CSA Inspired: Breakfast Burritos

After Hudson was born, several people brought us breakfast burritos. I had only ever had pretty crappy breakfast burritos. Bland. Dry. Tasteless. Nothing to motivate me to try to make them in my own home. But really, the friends who brought meals know how to cook. And they especially know how to make a mean burrito! 

The amazing part is they were all jam packed with veggies (and yes, bacon) including kale. Even with the bacon, the vegetable portion size was higher than an average dinner once Mark ate about three in a single sitting. A daily occurrence.

Here is our hybrid recipe.

two large sweet potatoes, peeled and cubed
one bunch of kate, swiss chard, or beet tops, stems removed, leafy parts roughly chopped
one onion (red, yellow, or a bunch of spring onions), diced
two bell peppers, any color, diced 
one package of your favorite bacon
8 oz shredded cheddar cheese
salsa, I typically finish off whatever open jar is in the fridge
tabasco, salt, pepper, and other seasoning to your liking (one friend swears by rosemary)
16 eggs 
1 package of 20 whole wheat tortillas
butter and olive oil for cooking

You will also need: parchment paper or foil, two large mixing bowls (or three if you have to mix a few near empty salsa jars together), large frying pan, baking sheet, cutting board, knife, peeler, and spatula.

Prep all vegetables first.
Preheat oven to 375
Spread sweet potatoes on baking sheet and drizzle with olive, lightly salt, and roast for 20 minutes or until tender. Check and flip half way through and flip.
Cut up bacon into bit size pieces and then fry, reserving the grease.
Saute onions and peppers in bacon grease.
Once tender, add in chopped greens. Cover and simmer on low heat until wilted.

While veggies are cooking, crack eggs into a large mixing bowl, add water and beat. 
Once veggies are finished, scoop out into a second large bowl (add sweet potatoes and bacon) and mix together. 
Once fry pan is empty, scramble the eggs using butter or reserved bacon grease.
Add the cheese at the end.

Stir all the ingredients together in the biggest bowl. Add any seasoning you would like.
Scoop about 1/3 cup portion onto each burrito.
Wrap, roll and wrap the burritos using parchment paper if you plan to microwave, or foil if you will reheat in the toaster oven.

Freeze most, keep a few in the fridge for today and tomorrow.

Actually, why don't you go ahead and eat one right now. 

They are that good!

If you know someone about to have a baby, make them these burritos.

1 comment:

  1. This is such a great idea!!! And I'm glad for the recipe, I never would have thought about adding sweet potatoes, but I bet they taste amazing!



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