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Healthy Freezer Breakfast Burritos

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If you want a quick and easy breakfast that your whole family will love, give my Healthy Freezer Breakfast Burritos a try.

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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.

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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.

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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.

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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.

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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.

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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.

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