Meal prep made easy and a breakfast that’s actually fueling! These breakfast burritos are stuffed with fluffy pasture-raised Alexandre Kids Eggs, hash brown potatoes, melty cheese, and a creamy boost of Alexandre Probiotic Sour Cream to finish it off. Make a batch of 12, freeze them, and you’ve got grab-and-go mornings covered… Perfect for busy weekdays, school mornings, or post-workout fuel!
Ingredients:
- 12 Large Alexandre Kids Eggs
- 1/2 cup A2/A2 Organic 4% Whole Milk
- 2 tbsp grass-fed butter
- 3 cups hash browns (or about 4 russet potatoes if shredding yourself), homemade or store bought
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 12 large flour tortillas (10-inch)
- 1 lb. breakfast sausage, cooked and blotted of access moisture
- 1 15 oz. can black beans, drained and rinsed
- 2 cups (8 oz. package) shredded cheese (cheddar, Monterey Jack, or pepper jack)
- 1 cup salsa
- ½ cup fresh cilantro, chopped
- ½ cup A2/A2 Organic Probiotic Sour Cream, for serving
- 2 medium avocados, for serving
Ingredients:
1. In a large bowl, whisk together eggs and milk until smooth. Heat butter in a skillet over medium heat and add the eggs. Scramble eggs gently until just set and fluffy. Remove from heat.
2. In a medium skillet, cook the hash browns until crispy (or prepare according to package instructions). Stir in the cumin, chili powder, and garlic powder. Remove from heat.
3. Warm a tortilla in a microwave until pliable, about 15 seconds. Do this to each tortilla before assembling each burrito to ensure they will fold nicely.
4. On each tortilla, layer scrambled eggs, potatoes, breakfast sausage, and black beans. Sprinkle with cheese, then top with salsa and cilantro.
5. Start by rolling tightly, fold in the sides, then roll tightly again from the bottom up.
6. Place seam-side down in a hot skillet for 1–2 minutes until golden, then flip to other side. Starting seam-side down helps keep the burrito together.
7. Enjoy immediately with A2/A2 Organic Probiotic Sour Cream and avocado, or move on to the next step for meal prep/freezer instructions.
To Freeze:
Let burritos cool completely. Wrap each burrito individually in foil, then place in a freezer bag or airtight container. Freeze for up to 2 months.
To Reheat:
1. Oven (best texture): Keep wrapped in foil. Bake at 350°F for 25–30 minutes from frozen.
2. Microwave (quick): Unwrap foil, wrap burrito in a damp paper towel, and heat 2–3 minutes, flipping halfway.
3. Skillet: Thaw overnight in fridge, then crisp in a skillet over medium heat for 3–4 minutes per side.