Make Ahead Breakfast Burritos

Make ahead breakfast burritos with scrambled eggs, turkey sausage, vegetables, beans, cheese, and hash browns, rolled up in a whole wheat flour tortilla!

An overhead shot of a breakfast burrito on a white plate with a black rim, with a side of green salsa. The plate is on a white marble counter with a cup of coffee and hot sauce.

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. ūüėõ

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.

A 45 degree shot of a breakfast burrito on a white plate with a white marble background. Next to the plate is a pink linen, a cup of coffee, and a jar of hot sauce.

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

An overhead shot of a black Staub pan filled with eggs, sausage, beans, and vegetables on a light grey counter.

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.

An overhead shot of a tortilla filled with eggs, sausage, and veggies and topped with cheese on a white counter.

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

A bird's eye shot of a woman's hands rolling a burrito on a marble backdrop.

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!

An overhead shot of a white plate with a breakfast burrito on top next to a side of salsa. Next to the burrito is a cup of coffee, hot sauce, and a pink napkin

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¬įF 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!)
An overhead shot of a woman's hand pouring hot sauce on a breakfast burrito over a white marble counter.

Other easy breakfast recipes you might like!

Mini Chilaquiles Verdes with Roasted Tomatillo Salsa
Bacon Hash Skillet with Runny Eggs + Harissa
Croque Madame Galettes with Everything Bagel Crust

Make Ahead Breakfast Burritos



xo Sara Lynn

*Song of the day: Plants by Crumb

Healthy Make Ahead Breakfast Burritos with Eggs & Turkey Sausage
Healthy Freezer Breakfast Burritos

Roasted Vegetable Orzo Salad

IMG_8266

While in London, I ate french fries and gelato every single day.  I also indulged in a pint (or two) of craft beer.  Every single day.  For a month straight.  In short, my destructive, unhealthy diet was a sober vegan’s worst goddamn nightmare.

Needless to say, by the time I got home, I was prepping myself for an intense detox consisting of straight juiced kale and other horrible concoctions nutrition bloggers insist are good for the body and the soul.

While I didn’t *exactly* end up subjecting myself to some kind of horrible, liquid diet (I mean, last weekend was my birthday, so of course I was going to eat steak and cake!), I was able to come up with some yummy, clean recipes.

IMG_8274

One recipe from the mix is this roasted vegetable orzo salad.  It’s light and summery which made me extra excited to eat it for lunch all week.

Although I’m longing for sweater weather season with soup-based dinners and a nice mug of warm tea before bed every night, I’m still trying to push as much summer recipes into my life as I can before it’s too late!

This recipe is especially great served over spinach with a little extra dressing and a grilled chicken breast.

On a side note: My heartburn has gone away since I started incorporating more veggies and less french fries into my life.  Weird right?!

Roasted Vegetable Orzo Salad:

1 1/2 c. orzo pasta (whole wheat if you can find it)

2 zucchinis, cubed

2 yellow squashes, cubed

1 red bell pepper, diced

1 yellow or orange bell pepper, diced

1 can chick peas, drained

1/2 c. walnuts, toasted

Crumbled feta, for topping (optional)

Dressing:

1/4 c. olive oil

2-3 Tbs. red wine vinegar

2 garlic cloves, chopped

1/2 tsp. Dijon mustard

1/4 tsp. dried parsley

Onion powder, to taste

Salt and pepper, to taste

Pinch of sugar, agave, or honey

Preheat oven to 350* F.  Toss zucchini, yellow squash, and bell peppers in olive oil and a few pinches of salt.  Spread onto a greased baking sheet.  Bake for about 20 minutes, or until tender.

Meanwhile, cook orzo according to package directions.  Drain and let cool to room temperature.

While pasta is boiling, whisk dressing ingredients together until incorporated.

To make the salad, mix cooled roasted veggies with the orzo, chickpeas, and walnuts.  Pour dressing over the top and mix to coat the orzo.  Cover with a lid or plastic wrap and store in the fridge until ready to eat.

Serve with crumbled feta over the top.

Makes 4 entree servings or 8 side servings.

IMG_8277

Although I miss the nights of drinking pale ale at the Craft Beer Company in London, eating deep fried foods, and laughing with my friends, I’m also happy to be on a normal eating schedule again!

It’s also nice to not have to take an antacid before bed every single night.

Can’t say I wouldn’t do it all again!

Signature

Song of the Day: Smother–Daughter

Homemade Hummus

DSC02521

Mmmm hummus.

It’s one of my faves. ¬†But I do not love the store bought stuff. ¬†How do you make something so healthy taste so chemical-y? ¬†They find a way, I’m telling you.

So I made my own!  Homemade tahini and everything.

This is perfect with fresh veggies and whole wheat toasted pita bread.  I could go eat some right now, and I just might.

DSC02519

I even accidentally stabbed myself with my blender to make this stuff, so sacrifice was involved.

That’s how good hummus is. ¬†I’m willing to give some blood for it.

But somebody’s gotta do it, ya know?

Oh, did I mention how easy it is to make this? ¬†Even homemade tahini is so simple! ¬†Just blend up the tahini, scrape it out and make the hummus right away. ¬†No clean up involved. ¬†It only took me about 30 minutes, and I was on my way to Greek food heaven. ¬†Maybe gyros will happen this weekend? ¬†It’s so possible.

Follow the directions like this and you will have a perfectly smooth hummus! ¬†Any other way might not end up with the best results. ¬†Go with your gut, but keep in mind, this is my recommendation ūüėČ

DSC02500

Spoon tahini into a blender.

DSC02501

Add fresh lemon juice…

DSC02503

Blend away!  Let it just blend for a good two minutes.  Scrape occasionally.

DSC02504

Add a bunch of chopped garlic!

DSC02507

And some salt.

DSC02508

And some paprika!

DSC02509

And don’t forget about the olive oil. ¬†My favorite of all the oils.

DSC02512

Blend it up!  I actually used a little too much paprika so mine looked kind of reddish orange.  You do not have to make my same mistakes, but you can if you want.

DSC02515

Add chick peas and blend until smooth and creamy.  (At this point, it will be thick, so add some water to get it to the desired consistency).

DSC02522

Have I ever mentioned how good hummus is with warm whole wheat pita bread? ¬†It’s da best.

DSC02524

Ingredients:

2 cans chickpeas

2 Tbs. tahini

Juice of 2 lemons

8 cloves garlic (you may use less, I recommend this many though)

1/2 tsp. salt

1/8 tsp. paprika

1/4 c. olive oil

2-4 Tbs. water, to thin (I needed 4)

Drain chickpeas and rinse in cold water.  Set aside to drain all of the water out.

Spoon the tahini in a blender and squeeze as much lemon juice as you can in with the tahini.  Blend together for about 2 minutes, scraping occasionally.  Add garlic, salt, paprika, and olive oil.  Blend for a few more minutes, scraping sides occasionally.

Add chickpeas about 1 1/2 cups at a time.  Blend thoroughly so that the hummus is nice and smooth.  Add water to thin to desired consistency.

Makes about 4 cups.

DSC02525

Delicious.

*This recipe is vegan, vegetarian, and gluten free!

*Paleo: Replace chickpeas with roasted eggplant or roasted cauliflower.

XOXO Sara

Four Bean Salad with Dill Vinaigrette

blog 128

Hello all ūüôā

I was on a mini hiatus which I feel awful about but it has been a crazy, crazy few weeks. ¬†And it’s only getting crazier from here on out.

First off, I have finals all this week and next week. Then my graduation ceremony.  Then my graduation party.  Then moving.  And then college.  Plus everything in between.  AHH!

Only two more months and I’ll be laying on a beach in Hawaii…

But until then, I have to keep up with my normal daily life.  Eating right, working out, etc. etc.  Sigh.

Luckily, it hasn’t been too difficult to eat right some of the creations I’ve been coming up with lately. ¬†Seriously, I’m on a roll. ¬†Expect some awesome recipes when I get around to blogging them (again, hiatus, sorry).

But first, I’ll start off with my four bean salad.

This salad was perfect alongside grilled chicken and asparagus for dinner and then a turkey and pepper jack sandwich the next day.  It pretty much goes with everything summer-y.  Which is awesome because I am in the summer mood!  Seriously, how many more days of school?

The reason I chose 4 beans instead of the traditional 3 is simple.  The beans were on sale 4 for $5.  And I used cannellini and navy beans in place of green beans just because I like the taste better.

I’m quite complex aren’t I?

Ingredients:

1 can kidney beans

1 can garbanzo beans

1 can cannellini beans

1 can navy beans

1/2 c. apple cider vinegar

3-4 Tbs. olive oil

1 1/2 Tbs. honey

2 tsp. dried dill (you can replace with fresh)

2 cloves garlic

1/2 tsp. onion powder

1/2 tsp. parsley

1/4 tsp. ceyenne pepper

1/2 tsp. lemon juice

2 tsp. dill pickle juice (optional, but highly recommended)

Drain and rinse the beans in a colander.  Mix together in a big salad bowl.

Whisk together the remaining ingredients.  Pour over beans and mix together.

You can serve it immediately or after a day or two.  I like to let it marinate the beans for a day before I eat it because it makes it so much more flavorful!

It’s quite possibly the easiest recipe and it tastes so good! ¬†You could also add onion, celery, or whatever else you want.

blog 125

blog 130

Let me know what you all think of this recipe!

XOXO Sara

Healthy Pasta Salad

blog 008

Hello friends ūüôā

About a week ago, I made this pasta salad recipe and it was super delicious. ¬†Plus, it’s healthy so it’s perfect for a weekday lunch. ¬†In fact, I had it every day last week!

School has been absolutely crazy lately with prom, Grad Nite, and college all coming up! ¬†Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.

However, among all the craziness in my life my wonderful boyfriend came ¬†over and surprised me by taking me to lunch yesterday. ¬†That’s a way to have a week made!

Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well. ¬†2 1/2 years goes quick!

So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about ¬†grabbing a fast food bag instead!

Ingredients:

1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions

1 orange pepper, diced

1 cucumber, sliced

1/4 c. Parmesan, shredded

1/4 c. part skim Cheddar cheese, cubed

1/4 c. part skim Colby Jack cheese, cubed

1 can chick peas (garbanzo beans), drained and rinsed

1/4 c. low fat salami, sliced

Dressing:

1/2 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, chopped

2 tsp. Italian seasoning

1/2 tsp. dried parsley

Salt and Pepper, to taste

1/2 tsp. spicy mustard

1/4 tsp. sugar

While the pasta is boiling, mix together the ingredients for the salad dressing.  When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing.  Refrigerate until chilled.  Serve.

*More vegetables could always be added to this salad!  Olives, onion, tomato, etc.

blog 007

\

blog 006

Stay Serendipitous!

XOXO Sara