Breakfast Burritos
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 353.9
- Total Fat: 10.4 g
- Cholesterol: 158.2 mg
- Sodium: 404.6 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 4.5 g
- Protein: 14.9 g
View full nutritional breakdown of Breakfast Burritos calories by ingredient
Introduction
I wanted to make something quick and easy for breakfast that I could make in bulk, freeze, and then reheat daily I wanted to make something quick and easy for breakfast that I could make in bulk, freeze, and then reheat dailyNumber of Servings: 40
Ingredients
-
2 dozen extra large eggs
~3 large potatoes
1 large bell pepper
1 medium-large onion
~1 lb ground turkey
2 cans of black beans - rinsed
40 burrito-sized tortilla shells
2-3 tbsp of butter (as needed for cooking)
Directions
Basically it's a giant "pot dish" and can be cooked using really 2 cooking dishes.
A lot of this is all in the prep-time, both assembling everything and getting everything cut up and into the pot.
First take your potatoes and cut them up into small bite sized chunks (think hash brown size). Then cut up your onion and your pepper into small pieces - I like them small, but it's up to you. Then take all your eggs, put them into a big bowl and scramble them up, put these back in the fridge so they're not just sitting out on the counter top
When that's done, get a nice sized frying pan (with a lid preferably) on the stove on about medium and put in ~1tbps of butter (give or take). When it's started to melt put your potatoes in, spread them out and cover them with a lid.
While those are slow cooking, take out your biggest pot and put it on the stove. Put in the remaining ~2tbsp of butter and put it on medium heat. When that's all melted put in your onions. Cook them until they're translucent, then put in your red peppers. Cook these for another ~5 minutes.
Make sure you check your potatoes during this and flip them over as needed. Potatoes take about 15-20 minutes to cook all the way through, so just turn over as needed so they don't burn.
After your peppers and onions are pretty well cooked, put in the turkey meat and break it up so it's in small chunks. Cook this until it's all browned through - shouldn't take very long. You're using practically fat free turkey so fat shouldn't be a real issue, but if it's a concern, cook the turkey in a separate pan and drain the grease and then put it into the pot with the onion and pepper.
By now your potatoes should be finished so put them into the pot as well. Stir everything all together and season to taste.
Once it's all mixed together take your eggs out and poor them into the pot. I like to turn the temperature up when I'm cooking the eggs so they scramble better.
Let the eggs cook, when they're about ~50% solid poor in the 2 cans of black beans - I drain mine before hand because I don't like the juice.
Mix all this together, and cook through. When it's done, scoop out ~1/4 cup of the mixture onto your burritos and roll them up. You'll make probably anywhere from about 35-40 burritos depending on how full your 1/4 cup measurements are.
Wrap the burritos up in plastic wrap and freeze.
Reheat the morning you eat them.
Number of Servings: 40
Recipe submitted by SparkPeople user BLPEDERS.
A lot of this is all in the prep-time, both assembling everything and getting everything cut up and into the pot.
First take your potatoes and cut them up into small bite sized chunks (think hash brown size). Then cut up your onion and your pepper into small pieces - I like them small, but it's up to you. Then take all your eggs, put them into a big bowl and scramble them up, put these back in the fridge so they're not just sitting out on the counter top
When that's done, get a nice sized frying pan (with a lid preferably) on the stove on about medium and put in ~1tbps of butter (give or take). When it's started to melt put your potatoes in, spread them out and cover them with a lid.
While those are slow cooking, take out your biggest pot and put it on the stove. Put in the remaining ~2tbsp of butter and put it on medium heat. When that's all melted put in your onions. Cook them until they're translucent, then put in your red peppers. Cook these for another ~5 minutes.
Make sure you check your potatoes during this and flip them over as needed. Potatoes take about 15-20 minutes to cook all the way through, so just turn over as needed so they don't burn.
After your peppers and onions are pretty well cooked, put in the turkey meat and break it up so it's in small chunks. Cook this until it's all browned through - shouldn't take very long. You're using practically fat free turkey so fat shouldn't be a real issue, but if it's a concern, cook the turkey in a separate pan and drain the grease and then put it into the pot with the onion and pepper.
By now your potatoes should be finished so put them into the pot as well. Stir everything all together and season to taste.
Once it's all mixed together take your eggs out and poor them into the pot. I like to turn the temperature up when I'm cooking the eggs so they scramble better.
Let the eggs cook, when they're about ~50% solid poor in the 2 cans of black beans - I drain mine before hand because I don't like the juice.
Mix all this together, and cook through. When it's done, scoop out ~1/4 cup of the mixture onto your burritos and roll them up. You'll make probably anywhere from about 35-40 burritos depending on how full your 1/4 cup measurements are.
Wrap the burritos up in plastic wrap and freeze.
Reheat the morning you eat them.
Number of Servings: 40
Recipe submitted by SparkPeople user BLPEDERS.