Gluten-Free Breakfast Burritos
Servings 8
Make delicious gluten-free breakfast burritos in minutes, these can be made regular too!
Ingredients
- 2 Tbsp Olive Oil
- 1 1/2 Cups Frozen Cubed Hash Browns
- 1 Lb Ground Breakfast Sausage
- 1/4 Cup Yellow Onion Finely Diced
- 1/4 Cup Green or Red Bell Peppers Finely Diced
- 8 Large Eggs
- Salt and Pepper to Taste
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Monterey Jack Cheese
- 8 Gluten-Free Flour Tortillas or Regular Flour Tortillas
- Serve with - Salsa Sour Cream, Cilantro, Green Onions, Etc.
Instructions
- In a large skillet, heat up the oil.
- Cook the hash browns until golden brown and remove to a paper towel-lined plate.
- Add sausage, onion, and peppers to the skillet and cook until no pink remains, drain if needed.
- Add hash browns back to the pan.
- In a small bowl, whisk together the eggs until lightly beaten.
- Pour into the skillet and cook until set, stirring frequently.
- Add salt and pepper to taste.
- Heat tortillas in the microwave for 8-10 seconds in order to roll easier.
- Spoon filling onto bottom 1/3 of tortilla.
- Sprinkle with cheese.
- Fold sides and then the ends over and roll up as tightly as possible.
- Serve immediately or freeze until ready to serve.
Notes
To freeze - Wrap burritos in foil or parchment paper. Add to a freezer-safe resealable bag or container. Freeze up to 1 month.
To reheat - First unwrap the burrito. Place 1 burrito on a microwave-safe plate or dish and cook for 2 minutes or until heated through. Let rest 30 seconds before eating.
Nutrition
Serving: 1g | Calories: 700kcal | Carbohydrates: 46g | Protein: 30g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 26g | Cholesterol: 262mg | Sodium: 1284mg | Fiber: 3g | Sugar: 2g
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