Hellooooooo delicious breakfast burrito hack!
I may have a slight sweet potato fry problem. Those chipotle ones that Alexia makes are my LIFE. Would you judge me if I said I make ‘nachos’ out of them sometimes? With bacon? Seriously though, using frozen sweet potato fries as a short cut for these delicious breakfast burritos is about to be your grab-and-go healthy breakfast LIFE.
And they’re so easy! I love to make a batch of 8-10, wrap them in parchment paper and plastic wrap, and freeze them. They reheat so well. And if you just so happen to keep a jar of salsa in your work fridge (or you have no pride and steal from your coworkers), you’ve got an easy and <$6 overpriced coffee hut breakfast burrito to start your day all sassy like.
Now hop on my sweet potato fry bandwagon and use them for all the things!
- ½ lb bulk pork breakfast sausage
- ½ yellow onion, diced
- 1 red bell pepper, diced
- ½ bag Alexia sweet potato fries
- 1 can black beans, drained and rinsed
- 8 eggs
- ¼ cup half-n-half
- 1 cup shredded cheddar cheese
- 8 soft taco size flour tortillas
- Sour cream and salsa
- Bake the sweet potato fries per package directions.
- While the fries are baking, brown the sausage with the onions and peppers in a large saucepan over medium-high heat until cooked through.
- Beat the eggs with the half-n-half and season lightly with salt and pepper.
- Turn the heat to medium low. Scoot the veggies and sausage to the perimeter of the pan to make space in the center and pour in the eggs.
- Using a rubber spatula, gently stir the eggs while they start scrambling. You want a soft scramble for breakfast burritos, so cooking them lower and slow is key.
- Once the eggs start to cook, stir in the sausage mixture and allow the whole thing to cook a couple minutes more. It should be sort of 'wet', you don't want the eggs to get to that dry scramble stage.
- Stir in the cheddar cheese until melted, remove pan from heat.
- Assemble the burritos by putting ⅛ of the egg mixture into a flour tortilla, topping with 4-5 fries and wrapping into a burrito.
- It's best to serve these with sour cream and salsa when you eat them, certainly don't freeze with sour cream.