Happy Monday! How was your weekend? I spent yesterday morning getting these ready for the week – breakfast burritos that I can throw in the freezer and re-heat throughout the week so we can have a healthy, filling breakfast without putting much thought, time or effort in to it each morning.
Parker loves these because sometimes he leaves super early for work (like, by 6am) and I don’t always feel like winning the Wife of the Year award by getting up to make him eggs before he leaves (though sometimes I do!). These are great because he can just grab one as he’s headed out the door and heat it up at work.
You can customize these any which way you want and put in as many or as few ingredients as you feel like. In addition to eggs, I like to stick with some veggies, black beans for added fiber and protein and some Applegate Farms breakfast sausage, pre-cooked and diced up. I recently discovered Ezekiel makes sprouted grain tortillas (did you know this?! Apparently I’ve been living under a rock because they’ve been around for years..) so this is all around a very healthy way to get breakfast in the morning.
Here’s how I make mine, but feel free to tweak ingredients and/or amounts to your own liking. You can add cheese to these if you’d like, but I leave it out.
Make-Ahead Breakfast Burritos (a Clean Eating Recipe)
One dozen eggs – I use 6 whole eggs + 6 egg whites, you can do all whole eggs or all egg whites, just add more or less depending on preference.
6-8 tortillas (these are my favorite – the fewer ingredients the better)
1 teaspoon olive oil or coconut oil
1/2 cup mushrooms, chopped
1 green pepper, chopped
1 tomato, chopped
1/2 cup onion, chopped
1 cup black beans, drained and rinsed
1 cup breakfast sausage, chopped (or about 8 links of Applegate Farms Chicken Sausage)
Sautee onion in olive or coconut oil over medium high heat in a stockpot or very large skillet (entire mixture will be cooked here, so make sure there’s plenty of room) for a couple of minutes until translucent and fragrant. Add green pepper and cook a few minutes until softened a bit. Add mushrooms, tomato, and spinach, putting lid on if necessary, to wilt spinach down with steam. Meanwhile, prepare eggs in separate bowl, whisking thoroughly. Once the vegetable mixture is cooked, add black beans and breakfast sausage. Pour eggs over the vegetable, bean, and sausage mixture, stirring to combine. Stir often, until eggs are thoroughly cooked through. Remove from heat. Tip: there may be some liquid from the vegetables in the mixture; strain as much as you can so as to not make the tortillas soggy.
Heat tortillas so they are easy to work with (I find the easiest way to do this is to slide the tortillas in between wet paper towels and microwave for about 20 seconds). Set up an assembly line with pre-torn sheets of aluminum foil stacked on top of each other with your filling and warmed tortillas nearby. Set one tortilla near one end of the aluminum foil, place filling in the middle of the tortilla and roll up each end as gracefully as possible, using aluminum foil to tightly wrap. I’m no expert burrito folder, but here’s a step-by-step process of how I do it:
Once you have a stack of aluminum foil wrapped burritos, pop them in the freezer. To reheat in the mornings, I take off the foil, place on a plate and microwave at 40% power for 4-5 minutes, turning over halfway through. Low power is the key to getting the insides warmed through. If I’m feeling ambitious, I’ll also place it in the toaster oven for a minute to get the outside crispy, but that’s not necessary.
Enjoy! Hope you like these – I’ll take about an hour, maybe less, to make these on the weekends and it definitely saves time on those mornings where time is tight. It’s also nice to switch things up if I’m not feeling like eating yogurt and fruit or oatmeal. I know I have these on hand and it’s just a few minute’s time to get it heated up.