Ohhh lazy weekend breakfasts, how I love thee. But why oh why can’t I have you today? Or tomorrow? What about Monday screams boring granola bar eaten in the car on the way to work or yogurt scarfed down at my office desk? Why can’t I have french toast and egg casseroles on Wednesdays?! Why is being an adult so hard?
Phew. That was a lot of deep questions for a Monday morning. Especially a Monday morning with a breakfast of cereal.
But for realz. Why do we treat ourselves to delicious breakfasts only on the weekend and then once the weekdays come, we either eat something totally lame or don’t even eat breakfast (I’m totally not in this camp – I don’t ever forget to eat).
This might sound dramatic but these breakfast burritos are going to change the weekday breakfast game. Here’s the plan.
Step one: sleep in on the weekend and wake up totally ready for an epic weekend breakfast/brunch.
Step two: make a huge pot of coffee and make these veggie-loaded, cheese-filled breakfast burritos
Step three: feel so good about yourself for getting SO many veggies in before noon.
Step four: Remember those extra breakfast burritos the recipe calls for? Wrap those up in foil, stick them in your fridge or freezer, and get ready for a week full of weekend-worthy breakfasts.
That’s it! That’s all you have to do to go from a sad and pathetic gas station muffin to a healthy stud-muffin of a breakfast. See what I did there?
I made these breakfast burritos when we were up at the cabin a couple of weekends ago and while I knew I was going to love them since I love anything with squash, kale, and mushrooms, I wasn’t sure how Marc was going to feel about all the veggies. He had not one but TWO breakfast burritos so I’m pretty sure it’s safe to say he was a fan.
There’s nothing fancy about these but the combination of the squash, the mushrooms, and kale made the veggie lover in me giddy and you can’t go wrong throwing a bunch of Gouda cheese on top and calling it a day, right?
One note about these – after I assembled the burritos, I wrapped them in foil and put them in the oven for a few minutes. This was so the cheese could get all melty and the tortilla wrap could get soft. You don’t HAVE to do this step but I definitely recommend it.
The recipe also makes approximately 6 burritos. This depends on the size of your tortillas. If you have bigger tortillas, you might only end up with 4 burritos. If you have smaller ones, you might end up with 8. If you have a bigger butternut squash resulting in more of the veggie mixture, you might have more than 6 burritos. This recipe is more of a suggestion than an exact science. You’re basically sautéing up a bunch of veggies, scrambling some eggs, topping it with cheese and wrapping it all up in a tortilla.
It’s weekend morning deliciousness, any day of the week.
Looking for more breakfast burrito ideas? Check these out:
- 2-3 tablespoons butter or olive oil
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1/2 of a medium butternut squash peeled, seeds removed, and diced into bite-sized pieces
- 8 oz baby bella mushrooms chopped
- 3 cups finely chopped kale about 3 stalks
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon butter
- 2 cups shredded Gouda cheese
- 6 whole wheat tortillas
- In large skillet, heat 2 tablespoons of olive oil/butter over medium heat.
- Add sliced onions, season with salt, and cook 5-7 minutes, until translucent and soft.
- Add garlic and butternut squash and cook until butternut squash is soft, about 10-12 minutes. I covered mine with a lid for about 5 minutes to let the steam cook the squash.
- Remove squash from skillet and add additional tablespoon of olive oil/butter.
- Add mushrooms to skillet and cook until they are golden, about 5 minutes.
- Add kale and stir well, cooking until bright green, about 2 minutes.
- Add butternut squash back to skillet and stir well to combine.
- Season with salt, as needed.
- In medium bowl, whisk together eggs and milk, and season with salt and pepper.
- Melt butter in medium skillet over medium-low heat and add eggs.
- Cook, stirring occasionally, until scrambled and cooked through.
- Remove from heat.
- Preheat oven to 400 degrees F.
- Assemble breakfast burritos by laying out tortillas.
- Scoop ~1/2 cup of vegetable mixture onto each tortilla, then top with ~1/4 cup of the scrambled eggs, and about 1/3 cup of shredded cheese.
- Wrap up burritos in aluminum foil, then place on baking sheet and heat in preheated oven for 5-7 minutes, until cheese is melted.
- Serve and enjoy!
- *If you want to save the burritos to be consumed later, wrap in aluminum foil, and refrigerate until ready to eat. Once you are ready to eat, heat the oven to 400 degrees and heat burritos for 10-15 minutes, as they will be cold and need a bit longer to heat through.
- *You could also freeze them and thaw overnight before baking in 400 degree oven for 10-15 minutes.