BY LIFE’S LITTLE SWEETS
These Homemade Breakfast Burrito Wraps are perfect for meal planning when you want to make ahead your breakfast.
– 1 tablespoon olive oil, regular – 8-12 ounces, spinach – 12 strips of bacon, cooked – 12 oven-baked eggs – 12 large flour tortillas, see notes – 1 1/2 cups (about 1-2 depending on the size) already cooked (baked) sweet potatoes, skins removed, diced
Prepare the Spinach: To prepare the spinach, in a large skillet over low to medium heat or wok add 1 tablespoon of olive oil and cook down the spinach, slowly turning it with a spatula so that it cooks evenly.
Once it's wilted, turn off the heat and remove it from the heat. Using tongs, put the spinach in a bowl (or just add it to the tortillas from the skillet/wok).
Assemble the Burritos: On your work surface, arrange your prepared ingredients with the tortilla in the middle. Add an even amount (remember everything will be divided by 12 for 12 burritos) to the middle of each tortilla.
Fold the tortilla and wrap it in parchment paper and secure it with washi tape, tape, or a rubber band. Mark on the outside with a pen or marker, the date, and name.