Tuesday, January 20, 2015

Sweet Potato, Egg & Herbed Goat Cheese Breakfast Burritos


Breakfast is a tricky situation for me. It is by far my favorite meal of the day, but when I have to be to work by 7am, I don't exactly have 30 extra  minutes to whip up a gourmet, let alone healthy, meal. I usually make a fresh juice or chia seed pudding the night before and grab it from the fridge on my way out the door. These freezer friendly breakfast burritos from How Sweet It Is' cookbook Seriously Delish have solved this breakfast dilemma for me. I have been making my way through this cookbook for a couple of months now and I have yet to be disappointed. Like Jessica could do any wrong. Ha, yeah right. This way I get to have a savory breakfast without having to get up an extra hour early on a Monday morning, gross. These took me about 30 minutes to assemble before tossing into the freezer, and Andrew and I can't get enough of them. Yay for breakfast!



Sweet Potato, Egg & Herbed Goat Cheese Breakfast Burritos
Makes 8 Burritos

Ingredients:

Sweet Potato Hash
  • 1 tbsp. olive oil
  • 1/2 small onion, chopped
  • 1 large garlic clove, minced
  • 2 cups peeled and chopped sweet potato (keep your chop a little smaller than 1/2-inch cubes)
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. paprika
Scrambled Eggs
  • 8 large eggs
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly cracked black pepper
  • 4-oz. garlic herb goat cheese
  • 8 8-inch whole wheat tortillas
Heat the olive oil over medium heat in a large skillet and cook the onions for 5 minutes until soft. Add in the garlic, potatoes, slat, pepper, and paprika, stir well to combine, cover and cook until the sweet potatoes are cooked and tender, about 8 minutes; stirring occasionally. Once cooked, remove from heat and allow to cool before assembling the burritos.

In a medium bowl, whisk together the eggs, salt and pepper. Heat the olive oil in another large skillet over medium-high heat and cook the eggs, stirring constantly with a spatula, until just cooked through. Set aside to cool slightly. 

Place the 8 tortillas out on a work surface and spread a small spoonful of goat cheese down the middle of each tortilla. Divide the scrambled eggs and the hash evenly among the 8 tortillas. Tightly wrap each tortilla into a burrito and place seam side down onto a baking sheet. Cool in the fridge for 30 minutes (to cool the filling and avoiding any bacteria from forming), before wrapping each burrito tightly in plastic wrap. Freeze the individually wrapped burritos in a large zip lock bag for future use.

To serve, simply unwrap the burrito and heat in the microwave for 1-2 minutes until warmed through.

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