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Fajita Breakfast Burritos

Fajita Breakfast Burritos never tasted so good, especially when you don’t want to make breakfast! These make ahead breakfast burritos are an easy meal prep breakfast to make any time of year.

Prep: 30 minutesCook: 10 minutesTotal: 40 minutes
Fat 16 Carbs 41 Protein 23
Yield 8 burritos 1x

Ingredients

Fajita Veggies

  • 2 tablespoons olive oil
  • 2 medium russet potatoes, cut into half-inch cubes (~2 cups cubed)
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1 large yellow pepper, diced
  • 1 large red pepper, diced
  • 1/2 yellow onion, minced

Eggs

  • 8 large eggs
  • 2 tablespoons unsweetened almond milk
  • salt and pepper, to taste
  • 2 tablespoons olive oil

Other

  • 12 oz. uncooked breakfast sausage (any kind will work and option to use pre-cooked)
  • 1 cup shredded cheddar cheese
  • 1 15-oz. can refried beans
  • 8 large flour tortillas

Instructions

Fajita Veggies

  1. Heat a large skillet over medium/high heat. Add olive oil.
  2. When olive oil is fragrant add potatoes and saute for about 5 minutes. Stir every couple of minutes.
  3. Next, add garlic, chili powder, cumin, paprika, and salt to the potatoes. Mix until they are covered with spices and cook for an additional 3-4 minutes.
  4. Finally, add yellow pepper, red pepper, and onion to the potatoes and mix until all veggies are covered in spices. Cover and cook for an additional 5 minutes, stirring every couple minutes. Remove from heat and set aside.

Eggs

  1. Whisk 8 large eggs in a large bowl. Add almond milk, salt and, pepper and whisk until ingredients are combined.
  2. Next, heat a large skillet over medium/high heat. Add olive oil to the pan. When olive oil is fragrant add eggs to the skillet.
  3. Move eggs around consistently until eggs are scrambled. Remove from heat.

Other

  1. In a large skillet, cook uncooked breakfast sausage. Saute over medium-high heat for 7-10 minutes, moving the sausages around consistently so they don’t burn.* Remove from heat once fully cooked in the middle.
  2. When the breakfast sausage is cool, chop them into bite-size pieces and set aside.
  3. Measure out 1 cup of cheese, 15 oz. refried beans, and 8 large flour tortillas and set aside.
  4. Now it’s time to assemble your breakfast burritos! Place 8 tortillas on a flat surface and smear 2-3 tablespoons of refried beans onto the bottom of each tortilla. Then, evenly distribute the fajita veggies, breakfast sausage, cheese, and eggs to each burrito.
  5. Create burritos by tightly wrap each tortilla.
  6. Option to eat immediately or make them crispy!
  7. To give them a crunch, heat 1/2 tablespoon of olive oil in a large skillet. When olive oil is fragrant, fry burritos for 30 seconds to 1 minute on each side or until golden brown.
  8. Serve with your favorite salsa and plain Greek yogurt.

Tips & Notes

  • Breakfast sausage: if you are using anything other than pork sausage, add a tablespoon of water to the pan when cooking.

    Storage

    1. After rolling each burrito, tightly wrap in a piece of plastic wrap and then again in a piece of tin foil. Remove as much air as possible.
    2. Write the name of the burrito and the “best eaten by date” (3 months from when you made them) on each burrito.

Nutrition Facts

Serving Size: 1/8 Calories: 396 Sugar: 2 Fat: 16 Carbohydrates: 41 Fiber: 4 Protein: 23
Author: Lee FunkeCategory: BreakfastMethod: StovetopCuisine: American

Keywords: breakfast burritos