My typical weekday morning: Wake up at 5am, thirty minute workout, shower, hop out of the shower, and one or both of my kids wakes up before I can even put some clothes on.
And thus begins the mad dash to get us all ready and out of the house. Preferably without the girls hurting each other. Who’s with me?
It’s a frenzy no matter how prepared I am the night before, because #kids. Now that they are back in daycare, I have zero time to make breakfast in the morning.
I refuse to not eat breakfast, though. My thyroid demands frequent eating, I get hangry without it, and I just liked food.
So for the past few months I have been making freezer breakfasts and now I take them to work with me and eat while I check my email. It’s one less thing to do while rushing around in the morning.
I started off making breakfast sandwiches (which were the bomb), but I’m always looking to add more vegetables and nutrients in my diet, so for the past month I have been making freezer breakfast burritos. This feels silly to put into recipe form because it’s so simple, but if you need a no-fuss freezer breakfast–this is for you!
A couple of notes about this recipe:
- I started off making these in burrito sized tortillas. They were huge and great. You can continue to do that, just know that you will of course have less burritos because you use more filling in each one.
- We ran out of burrito sized one night and I had to use the soft taco size. I like them better. They’re much smaller, but with half an avocado, I’m pretty satisfied. I typically also have a piece of fruit with it, so I stay full for a while.
- I don’t know how long they “last” in the freezer, I make enough for a few weeks at a time and then eat them all. So at least three weeks 🙂 I’m sure if they’re wrapped up well, they’ll last for a while.
- You can layer the eggs and the veggies separately if you want to better control how much egg gets in there, but the faster way is to mix it all up.
- If you don’t like avocado, you could melt some cheese in it or add some salsa. I like the fat that avocado gives–yummm.
[recipe title=”Easy Breakfast Burritos” servings=”12-14″ time=”35 mins” difficulty=”easy”description=”A little prep time eases the hassle of making a healthy breakfast on weekday mornings!”]
– 12 soft taco sized tortillas
– 1 Tbsp olive oil or butter
– 2 medium sweet potatoes
– 2 cups/1 can of black beans, drained
– 12 eggs
– your favorite spices for eggs: smoked paprika, garlic powder, cilantro, salt, pepper, etc.
– other add-ins: zucchini, corn, bell pepper, onion, and whatever you’d like to get rid of out of your fridge before it goes bad
– avocado (For the day you eat it, not the freezer. I eat half an avocado with one burrito)
1. Dice up your veggies.
2. Heat up olive oil or melt butter over medium-high heat. Add veggies to skillet, cover and cook to desired firmness, stirring occasionally, 8-13 minutes. Stir in black beans, put in a bowl, and set aside.
3. In a medium bowl, whisk eggs together with your favorite spices. If your pan needs more oil/butter, add to pan and heat/melt.
4. Pour eggs in skillet. To get creamy, fluffy eggs, I let them sit in the pan without stirring, just long enough for the bottom of the eggs to firm up, then I stir them up a bit to scramble them. Let them cook a bit more until your desired doneness.
5. Once the eggs are done, add in the veggie mixture and stir until well combined. Remove from heat and let cool.
6. Lay out tortillas and spread egg mixture on them evenly. Roll them up into little burritos, then wrap in plastic wrap.
7. Pop these bad boys in the freezer. When you need one, just cook it in the oven for 1 minute. Open up one side of the burrito and add in sliced avocado before eating.
What else do you make for freezer breakfasts?