I don’t know if I’ve mentioned this, but we’ve been accomplishing #61 on our 101 Things to Do in 1001 Days list: eat meatless for a month. Meatless month has been a beautiful thing. It’s been great to try out new recipes, save money (meat is pricey!), and generally feel good about the sheer volume of produce we’ve eaten (hint: lots).
(Our version of meatless month meant we didn’t purchase any chicken, fish, pork, beef, etc. We kept eggs on the “okay” list, so please no snarky comments about eggs being meat)
One of our favorite recipe concoctions was this veggie-fied version of breakfast burritos. Loaded with roasted veggies, and given a Southwestern twist with black beans, cilantro, and salsa, these breakfast burritos were delicious and SO full of flavor!
We typically make pretty basic breakfast burritos when we have them. Potatoes, eggs, and cheese. Period. We decided that going halvsies with sweet potatoes and Russet potatoes, and adding in some peppers, onions, and mushrooms would bring more color and vitamins to the table.
You could certainly pan-fry the vegetables if you prefer (you’ll need a giant skillet). We just went the roasting route since I was entertaining a toddler and making scrambled eggs at the same time. Having the vegetables take care of themselves helped keep these low-key.
I haven’t tried freezing them, but I know lots of people who make breakfast burritos, wrap them in foil, freeze them and pull them out one at a time for breakfasts or lunches throughout the week. If you try this, I’d LOVE to know how they turned out!Print