Breakfast Burritos (6 P+)

My husband loves to take these with him in the morning because he can throw them in the microwave before he goes to work.  This recipe makes 10 at a time but you could easily make a double or triple batch.

Frozen Breakfast Burritos
10 Servings, 30 Minutes
PRINTABLE

Ingredients:

8 eggs

4 egg whites

¼ c milk

salt

pepper

10 flour tortillas

1 lb ground sausage, browned and drained

12 oz hash browns, prepared

1 c cheddar cheese

Instructions:

Beat eggs, egg whites, milk, salt, and pepper in a medium bowl. 

Spray skillet with cooking spray.  Cook eggs over medium heat until cooked through.

Put tortillas in microwave for 15-30 seconds to slightly warm them (this prevents them from cracking when folding).

To build burritos spread tortillas out flat on counter top.  Start with eggs and then add sausage, hash browns, and cheese.

Roll burritos up and wrap each one in plastic wrap.

Freeze up to 1 month.

TO REHEAT:  Remove plastic wrap and wrap burrito with paper towel.  Microwave one burrito at 50% for 60 seconds then 100% for 60 seconds.

Notes:

This is another easy recipe to modify.  You can substitute bacon, ham, or even a soy product for the sausage.  You could also use all egg whites, Mexican cheese, or whole wheat tortillas.


Add sauteed mushrooms, onions, peppers, or other vegetables for something different.

Energizing Protein Shake (6 P+)

I like to drink these every morning.  My son has to be a part of it so I blend coconut water, a banana, and a handful of frozen berries.  I fill up his cup and then add the rest of the ingredients to the blender to  finish my drink.

Energizing Protein Shake
1 serving, 5 minutes
PRINTABLE

Ingredients:

1 banana

4 oz coconut water

8 oz coffee

8 ice cubes

1 scoop chocolate protein powder

2 T sugar free vanilla coffee syrup

Instructions:

Place all ingredients in blender and blend until smooth.  Serve over ice.

Notes:

Throw in a handful of berries or other fruit.

Puree fruit and freeze it in ice cube trays so it’s ready first thing in the morning.

Substitute skim milk for the coconut water for a creamier drink.

If you’d like it even creamier, substitute vanilla yogurt for the coconut water.

Mexican Bruschetta (7P+)

This recipe was developed when I was making bruschetta but wanted to incorporate avocado.  I decided to make a guacamole inspire topping.  You can use more or less of any of the ingredients as there is no right way to make guacamole.  I like to make it with a lot of avocado, lime, and salt.

2 Roma Tomatoes, diced

1 Avocado, diced

1 slice Red Onion, finely chopped

1-2 cloves Garlic, finely chopped

½ t Salt

¼ c Fresh Lime Juice

1 t Cilantro

12 slices of small loaf Wheat Italian Bread

Preheat broiler.

Put all ingredients except bread into bowl.  Mix gently, taking care not to crush avocado.  Set aside.

Place 8 slices of bread on broiling pan.  Place in oven 4 inches from the heat.  Cook until lightly toasted, flip, and toast on opposite side.

Place bread on serving plate.  Spoon tomato mixture over bread and serve.

Serving Size: 3 slices

Total Servings: 4