Breakfast Burritos

These breakfast burritos are filling, convenient, and perfect for meal prep. The filling can be easily adjusted depending on your taste and whatever ingredients you have on hand. The best part is that they freeze beautifully. In the morning, all you need to do is thaw one. And if you have a little extra time, you can crisp it up in a toaster oven or a skillet

Ingredients

• 12 flour tortillas

For the Filling

• 400 g mushrooms

• 2 small zucchini

• 1 sweet bell pepper

• 200 g bologna 

• 8 eggs

• 1/4 cup milk

• 1/2 cup sour cream

• 200 g grated marble cheese 

• salt and pepper to taste

• vegetable oil for frying

Steps

Filling

1. Cut the mushrooms into medium-sized pieces and sauté in vegetable oil. Set aside

2. Dice the zucchini, bell pepper, and bologna. Sauté until lightly cooked, then add to the mushrooms

3. Season with salt and pepper

4. Whisk the eggs with the milk, then season with salt and pepper

5. Pour the egg mixture into a skillet and cook, stirring, until scrambled and set

6. Chop the cooked eggs into smaller pieces and add them to the vegetable mixture

Assembly

7. Spread 1 tsp of sour cream on each tortilla

8. Add the filling and sprinkle with cheese

9. Roll into burritos, folding the sides inward as you roll

10. Wrap each burrito in parchment paper, then place in a freezer bag

11. Freeze and reheat as needed