Put down the instant oatmeal. Stop pouring that milk into your cereal. These breakfast burritos are here to save they day.
What I love about these burritos is that they can be made ahead and enjoyed all week long. Whats even better, is that you can put whatever you have in your refrigerator in them!
I had these sweet potatoes in our pantry, so I roasted them at 400 degrees for 20-25 mins until fork tender.
I broke up 12 eggs and whisked them with a little milk, salt and pepper. Add your diced chives and stir. Add those to your lightly greased pan oven medium-low heat. Stir until almost cooked. Add in a little cheese towards the end. DO NOT OVERCOOK.
I have a gas stove and LOVE it. My favorite thing to do is to brown my tortillas directly on the burner. If you don’t have a gas stove, just warm them a little in a pan.
Then, you are ready to assemble! Add in your favorite toppings – These I made meatless, but feel free to add in bacon or sausage. Add your roasted sweet potatoes, egg mixture, shredded cheese and diced tomatoes.
Roll it up and then wrap it in aluminum foil. Put these into a Ziploc bag and they will last you all week!
My preferred method to reheat them is to warm them up in the oven for about 5 minutes at 300 degrees. Know that oven times vary so keep an eye on it! If you’d prefer the microwave method, remove the foil and put on a plate and heat up for a few minutes until heated through.
Add some avocado, salsa or sour cream and enjoy!