Kale, Butternut Squash, And Bacon Breakfast Burrito

Name: Kale, Butternut Squash, And Bacon Breakfast Burritos With Spicy Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cubed into 1/2 inch cubes; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1/2 teaspoon cumin; 1/4 teaspoon ground coriander; 1 dash cayenne pepper; 1/2 teaspoon pepper; 8 ounces sour cream; 2 teaspoons adobo sauce (from a can of chipotles in adobo), more to taste; 1/4 cup chopped cilantro; 6 pieces bacon; 1 bunch curly kale, cleaned, stems removed and torn; 5 eggs; 3 green onions, chopped; 6 tortillas, fajita sized, warmed

Servings: persons

1 butternut squash, peeled and cubed into 1/2 inch cubes
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1 dash cayenne pepper
1/2 teaspoon pepper
8 ounces sour cream
2 teaspoons adobo sauce (from a can of chipotles in adobo), more to taste
1/4 cup chopped cilantro
6 pieces bacon
1 bunch curly kale, cleaned, stems removed and torn
5 eggs
3 green onions, chopped
6 tortillas, fajita sized, warmed

1
Preheat the oven to 400 degrees F. Toss the butternut squash cubes in a large bowl with the olive oil, salt, cumin, coriander, cayenne, and pepper. Roast in the oven until browned and cooked through, 25-30 minutes.
2
While the squash is cooking prepare the chipotle sauce by whisking the sour cream, adobo sauce, and cilantro, set aside.
3
In a large skillet cook the bacon until crispy, remove to a paper towel to drain. Crumble, and set aside. Remove all but 3 teaspoons of bacon grease from the pan. Add the torn kale to the pan and saute until it wilts, 3-5 minutes. Remove, and set aside. In a small bowl whisk the eggs with salt and pepper to taste. Pour into the pan and scramble until cooked through.
4
To prepare, top a tortilla with a scoop of squash, a spoonful of scrambled eggs, a dollop of chipotle sauce, crumbled bacon, green onions, then roll up.

1368

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 butternut squash, peeled and cubed into 1/2 inch cubes, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon cumin, and more.

Yes, Kale, Butternut Squash, And Bacon Breakfast Burritos With Spicy Chipotle Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale, Butternut Squash, And Bacon Breakfast Burritos With Spicy Chipotle Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions