Freezer Veggie Breakfast Burritos

Servings: 10

Calories per Serving: 329

Prep Time:

Cook Time:

Total Time: 30 minutes

Ingredients

1/4 cup Extra Virgin Olive Oil (divided)

5 Garlic (cloves, minced)

1 cup Red Onion (large, diced)

2 Sweet Potato (large, peeled and diced into 1/2 inch cubes)

2 Red Bell Pepper (diced)

2 Green Bell Pepper (diced)

1 tbsp Cumin

1 1/2 tsps Chili Powder

1 tsp Sea Salt

12 Egg (large, whisked)

10 Brown Rice Tortilla (11 inches)

Instructions

  1. Preheat oven to 400oF (204oC) and line baking sheets with foil.
  2. In a large bowl, combine 3/4 of the olive oil, garlic, red onion, sweet potato, bell peppers, cumin, chilli powder and salt. Toss well and then spread the veggies across the baking sheets in an even layer. Bake in the oven for 30 minutes or until cooked through, gently tossing at the halfway point.
  3. Meanwhile, heat the remaining olive oil in a large skillet over low-medium heat. Pour the whisked eggs into the skillet, and continuously stir to scramble the eggs while they cook. Set aside.
  4. Divide eggs and roasted veggies evenly between the tortillas and wrap into burritos.
  5. Once cooled, wrap the burritos in foil and freeze in a freezer-safe bag. See notes for how to reheat

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