Weekdays get pretty nuts at our house (your house, too?) and despite my best efforts there just isn't enough time to cook a hot fresh meal every morning. I also hate that on many days Jedi Dad is up WAY earlier than the rest of us and often has to settle for peanut butter and jelly as he rushes out the door (because you know I'm not getting up to cook that early... love you, Honey!...).
When I was a kid my mom used to circumvent this problem by making breakfast burritos for my dad on the weekends and then freeze them so he could grab them all week and have a hot, homemade meal that she could sleep through (a genius, that woman!).
These burritos are my take on a classic favorite. They are high in Vitamin A, Calcium, and Iron, have a whopping 12.2g of Fiber and 27.7g of Protein, and at less than 300 calories each, they will fill you up without weighing you down!
You can take about an hour of your time to make these on the weekend, wrap them up and throw them in the freezer and then when you miss the alarm Thursday morning, you won't have to skip breakfast or ((worse, eek!)) drive through the golden arches.
Bounty Hunter Breakfast Burritos get it? because they're frozen! (makes 12)
What goes in it?
1 Sweet Potato skin-on, shredded (pull out that food processor and run it through the cheese grater blade) or very finely chopped
1 cup of raw organic baby spinach, chopped
Lawry's Season Salt
Onion Powder
Fresh Ground Black Pepper -ya know, from a pepper mill not a shaker
8 slices of turkey bacon, crumbled-I use Butterball Everyday turkey bacon
9.5 oz of ground turkey sausage -this can be hard to find in the meat section of most grocery stores, so I use one package of Jimmy Dean Hearty Sausage Crumbles
12 extra large eggs (see egg white substitution note at the bottom)
1 cup of fat free shredded cheddar cheese
3/4c 2% milk Shredded Mexican Four Cheese Blend
3/4c 2% milk Mozzerella Cheese
2 tbsp Light Butter -I use Land O'Lakes Light butter with Canola Oil.
1 tbsp of Olive Oil
12 large low carb, high fiber wrap -I use La Tortilla Company Smart and Delicious tortillas, they're DELICIOUS and even my kids love them.
You'll also need a high quality plastic wrap and a couple of large (gallon size) freezer safe zipper bags.
What do I do?
Pre-cook your bacon and let it drain and dry. You want to make sure it's nice and crispy. For those of you who have never cooked turkey bacon before, it takes a little longer to cook and has less fat so you'll want to use a good non-stick skillet and cook it carefully over a low-medium heat turning it often. *Tip, you can chop your bacon slices before you cook them so that they're already in little bits and ready to go, just make sure you cook ALL the little bits well.
If you bought uncooked sausage you'll want to cook that into crumbles now, too, and let it drain (if you buy the turkey sausage links make sure you remove the casings).
Set the meat aside.
Crack your eggs into a medium mixing bowl and whisk with a fork until yolks and eggs whites are combined evenly. Stir in your shredded fat free cheese.
In a large non-stick skillet over medium heat, drizzle half of your olive oil onto the bottom and add in 1 tbsp of your light butter. Once the butter is almost melted and your pan is hot pour in your eggs and cheese. Sprinkle in some pepper to taste and then scramble using a rubber spatula, being careful to cook your eggs all they way through.
Set the eggs aside.
In a large non-stick skillet over medium-high heat, drizzle the other half of your olive oil onto the bottom and then add in the rest of your light butter. Once the butter is almost melted and your pan is hot add in your onion, spinach and sweet potato and add season salt, onion powder and pepper to taste. Cook until the onions start to sizzle and the spinach begins to wilt, stirring frequently (do not cover, the onions will be moist and you want to let all the water steam out).
Add your bacon and sausage and reduce heat to low-medium. Continue to cook until it's hot all the way through and your sweet potato bits are soft. Stir frequently to keep food from sticking to the bottom of your pan and burning.
Add your scrambled eggs and mix just until all ingredients are combined.
Remove from heat.
This is the filling for your burritos.
As you are allowing your filling to cool a bit, put your 2% Mexican and mozzarella cheeses into a medium bowl and stir them up. Then grab your tortillas/wraps.
You'll spoon about 1 tbsp of your 2% cheeses onto the bottom of your wrap and spread it out, then add your filling (it's about 1/2 cup of filling per burrito) and then top with 1 tbsp of the 2% cheeses and roll it up! (Fold in the sides and then roll away from you).
Wrap each burrito tightly in plastic wrap, making sure to cover completely.
Once they are wrapped, but them in your freezer safe zipper bags (you can fit 6 burritos in each bag). Seal the bags, making sure to squeeze out the air, and then pop them in the freezer! You're done!
When you're ready to eat them just vent or remove your plastic wrap, pop them in the microwave and bring them back to life faster than Han Solo defrosting from carbonite!
*For optimal freshness try to enjoy them within about a month of making them (add the date you made them to the outside of your zipper bags to eliminate confusion).
There you have it. A great breakfast that your family will love and you will feel happy to feed them!
*Switch your eggs for egg whites to save you 186 mg of cholesterol and 63 calories per burrito!
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