Meal Prep Breakfast Burritos

Ingredients

10 large flour tortillas

-

Hashbrowns/veggies:

145g (about 1/2) yellow onion

2 bell peppers

2.5 lb russet potatoes

5 tsp extra virgin olive oil

salt and pep

garlic powder

smoked paprika

-

other burrito fillings:

375g maple flavour johnsonville sausage (could also just do ~1lb sausage meat and season on ur own)

10-12 eggs, scrambled (season w/ salt and pep)

Directions

preheat oven to 400F

chop potatoes, onion, and bell peppers into small pieces and place on baking sheet

drizzle with evoo, season with salt, pepper, garlic powder, smoked paprika

mix well and cover baking sheet w/ tin foil

cook for 30 mins covered, then remove foil and cook for another 20-30 mins

-

cook sausage and drain on paper towel

scramble eggs

-

warm tortillas on a saucepan, add fillings and roll the burritos, seal edge or burrito on pan

cover with parchment paper and then put in a freezer bag

-

STORING + REHEATING

if reheating from fridge: microwave 2 mins

if reheating from freezer: microwave 1 min, rest 1 min, microwave another min, rest another min, then microwave 30-60 seconds more

Notes

roughly 529 cal ea, 23.1g protein