Freezer Breakfast Burritos Recipe

Sweet Potato and Pepper Hash:

1. Heat a large skillet over medium heat.

2. Add the olive oil, then the onion, and cook until the onion is slightly softened, for 2 to 3 minutes.

3. Add the garlic, sweet potato, red pepper, paprika, salt and pepper.

4. Stir to combine, reduce heat to medium low, cover and cook until the sweet potato is tender, for 8 minutes.

5. Uncover and continue cooking, stirring often, until the excess moisture has evaporated and the sweet potatoes are caramelized and golden on the edges.

Scrambled Eggs:

1. In a large bowl, whisk together the eggs, salt and pepper.

2. Heat another skillet over medium heat.

3. Add the olive oil, then pour the eggs into the skillet and stir constantly with a heatproof spatula until the eggs are just cooked. Transfer the eggs to a bowl and set aside.

Herbed Goat Cheese:

1. In a small bowl, stir the basil, parsley, rosemary, and thyme into the softened goat cheese.

To Assemble:

1. Spread about a tablespoon of goat cheese down the center of each tortilla.

2. Top with a scoop of eggs, followed by black beans and sweet potato hash, equally dividing the ingredients between the burritos.

3. Serve and enjoy!

For Freezer-Ready Burritos:

1. Let the burritos cool to room temperature.

2. Lay a square of plastic wrap on the work surface and place a prepared tortilla in the center.

3. Fold one side of the tortilla over the burrito, then pull the opposite side over to make a wrap.

4. Pull one corner of the plastic wrap over the exposed end, then repeat with the opposite side and roll it up to tightly wrap the burrito.

5. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer.