Mallory's Famous Breakfast Burritos

Prep:30minCook:50min

Super yummy burritos. Zucchini is an unexpected element for a breakfast burrito and I've found that even non-veggie lovers have really enjoyed this meal. Omit the bacon and cheese for a vegan or vegetarian meal. Pro-tip: Prepare 4 to 6 burritos ahead of time and store them in a sealed container in the refrigerator for up to 4 days, or freeze them for up to 2 months. If you do choose to add cut up avocados, don't add those in until the day you are ready to eat.

Updated at: Thu, 17 Aug 2023 03:49:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories680.4 kcal (34%)

Total Fat48.4 g (69%)

Carbs35.3 g (14%)

Sugars6.5 g (7%)

Protein27 g (54%)

Sodium1136.7 mg (57%)

Fiber6 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupspinach

green enchilada sauce

tortillas

uncooked

1 packagebacon

1 Tbsppaprika

1 Tbspgarlic infused olive oil

½ Tbspavocado oil

Instructions

Step 1

Preheat oven. Chop sweet potatoes/yams into small cubes (~1/2 inch). The smaller you cut the potatoes, the better as it will make the burritos easier to fill. Add potatoes to a bowl and drizzle with garlic-infused olive oil and sprinkle with sea salt, paprika, and black pepper. Use your hands to toss everything together until well coated.

Step 2

Spread the potatoes on a large baking sheet. Roast 20 to 30 minutes, until potatoes are just browned, soft, and cooked through. ***Note: see step 10. You will want to start cooking bacon before the potatoes are totally finished.

Step 3

Chop zucchini into small cubes (~1/2 inch). Same as for the potatoes, the smaller the better as it will make the burritos easier to fill. Add to a bowl, drizzle with avocado oil and sprinkle with sea salt and black pepper. Put to the side.

Step 4

Make Brit & Co bacon mixture: https://www.brit.co/candied-bacon-recipe/. I typically make a large batch of the seasoning (i.e. recipe quantity x 4) and keep on hand. If you don't have all the ingredients for this recipe, you can substitute for plain brown sugar but it won't be as yummy.

Step 5

Remove bacon from the package and lay out on a baking sheet lined with foil. Sprinkle an even layer of seasoning mixture on top of bacon then flip and sprinkle another even layer of seasoning.

Step 6

Chop spinach into thin strips and put to side.

Step 7

Shred cheese. Put in small serving bowl.

Step 8

Crack 4 - 6 eggs into a bowl, beat until mixed and put to side.

Step 9

Add zucchini to a cast iron or frying pan and cook at a low heat until soft. Put to side.

Step 10

When potatoes have ~8 minutes remaining, add bacon to the oven. When the potatoes are done, move bacon to the top rack, rotating pan so the previously outer-facing end of the pan (end that faced the oven door) is now facing the inside of the oven (away from the door). Cook for another 8 minutes. ***Note: if your bacon is extra thick or extra thin you may need to adjust cook times by -2 to +10 minutes for each rotation.

Step 11

Mix potatoes with cooked zucchini and cover to keep warm while you're cooking the eggs and waiting for the bacon to finish cooking.

Step 12

Start cooking eggs. Heat butter or avocado oil in a large non-stick skillet over medium heat. Pour the beaten eggs into the skillet evenly over the spinach and allow them to cook 1 to 2 minutes, until they begin to firm up. Use a spatula to flip the eggs to the other side, add in cut up spinach, and cook for another 1-2 minutes. Season to taste with salt and pepper.

Step 13

When bacon is finished, use a fork to move bacon over to a plate lined with paper towels to cool and drain off some of the grease. Move to a cutting board and chop into thin slices.

Step 14

Chop avocados. If they will be sitting long, keep the pit in the bowl to prevent browning.

Step 15

Cook tortillas and serve. Burrito makers can add the desired quantity of ingredients (zucchini / potato hash, eggs, bacon, cheese, salsa verde) to their liking. To roll, fold in the sides of the tortilla first, then roll.