Make ahead frozen breakfast burritos are one of our favorite weekday breakfast options. Every couple of weeks I’ll make a big batch of burritos with varying ingredients (usually some sort of reduced fat meat product like chicken sausage with peppers and onions), but I just loved the idea of adding kale and sweet potatoes for a nice nutrient punch in the morning.
Sweet Potato, Kale, and Bacon Breakfast Burritos
Makes 15-16 burritos / 6 ww pts+
What I used:
- 6 slices of uncooked bacon, chopped
- 1 large sweet potato, cut into small cubes (about 14-15 ounces)
- 1 red bell pepper, diced
- 1 onion, diced
- 1 bunch tuscan/lacinato kale, de-stemmed and choppped
- 8 eggs + 1 cup liquid egg whites
- 1/2 cup salsa
- 1 1/2 cups 50% reduced fat shredded cheddar
- salt and pepper
- 15-16 whole grain tortillas
What I did:
- In a large skillet, cook the bacon over medium heat for about 10 minutes until it’s crispy. Transfer the bacon to a paper towel-lined plate. Drain bacon fat from the pan, leaving 1 tbsp in the pan.
- Add the sweet potato, red bell pepper, and onion to the pan and cook for about 10 minutes. Stir in the kale, cover the pan, and cook for 5 more minutes or until the potatoes are tender. Season with salt and pepper and remove to a plate or bowl.
- Whisk together the eggs and egg whites in a large bowl. Spray the pan with non-stick spray and add the eggs. Cook over medium-low heat until almost cooked through, then add the sweet potato mixture back to the pan. Stir in the salsa and season well with salt and pepper. Chop the bacon up and add that in as well.
- Spoon about 1/2 cup of filling into each tortilla and top with a little shredded cheese before rolling them up. Wrap with plastic wrap and store in the freezer for a ready-made breakfast. To reheat, remove the plastic wrap, wrap loosely in paper towels, and microwave for 2 1/2 minutes or until hot.
Inspired by Perry’s Plate