Sheet Pan Breakfast Burritos.

I have food on the brain, 24/7. When I’m not in the kitchen cooking, I’m looking at recipes, looking at new restaurants in the area, looking for anything new and creative that I just “have to try”.

A few weeks ago, I had a delicious breakfast burrito that Spice did with Rising Star as a breakfast pop-up, and I’ve been wanting to recreate it ever since. If you’re anything like me, prepping things that you can freeze and reheat are essential for winter survival. Sometimes, that snooze button gets tapped one too many times, and you’ve eliminated your chance for breakfast before rushing out the door. That’s where freezer burritos come into play.

If you have a ton of sweet potatoes on your counter from Perfectly Imperfect Produce, this sheet pan burrito recipe is for you! You can double the recipe, wrap all the burritos in plastic wrap, and freeze a batch in a ziplock bag. It’s easy to reheat in the microwave for 1-2 minutes, and you’re out the door. I also used the bell peppers & avocados that they rescued from last weeks box to bring it all home. it did not disappoint.

I used bacon, but you can add any protein you like- sausage, ham, chicken, or omit and keep it veggie friendly with the black beans and all the other goodies! I cook all the veggies and bacon for about 20 minutes, and then crack a few eggs over the beans, sprinkle with cheese and bake for 5 more minutes before stuffing all of the ingredients into a large tortilla. If you line the baking sheet with parchment or foil, you can throw it away after cooking and there isn’t a single dish to wash. How awesome! Let’s dig in.

Sheet Pan Breakfast Burritos
serves 4
Ingredients
1 large sweet potato, diced
1 bell pepper, sliced into strips
1 avocado, sliced
1 can black beans, drained and rinsed
4-5 slices of bacon
4 eggs
1/3 cup shredded cheese
4 large tortillas
Seasoning mix: 1 tsp each, garlic powder, cumin, chili powder, onion, cilantro, salt, pepper
(you can use 1 tablespoon taco seasoning if you don’t have herb mixture, I love the “Taco Knight” by Dak’s Spices, which is salt free.)
hot sauce of your choice

Directions
1. Preheat oven to 425. On a large baking sheet, arrange sweet potato, bell pepper, black beans and bacon. Toss with spice mixture and bake for 20 minutes.
2. After 20 minutes, pull the sheet pan out of the oven, and create 4 small wells in the beans, cracking an egg into each, and sprinkling an even mixture of cheese onto each egg. Bake for an additional 5 minutes, or until the white is set and the yolk is still soft.
3. On each large tortilla, add 1/4th of an avocado, season with salt and pepper. Once sheet tray is removed from the oven and has cooled for a few minutes, layer each burrito with an even amount of sweet potato, egg & black beans, bell pepper and bacon. Add hot sauce if you like a little heat.
4. Roll each burrito. I like to fold the bottom part away from me, tucking the sides in and rolling until it’s all compact. It doesn’t have to be perfect, it’ll be delicious either way. Pro Tip: Lay each burrito seam side down in a medium skillet to “seal” the burrito with a nice crispy crunch. You can eat them right away, or wrap in plastic wrap/foil, place in a ziplock bag, and freeze until you’re ready to eat.

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I hope you love this quick & easy burrito recipe, and when you recreate it at home, tag me on instagram, @thatswhatsheeats, so I can keep up with your foodie journey!

Thanks for reading, friends!
-Aubrey
#thatswhatsheeats

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