If you want a quick and easy breakfast that your whole family will love, give my Healthy Freezer Breakfast Burritos a try.
Start with a few basic ingredients: I got some great organic Sweet Italian Sausage, Whole Wheat Tortillas, Eggs, Mushroom, Onions, Garlic, and Kale. And I had to include a little Italian cheese- you just can’t have breakfast burritos without cheese.
Go ahead and chop all of your veggies. I used about half a container of mushrooms, sliced. Half an onion, diced. And chopped up about 2 small cloves of garlic. I ended up cutting the mushrooms up a little smaller while cooking, so that they would be better distributed throughout the filling.
Cook your sausage, drain it, and then toss in your chopped veggies. I added the onions and mushrooms and then once they cooked for a few minutes, I added the garlic.
Then I started grabbing handfuls of kale, ripping it into small pieces and cooking a little at a time. Kale cooks down a lot. So you add a handful, stir a few times, and it looks like you barely added any. Then you keep doing it until it looks like there’s a good amount of kale in your mix. I used about half the bag by the time I was done adding it.
While your mixture is cooling down, crack some eggs in a bowl. I normally do about 8-10 eggs. To make this version a little lighter I used 4 whole eggs and 6 egg whites. This was just about the perfect amount, because there is already a lot more going on in this filling, and I didn’t want there to be too many eggs.
Add a little salt, pepper, and milk, and whip it good. Go ahead and scramble them to your liking in a little coconut oil spray. Then add them to your sausage mixture.
Go ahead and make sure you like your salt and pepper ratio while it’s still warm. Let it cool down, and then you can start filling your burritos.
Add about 1/3-1/2 cup filling to your tortilla, and sprinkle with your desired amount of cheese. I used some whole wheat and some regular flour tortillas for my hubby. I bet it would be equally as good with some of the veggie wraps or other lighter versions.
Then, roll them up. After I roll them, I roll them up in a paper towel and put them in freezer baggies. That way when you cook them, you can grab them each separately and they’re already wrapped in a paper towel for microwaving. This recipe made about 17 burritos, so if you only eat one at a time (or 2 in my hubby’s case) you get a good amount of quick on-the-go breakfasts.
These are a delicious, healthy, and quick breakfast the whole family will love!
A version of this recipe post originally appeared on mrsbishop.com.