Name: Meal Prep Italian Breakfast Burritos
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10
Ingredients: VEGGIES; 1 red bell pepper, diced; 1 orange bell pepper, diced; 1 medium yellow onion, diced; 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz; 2 cups frozen shredded hash browns; 2 tablespoons olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; SAUSAGE; 1 pound Italian Sausage, casings removed, crumbled; 1 packet taco seasoning (1 ounce); EGG MIXTURE; 10 large eggs; 3/4 cup cottage cheese; 1 cup shredded provolone or mozzarella; Kosher salt, to taste; Freshly ground black pepper, to taste; FOR ASSEMBLY; 1/2 cup plain Greek yogurt (or sour cream); 3 tablespoons marinara sauce; 10 large burrito-size tortillas

These Italian-inspired breakfast burritos are a make-ahead morning lifesaver. Roasted peppers and onions, crispy hash browns, and savory Italian sausage get baked into a creamy egg-and-cottage-cheese filling, then wrapped up for the freezer. Red Gold Mild Diced Tomatoes + Green Chilies add a bright, juicy pop that keeps every bite tasting fresh, even after reheating. @lovelydelites @thefeedfeed

Ingredients

VEGGIES
1 red bell pepper, diced
1 orange bell pepper, diced
1 medium yellow onion, diced
1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz
2 cups frozen shredded hash browns
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
SAUSAGE
1 pound Italian Sausage, casings removed, crumbled
1 packet taco seasoning (1 ounce)
EGG MIXTURE
10 large eggs
3/4 cup cottage cheese
1 cup shredded provolone or mozzarella
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR ASSEMBLY
1/2 cup plain Greek yogurt (or sour cream)
3 tablespoons marinara sauce
10 large burrito-size tortillas

Instructions

Step one

Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Add bell peppers, onion, drained Red Gold Tomatoes, and hash browns. Drizzle with olive oil, season with salt and pepper, and toss well. Spread into an even layer and roast 20 to 25 minutes, stirring halfway through, until veggies are tender and hash browns start to crisp.

Step two

Remove the pan from the oven. Scatter crumbled sausage over the vegetables and sprinkle evenly with taco seasoning. Return to the oven and roast 8 to 10 minutes, until sausage is cooked through.

Step three

In a blender (or using an immersion blender in a bowl), blend eggs and cottage cheese until smooth. Season lightly with salt and pepper.

Step four

Pour the egg mixture evenly over the sheet pan mixture, tilting gently if needed to distribute. Sprinkle with shredded cheese. Reduce oven temperature to 400°F and bake 25 to 30 minutes, until set and lightly golden.

Step five

Let cool 10 minutes, then cut into 10 squares (a pizza cutter works great).

Step six

Stir Greek yogurt and marinara together. Spread a thin layer on each tortilla, add one egg square, and roll tightly. Add extra cheese as desired.

Step seven

For a toasted exterior, sear burritos in a hot skillet 1 to 2 minutes per side. Wrap each burrito in parchment paper, then store in a freezer bag or airtight container. Freeze up to 3 months.