Hello, It’s Heather from The Flourishing Foodie. If you’re like me, than you struggle to find time in the morning to make breakfast. Every last second is extremely valuable, and you manage to hit the snooze at least three times before getting out of bed. I am lucky if I can pull myself together enough to grab a granola bar or a piece of fruit. If this fails, then I’m out the door, stopping and the nearest coffee shop and grabbing something quick, usually in pastry form. Having missed my morning protein, I find myself famished by 10:00 am. Do this sound like your typical morning?
I have a perfect solution for those hectic days. Freezer burritos. They are simple to make, delicious, and full of protein to keep you going for hours. Just a quick pop in the microwave for a minute and you’ll have a super convenient breakfast. Plus, you can save all those extra pennies that you would have spent on pastries!
I like to pre-make a couple of dishes on Sunday for the week, freeze them, and heat up when I am feeling pressed for time. The same goes for these burritos. On Sunday night, prepare your ingredients, wrap the burritos in Saran wrap and freeze them for up to a month. You can add just about anything to these burritos, but I would probably skip on adding avocado or sour cream, as they do not heat well in the microwave, and the avocado will turn brown. You can fry veggies, add black beans. I chose to make homemade refried beans, and scrambled eggs, two of my favorite breakfast dishes. Actually, I usually make a couple of batches of the refried beans and add it to meals for additional protein!
Breakfast Burrito Recipe
- 1 can of pinto beans
- 1 clove of garlic
- few squirts of Sriracha sauce
- salt to taste
- 2 tbs canola oil
- ⅓ cup onions, diced
- 1 tbsp butter
- 1 small tomato, diced
- 10 eggs, whisked
- sharp cheddar cheese, grated
- ½ cup salsa verde
- 7 – 8 “ flour tortillas
1. In a food processor, combine the pinto beans, garlic, Sriracha sauce, and salt. Pulse the beans until they start to stick together. Slowly start adding water until the beans thin out and become a creamy consistency, similar to a thick soup.
2. In a frying pan, heat the canola oil. Add the beans, and fry on medium heat stirring occasionally. Once the beans begin to thicken and hold their shape, approximately 5 minutes, remove from the pan and set to the side.
3. In a large frying pan or wok, fry the onions with butter until translucent. Add the diced tomatoes and continue to fry until the juice from the tomato has evaporated.
4. In a large bowl, whisk the eggs, or mix with an immersion blender until foamy. Add the eggs to the onions and tomatoes, and on medium heat flip the eggs continuously until light and fluffy. Remove from the heat.
5. To assemble the burritos, place one tbsp of refried beans, smearing it in a line down the middle of the wrap. Add 2 large scoops of scrambled eggs. Top with shredded cheese and a spoonful of salsa verde.
6. Wrap the burritos with Saran wrap and store in the freezer for up to a month. To heat, remove plastic wrap and microwave for 30 seconds on each side.
*This is the other Heather popping into the post. This is a great idea that I’m planing on cooking to start off my back to school routine! Wouldn’t it be nice to give your family a hot breakfast those first few days back to school? Also, be sure to head over to Heather’s blog. She spent a month in Turkey and has some great posts posts about her journey.