Southwest Breakfast Burritos Gluten & Dairy Free
These yummy breakfast burritos make a quick and filling weekday breakfast. Prep ahead on the weekends and store them in your freezer for grab and go breakfasts. They are filled with savory hash-browns, eggs, beans, and veggies!
Ingredients
- 8 cassava flour tortillas (Mikey's work well)
- 2 cups frozen organic hash-browns
- 8 organic Applegate chicken breakfast sausages
- 1 tbsp olive oil
- 1 red bell pepper diced
- 1 red onion diced
- 1/4 cup water
- 1 can organic re-fried beans
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup salsa
Instructions
- Preheat oven to 450. Spread hash-browns out on a parchment-lined baking sheet and bake for 10-15 minutes until fully cooked, stirring once halfway through.
- Meanwhile, cook turkey sausage in a large skillet for 4-5 minutes over med-high heat. Remove and let cool, then chop up and set aside. Meanwhile, add olive oil to skillet and saute bell peppers and onions for 3-4 minutes until softened. Remove once softened and set aside with sausage.
- Mix together eggs, water, salt & pepper in a large bowl, then add eggs back to pan, scrambling until slightly runny then remove from heat.
- Microwave flour tortillas for 10-20 seconds until soft and pliable. Spread each tortilla with a little bit of egg, turkey sausage, hash-browns, veggies, salsa and re-fried beans. Fold into burritos
- Wrap each burrito in parchment paper then place lid locking glass storage container. Let cool for 20-30 minutes then freeze up to 3 months – they will also last in the fridge up to 5 days. To reheat after being frozen, microwave for 3-4 minutes on high, or heat for 10 minutes in a toaster oven. Serve and enjoy!