Make Ahead Breakfast Hash Burritos
Anyone else feel like the mornings fly by when you are attempting to get things done!? I’ve partnered with Pure Farmland to whip up some delicious Make Ahead Breakfast Hash Burritos. These tasty burritos are the perfect grab-n-go breakfast choice for your busy mornings!
I am checking off all of the boxes today! We are saving time, keeping our sanity, and eating healthy. We have been making a conscious effort to cut down on the amount of meat we eat in our house and Pure Farmland is an awesome solution. Their protein starters serve as a 1-1 replacement for ground meat in just about any recipe! I am using it today for my Make Ahead Breakfast Hash Burritos!
If you are working out of the house, working in your house, trying to get your kids out of the door, or trying your best to homeschool…mornings are crazy! Meal prep can sound overwhelming (who has time for all that?…you do!) but it is totally worth the planning and prep in the long run.
Recipe:
Breakfast Hash Burritos
Makes about 10-12 burritos
1 pound potatoes cut into 1-2 inch pieces
1 teaspoon taco seasoning; optional
2 bell peppers; cut in cubes
1 red onion; cut into thin slicing
1 cup black beans; drained and rinsed
1 pound Pure Farmland Protein Starter
Scrambled eggs, optional
Cheese; I like using a Mexican cheese blend; about 2 tablespoons per burrito
10-12 large tortillas
salsa for topping
hot sauce for topping; optional
*Preheat your oven to 425 degrees
*Line a large baking sheet with aluminum foil
* Wash and brush the potatoes till clean; then dry completely
*Cut them into small 1/2-1 inch cubes leaving the skins on
*Place on the prepared baking sheet and drizzle with olive oil until lightly coated
*Sprinkle over the taco seasoning and some salt, then toss with your hands to make sure it is evenly distributed
*Bake for 30-40 minutes or until cooked through and starting to get crisp on the outside
*Set aside to cool slightly.
*While they are cooling, heat about 2 tablespoons of olive oil in a large skillet over medium/high heat
*Cook the Pure Farmland Protein Starter in the skillet for about 10-12 minutes or until browned
*Once that has cooked through, pour it into a bowl and use the same skillet to cook the veggies
*Add another couple tablespoons of olive oil to the skillet over medium/high heat
*Add in the onion and peppers with a sprinkle of salt, and cook until softened but still have a decent crunch. I like to cook mine on high heat to get a little char on the peppers.
*Add in the black beans to the veggie mixture; stir to combine
*Adjust seasonings as needed
*Toss the veggie/bean mixture with the potatoes and Pure Farmland Protein Starter
*Then, assemble your burritos!
*I like to place the tortilla on a cutting board and first do a layer of cheese and then add in my filling.
*Tightly fold the burritos, making sure to tuck in the sides
*Then freeze them!
Freezing Burrito
Line a baking sheet with parchment paper.
Place burritos on the sheet, seam side down.
Make sure that the edges are tucked in.
Place the baking sheet in the freezer for an hour or so to flash freeze them.
Remove from the freezer and wrap burritos in parchment paper individually.
Label/write note/decorate
Place in a freezer friendly bag and into the freezer they go!
To heat the burritos:
Remove parchment wrapping.
Wrap burrito in wet paper towel.
Heat in the microwave for a minute or until hot.
Re-wrap into the parchment and or aluminum foil.
If you are eating these on the go, pack some salsa to make them extra special.
Thank you Pure Farmland for sponsoring this post! All opinions in this post are my own.