Description
Start your school mornings off right with these delightful Back to School Breakfast Ideas! These gluten-free breakfast burritos are not only quick to prepare, taking just 25 minutes, but they’re also bursting with flavor. Packed with fluffy eggs, sautéed veggies, and melty cheese, each bite is a delicious way to fuel your family for the day ahead. Customize the fillings based on your family’s preferences or dietary needs, and feel free to make a batch ahead of time to freeze for those busy mornings when every second counts. Whether you’re enjoying them fresh or reheating from the freezer, these burritos will become a favorite in your household.
Ingredients
Scale
- 2 Tbsp Olive Oil
- 1 1/2 Cups Frozen Cubed Hash Browns
- 1 Lb Ground Turkey 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
- 8 Gluten-Free Flour Tortillas
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Cook frozen hash browns until golden brown; drain excess oil.
- Sauté ground turkey sausage with diced onion and bell peppers until cooked through.
- Stir in cooked hash browns and mix well.
- In a bowl, whisk eggs and pour into the skillet; cook until set.
- Warm tortillas in the microwave for easy rolling.
- Fill each tortilla with the egg mixture and cheese, then roll tightly.
- Serve immediately or wrap for future breakfasts.
Nutrition
- Serving Size: 1 burrito (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 210mg