definitely be the highlight of my Christmas brunch this year. As a bonus, You can make them in advance! that way, all you have to do is pop on the coffee before everyone arrives.
I have used more sprinkles in the past few weeks than I have over the course of my entire life. First, it was Molly Yeh’s funfetti cake, which my best friend and I decided to add extra sprinkles to, and then I unicorned it for my cousin’s sixth birthday. (Side note: The amount of effort it takes to make a unicorn horn that doesn’t look like a wiener is actually impressive, but I don’t think I did too bad for my first time?). The next notable encounter with sprinkles involved these pancakes. Back in the good old days of SSL, I made a ‘birthday cake pancakes’ recipe with ‘homemade cake batter’. As an avid anti-cake batter proponent, I was dead set on making the birthday cake pancakes that were floating around Pinterest but without boxed cake mix; at the time, this was downright impossible to find on the internet, and I went through a whole process of making homemade ‘cake batter’ that involved a food processor and a freezer. Overall, way too much time for Sunday-morning pancakes, and while they tasted like cake, it still wasn’t the perfect funfetti flavor that I was looking for. Continue reading “Funfetti Pancakes”
Yesterday, we had a rare March day with wonderful weather, and it was also the first day in three weeks that I haven’t felt like utter garbage. I am currently in the midst of the longest sinus infection of my life, but even so, it could not ruin my spirits prompted by warm weather. And by warm, I mean 45* F. But, still… the sun was out for a change! I had planned on spending the day cleaning my house after looking around and realizing that it looks like my closet threw up my entire shoe collection and I have a very impressive herd of dust bunnies breeding in my hallway. But life is short, and sunny, windless Sundays are rare in March, so I forced myself to put on pants and get out of the house. I got a coffee and took Bell to run around the dog park, and it wasn’t even muddy! It was freezing, but every once in a while, the clouds would clear for a minute, and the sun would warm everything up. The air smelled so good. I always forget how lovely early spring is until it comes back around again.
Other than toughing it through the freezing-warm weather for as long as I possibly could, I spent the whole day cooking up some new recipes. I love all the produce that’s out right now, and I’m taking advantage of it for as long as I can. It inspired me to make some roast chicken with lots of potatoes and fresh herbs and then watch Julie & Julia, because what else would you watch when food is inspiring you?
Another one of my spring favorites in the produce section is all of the fresh strawberries! Strawberry shortcake has always been a very Easter-y dessert in my family. We make our strawberry shortcake with biscuits instead of angel food cake, and I am convinced it’s the only way to even eat strawberry shortcake. Also, you have to absolutely drench it in whipped cream, it’s a rule.
Like I was talking about last week, I’m trying to take advantage of my very short weekends by getting up earlier and brunching more. Without some sort of goal, I have the tendency to sleep in and then lay in bed on my phone scrolling through embroidery instagrams for three hours. SO, instead of scrolling, I’m sconing. And eggs-benedicting. And waffling. If it’s brunchy, I want something to do with it.
But I digress. This is about scones. And strawberries. And mixing it all together to create some sort of strawberry-shortcake inspired scone. And also adding cardamom, because cardamom + strawberries = lalalala one of the best combos ever!! Why didn’t I do this earlier, it’s such a good idea? Cardamom is fairly expensive, but a tiny bit goes a long way, so you’ll definitely notice a little hint of it in these scones. The strawberry curd is a little extra step, but if you don’t want to go that far, you could always just serve these with jam or chop up some fresh strawberries to throw on top! These are perfect for Easter brunch, especially because they can be made a day in advance! Aaaaand they are best served with lots of fresh coffee, obviously.
Vanilla + Cardamom Scones with Strawberry Curd
3 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cardamom
1 1/2 sticks butter, cut in 1/2 in. cubes
1 egg, whisked
3/4 c. buttermilk
1/2 c. whipping cream + more for brushing
2 1/4 tsp. vanilla extract, divided
1/4 c. powdered sugar
1 Tbs. milk or cream
Preheat oven to 375* F. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom. Toss very cold butter in the flour. Using your hands, work quickly to break the butter into the flour until it is pea-sized. You may have some larger, flatter pieces.
Make a well in the center. Add the egg, buttermilk, cream, and 2 teaspoons of vanilla. Mix until just incorporated. The dough will be sticky.
Turn dough onto a floured surface. Press into a 1-inch disk. Cut into 8 sections. Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections. Space on a baking sheet 2 inches apart. Brush each scone with cream. Bake for about 25-30 minutes, or until lightly browned. Remove from oven and let cool.
Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth. Drizzle over scones. Serve with curd (recipe below).
1 lb. strawberries, finely chopped
Zest + juice of 1 lemon
1/4 c. sugar
1 Tbs. corn starch + 2 Tbs. water whisked
6 Tbs. butter
Combine strawberries, zest, lemon juice, sugar, and eggs in a saucepan. Cook over medium heat, stirring frequently, for about 5 minutes, or until bubbling. Add the cornstarch slurry and stir until mixture thickens.
Remove from heat. Whisk in the butter. Cool curd and serve with scones + whipped cream.
xo Sara Lynn
*Song of the day: Let it Happen by Tame Impala