Description
A hearty and satisfying breakfast burrito recipe featuring a flavorful blend of roasted vegetables, chicken sausage, eggs, and cheddar cheese, all wrapped in a tortilla for a convenient morning meal.
Ingredients
Scale
Potato Mixture:
- 2 Yukon gold potatoes, scrubbed and ½-inch diced (about ¾ pounds)
- 2 bell peppers, any color, ½-inch diced
- 1 small yellow onion, ½-inch diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ⅛ to ¼ teaspoon cayenne pepper (optional)
Filling:
- 6 ounces precooked chicken sausage links, diced (chorizo-style)
- 1 cup low-fat cottage cheese
- 8 large eggs
- ⅔ cup shredded sharp cheddar cheese
- 10 or 12 tortillas (low carb, whole wheat, or tortillas of choice)
Instructions
- Prepare: Preheat oven to 400°F.
- Roast: Toss potatoes, bell peppers, and onion with oil, Italian seasoning, salt, and cayenne. Roast for 30 minutes.
- Blend: Blend cottage cheese and eggs until smooth.
- Layer: Pour egg mixture over roasted vegetables, sprinkle with cheddar, and bake until set.
- Assemble: Fill tortillas with the egg mixture, wrap into burritos, and store in the fridge or freezer.
- Reheat: Thaw and microwave or crisp in a skillet before serving.
Notes
- You can customize the filling with your favorite ingredients.
- Feel free to add salsa, avocado, or hot sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking, Blending, Roasting
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 220mg
Keywords: breakfast burrito, make-ahead breakfast, freezer-friendly, breakfast recipe
