sausage, potato, and chive breakfast burritos… because meal prep should be exciting and tasty!!! 🌯🍳🥔 these are part of the february meal prep calendar I put together (because you loved the jan calendar so much!!!) and they’re perfect because you can assemble, freeze, and then reheat when you want to! the plan includes 4 full weeks of grocery lists, 3-4 weekly meal prep recipes, storage guides, and lots of tips for following the calendar! following it will get you a full month of breakfast and lunch servings for one person 🫶 meal plan calendar is up on substack now (1/31 post) & if you just want the burrito recipe it’s below! ingredients: -2 tablespoons olive or avocado oil -1 1/2 pounds russet potatoes -1 teaspoon garlic powder -1 teaspoon onion powder -1 teaspoon dried oregano -1 teaspoon kosher salt -1/2 teaspoon ground black pepper -1/2 teaspoon chili powder -12 large eggs, beaten (can sub egg substitute, like Just Egg) -1/3 cup finely chopped chives -6 burrito sized tortillas (I used siete cassava burrito sized tortillas) -7oz pre-cooked breakfast sausage (I used applegate chicken and maple sausages)(optional) -1 cup shredded cheddar cheese (can sub dairy-free cheese or omit) * Preheat the oven to 425F. Line a large sheet pan with parchment paper. * Add 1 tablespoon of the oil, the diced potatoes, garlic powder, onion powder, oregano, salt, black pepper, and chili powder to a mixing bowl. Toss to coat the potatoes, then transfer to the sheet pan in a single layer. Bake until golden on the outsides and fork tender, 24 to 30 minutes. * Heat the remaining tablespoon of oil over low heat in a large skillet. Add the beaten eggs and cook, stirring constantly, until the scrambled eggs are fluffy and fully cooked, about 5 minutes. Stir in the chopped chives. Remove the skillet from the heat and set aside. * Warm the tortillas (I microwave one at a time for 30 seconds) and place each one on a sheet of aluminum foil or parchment. Evenly divide the breakfast sausage, shredded cheddar, potatoes, and scrambled eggs among the 6 tortillas. * Carefully roll each tortilla into a tight burrito shape, then immediately wrap in foil or parchment to prevent breakage. Refrigerate for up to 3 days or freezer for up to one month. I can’t wait for you to try!!! 💕
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