The vegetables I chose to include in this recipe are easy to chop quickly and have varying textures. Mushrooms can be halved, while red peppers are sliced in 8ths and eggplant is chopped into 1-inch chunks. Keeping the skin on the eggplant allows the chunks to hold up while roasting. You can use any vegetables you prefer. Broccoli, cauliflower, butternut squash and grape tomatoes are also excellent options.
Meal Prep Tips
All of the veggies for this recipe can be prepped a day or two before you need them. Chopped vegetables will last a lot longer when stored separately from other veggies, so if you’re planning on prepping them more than a day ahead of time, store them in separate containers or bags. Additionally, to prevent the peppers from getting slimy, place a folded paper towel in the bottom of the container before storing them. For a complete list of how to prep and store vegetables, see pages 43 and 44 of your Ultimate Guide.
Sheet Pan Secrets
Sheet Pan Meals are flexible. Depending on the texture you want for your vegetables, you can choose to spread the ingredients out over one or two sheet pans. Crowding makes the vegetables soft and steamy, whereas spreading them out over two pans lets them crisp up.
For this recipe, I like to use one pan so that the steam created by the vegetables softens the gnocchi. Spreading the gnocchi out on top of the vegetables, allows the gnocchi to both steam on the bottom, and crisp up on the top.
For this Sheet Pan Gnocchi recipe, all the ingredients are seasoned simply with olive oil, Italian Seasoning and salt and pepper. The flavor boost comes once it has been cooked, with a drizzle of three-herb pesto and balsamic reduction, like Nonna Pia’s. You can of course use store-bought pesto if you want.
Breakfast burritos are an easy meal to prep and freeze for breakfast, lunch or dinner. I like to make these assembly-line style to save time. Use your favorite fillings to customize them to your taste and follow the same process to make burritos for lunch or dinner.
Breakfast burrito basics
You can use almost any vegetable or protein in your breakfast burritos. You will absolutely need:
large flour tortillas
protein and veggies
How much do I need of each ingredient?
The guideline I typically use is 2 eggs for each large tortilla. The rest of the ingredients, you can adjust according to how big you want your burritos to be. This recipe is extremely flexible. If you don’t have quite enough eggs, add more protein and veggies to compensate for that.
Seasoning the eggs
Seasoning the eggs is an important step to adding flavor to your breakfast burritos. I like to use Epicure dip mixes, like French Onion, CCB or Garden Vegetable to add flavor. Onion powder or flakes and garlic powder are also great additions to use. If you’re using dip mixes, you’ll want to scramble the eggs and let the seasoning rehydrate in the eggs before cooking.
Prepping the toppings
You want to cook the toppings, before adding the eggs. This allows the vegetables to release their water, preventing a soggy breakfast burrito. Here are some combinations I like:
Broccoli and cheese
Sausage & peppers
Mushroom, peppers and real bacon bits
I also like to add pickled banana peppers to all of these combinations for an extra kick. Basically, any topping you would put in an omelet would work well in a breakfast burrito.
Assembling the breakfast burritos
Using an assembly line to prep these breakfast burritos is quick and helps ensure all your burritos are the same size. Spread out all the tortillas on the counter. You don’t need to warm them, unless your tortillas are really dry. The heat from the filling will warm them slightly, making them easier to roll.
Start by sprinkling a small layer of shredded cheese on the tortilla. You will do this again on top of the filling. Adding the cheese on the top and bottom helps seal the tortillas while they bake and holds everything in.
Then add a large scoop of filling to each tortilla. You are aiming for about one cup of filling/burrito.
Once you have distributed the filling to all of the tortillas, ensure they are approximately all the same size and make any adjustments if necessary.
Next, add the pickled banana peppers if using, then top with another layer of cheese.
Folding the breakfast burritos
When you are folding, move the filling to the middle third of the tortilla. Fold in the sides first, then, fold up the bottom and roll the rest.
Freezing the burritos
Once you have rolled all of the burritos, line them up on a parchment covered baking sheet, seam side down, and freeze them before storing in a freezer bag. Alternatively, you can wrap them individually in plastic wrap or foil, then place them in a freezer bag, if you don’t have the freezer space to freeze them on a baking sheet first. Use this same process to roll up leftover burrito bowl fillings to have for a quick lunch or dinner.
Reheating the burritos
You can reheat these burritos a few ways, depending on how much time you have. I like to defrost them slightly in the microwave for about four minutes, before either broiling on each side until browned, or baking for approximately 20 minutes. If you don’t defrost them in the microwave, you can simply bake them for about an hour. You can also place foil wrapped burritos on a campfire or BBQ if you are taking them camping. Check out my tips for packing for camping here.
Serving your breakfast burritos
The burritos will be hot when you take them out of the oven, so let them rest for 5-10 minutes before digging in. Add your favorite hot sauce, guacamole or salsa while you eat or try my favorite, chili crisp as a spicy topping.
If you still have some toppings left after making your burritos, try this breakfast pizza for another easy breakfast option.
One of my goals in the summer when we head out for the weekend, is to try to pack as minimally as possible. This means, strategically planning and prepping every meal and trying to use the ingredients to the fullest, so that we come home with an empty cooler. This pantry sandwich does just that. Pantry ingredients that work well together in the sandwich, and are great in other meals too if there are leftovers.
Pantry Sandwich Components
When I was developing this sandwich recipe, my criteria was:
Limited refrigeration required
Low squish factor
Easy on-site assembly and prep
I like using ciabatta buns for this sandwich because they are sturdy and don’t squish and flatten as much as hamburger buns do. You could also substitute with naan or tortillas for another low-squish option.
As a spread, I like olive tapenade. It’s briny, salty and full of flavor. Other options could be pesto, sundried tomato pesto or jarred antipasto.
I absolutely love sundried tomatoes. They are bursts of concentrated flavor and you can use them in so many other meals if you have some leftover. You can use sliced or whole sundried tomatoes for this. Oil-packed is best, so you don’t have to rehydrate the dried ones.
Roasted red peppers are an underrated pantry item. They are so sweet and perfectly roasted. Drain the liquid and pat them dry before adding them to your sandwich. I also love them in this Roasted Red Pepper and Tomato Soup for a quick and easy slow-cooker meal.
Feta cheese is the last ingredient and the only ingredient you will need to pack in your cooler for your road trip. If you’re from Winnipeg, local Chaeban feta has a unique, creamy texture that you’re going to want to try! You can definitely substitute with a different cheese, like fresh mozzarella.
Making your pantry sandwich
The first step is to toast your buns. You can do this in a toaster, in the oven, on the BBQ, on a campfire or by drizzling with a bit of olive oil and grilling face-down in a skillet. Since all cottages and campsites have different amenities, you have a lot of options here. As I mentioned previously, you can also use naan or tortillas if you’d like a flatter option that would pack well in a backpack.
Next, spread some tapenade on the bottom half. You can definitely spread it on both halves if you want!
Follow up with a layer or sundried tomatoes, then roasted red peppers and finally crumbled feta.
Top it off with the other half of the bun and you’re done. Serve with a side salad or some crispy potato chips!
Using Up Leftovers
If you happen to have any leftover ingredients after making this sandwich, here’s how you can use them up.
Toss them into some hot pasta with some garlic-infused olive oil. Check out page 82 of the Ultimate Guide for some other pasta toss ideas.