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When breakfast time rolls around each morning, I am very hungry. This is a good thing because it is certain that I will eat the most important meal of the day. The problem is that my husband and children are not big breakfast eaters – they are satisfied with milk, fruit, and cereal or toast. That is just not enough for me, especially now that I am expecting child #3.
To solve my problem, I looked to our August recipe – Make Ahead Breakfast Burritos. I make a batch of the burritos, freeze them, and then grab one out of the freezer and reheat when I need it. These are perfect for me on the mornings when I need more to eat than the rest of my family. On top of that, these burritos are full of the nutrients I need to keep myself and my baby healthy. I get fiber, vitamins, and minerals from the vegetables and whole wheat tortillas, protein from the eggs, and calcium from the cheese.
Even if you are not a big breakfast eater, this recipe is still great because it cuts down on breakfast prep and clean up time. Busy fall schedules are going to be starting up again, so this recipe gives you a quick, yet filling, breakfast before you head off to work or school for the day. I think I am going to make another batch of these soon, so they are in the freezer when “back to school” time rolls around.
Enjoy!
Justine
Make Ahead Breakfast Burritos
Ingredients: - Nonstick cooking spray
- 1 cup potatoes, diced (1 medium potato)
- 1/2 cup onions, diced (1/2 medium onion)
- 1 cup bell peppers, diced (1 medium pepper)
- 8 eggs, beaten
- 1/8 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup 2% fat cheddar cheese, shredded
- 8 flour tortillas (8″)
- Spray a large skillet with cooking spray. Cook the potatoes for 6-10 minutes over medium heat.
- Add onions and peppers to the potatoes. Cook for 3 to 4 minutes until the potatoes are browned.
- Add beaten eggs to the vegetable mixture. Cook for 4-5 minutes over medium heat. Stir off and on until there is no liquid.
- Stir in the garlic powder and pepper.
- Roll up each burrito. Use 2 tablespoons of cheese and 1/2 cup of the egg mixture. Serve or freeze.
- You can freeze the burritos. Wrap each burrito tightly in plastic wrap. Freeze in a single layer on a cookie sheet. Seal wrapped burritos in a freezer bag when they are frozen.
- Wash hands after handling raw eggs and before making burritos.
- Wash vegetables under running water.
- Add hot peppers, salsa, or cayenne pepper for a spicier burrito.
