Monday, already handled
Freezer Breakfast Burritos, Rebuilt
The make-ahead breakfast burrito everyone freezes a dozen of, rebuilt with turkey sausage, egg whites, roasted sweet potato and a high-fibre tortilla. Same grab-and-go. Twice the protein.
40minutes
8servings
27gprotein
340kcal est.
Method
- Heat the oven to 425F. Toss the sweet potato with the oil, paprika and salt on a sheet pan and roast 20 minutes until browned at the edges.
- Meanwhile brown the sausage in a large nonstick skillet, breaking it up, 6 minutes. Add the bell pepper for the last 2 minutes. Scrape onto a plate.
- Whisk the eggs, egg whites and milk with salt and pepper. Scramble in the same skillet over medium-low until just set and still glossy. Fold in the green onions.
- Warm the tortillas 20 seconds so they roll. Down the middle of each: eggs, sausage and peppers, sweet potato, 2 tablespoons salsa, a sprinkle of cheddar. Fold the sides in and roll tight.
- Wrap each in foil, freeze on a tray, then bag. Reheat from frozen: unwrap, damp paper towel, 2 to 3 minutes in the microwave, or 20 minutes at 375F in the foil.
What we swapped
The original is pork breakfast sausage, frozen hash browns fried in butter, whole eggs and a cup of cheddar in a 10-inch flour tortilla. Here it is lean turkey sausage, roasted sweet potato instead of hash browns, half the eggs swapped for whites, a third of the cheese, and a high-fibre tortilla. Roughly 150 fewer calories and 12 grams more protein per burrito, and they freeze exactly the same.
Lightened up from Breakfast Burritos (Freezer Friendly) by Tastes Better From Scratch.
