Thanks to Alexia for sponsoring this post and giving me the chance to share my favorite breakfast burritos! While this post is compensated, the recipe, ideas, and opinions are all 100% honest and my own.
This maple breakfast burritos recipe is the perfect way to start your new year right! With a combination of regular potatoes, sweet potatoes, maple sausage, and maple blueberry compote, it’s the perfect breakfast meal!
Happy New Year! Over the past few years, my New Year’s resolutions have all looked pretty similar. Go to the gym, eat better—you know, anything to lose a few pounds and fit into my pre-baby clothes. This year, however, things are going to be a little different. My New Year’s Resolution isn’t to eat better, my New Year’s resolution is to eat at all. A common symptom of post-partum depression (PPD) is lack of appetite and not eating. I didn’t realize I had PPD until about a year after my son was born and by that time, my eating habits were so out of whack that trying to get them under control while treating and managing the PPD was just out of the question.
2016 is the year that I start taking back my life. And for me, forming better eating habits is the first step in doing that. I’m finally at the point where I feel like I have enough of a handle on things that I can finally start working on getting rid of some of the bad habits I’ve formed over the past three years because not eating anything until 5PM each day and only when my husband reminds me is not the right way to do it. And I’ll be the first to tell you, it’s not a way to lose weight. My metabolism is completely shut down at this point, meaning losing weight is almost an impossibility right now until I get it jumpstarted again.
There are three things that I’ve found that help me eat better. First, prepping meals ahead of time that I can just heat up and eat all week long. Second, eating meals that combine all of my food groups into one bite (like a hash, casserole, or soup). And third, sticking to better for you, all-natural foods with mostly just natural sugars so I don’t crash a few hours later.
These maple breakfast burritos with a maple blueberry compote are one of my favorite meals because they hit all three of those requirements for me. I can make the breakfast hash on Sunday and make a small breakfast burrito every morning for breakfast in just a few minutes. They’ve got grains, dairy, meat, veggies, and with the blueberry compote, even some fruit. And because I use the Alexia Smart Classics Fries and Sweet Potato Fries, it’s easy to stick to the all-natural gourmet eating plan that I’m looking for. Oh and did I mention that my toddler loves them? They’re perfect for the kids as well!
Easy Maple Sausage Breakfast Burritos
To make the breakfast burritos, first start by cooking your Alexia Smart Classics Fries and sweet potato fries in the oven, following the directions on the bag. I used the Alexia Smart Classics Straight-Cut Fries but these would work just as well with the Crinkle Cut Fries or Tri-Cut Potatoes.The Alexia Smart Classics are 98% fat-free, roasted (no frying, yay!) and my new favorite snack with only 100 calories per serving! And one serving of fries is just about what you put into each of the burritos—perfect for eating better in 2016! If you’ve never tried Alexia products, they’re sold at natural, club, and regular grocery stores nationwide so check the store locator to see where they’re sold near you!
If you can’t find the Sweet Potato Fries, you could definitely just use the Smart Classics Fries. I had a breakfast burrito once on a trip to San Francisco that featured a half sweet potato fries and half classic fries and have loved the combination ever since! I can’t wait to have them again when I go visit my friends Heidi and Cori in San Francisco again next month! The sweet potato also adds a nice touch of sweetness that goes well with the blueberry compote and maple sausage.
While your fries are cooking, make your blueberry compote using this recipe. Once your fries are out of the oven, chop them up into about 1/2 inch pieces and set aside. Cook your maple sausage then add in the fries and let them crisp up just a bit more. Add in your eggs and let those cook, then mix all together. Finish it off with a little bit of shredded cheese to get that dairy food group in there! And that’s it, your breakfast hash is done.
Put about 1/2 cup into a small tortilla, add some blueberry compote, and roll up to create your burrito. Dip in more blueberry compote or cover with syrup and enjoy. Refrigerate the rest of the breakfast hash and compote to enjoy for breakfast all week long!
Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional Farm to Flavor taste–right in your kitchen. For more from recipes , tips and inspiration from Alexia online, check out AlexiaFoods.com.
- 1/2 bag Alexia Smart Classics Fries
- 1/2 bag Alexia Sweet Potato Fries
- 1 lb maple breakfast sausage
- 6 eggs , beaten
- 1/2 cup shredded Mexican blend cheese
- 8 small flour tortillas
- Blueberry compote
- Cook classic cut fries and sweet potato fries in oven according to package directions. Once fries are cooked, cut into 1-inch pieces and set aside. If you are using leftover fries from the night before, skip this step and just chop up your french fries into about 1 inch pieces.
- Cook maple breakfast sausage according to package instructions. Once sausage is completed browned, add in the fries to toast them up slightly (2-3 minutes).
- Make a well in the middle of the sausage potato mixture by pushing everything to the sides of the pan.
- Add eggs to the well in the middle of the pan and let cook until completely cooked, stirring (still in the middle of the pan) to scramble every once in a while.
- Once eggs are cooked, mix sausage and potato mixture into the eggs. If you mix the eggs in earlier, they'll coat the sausage and potatoes rather than being their own separate thing.
- Mix everything together and top with the cheese while still in the pan.
- Put a large scoop of the mixture on the side of a tortilla, top with about 1 Tbs of the blueberry compote mixture, and roll up into a burrito.