I feel like I never have time to make a delicious breakfast anymore. I'm always grabbing a granola bar, a handful of cereal, or just taking my coffee and skipping breakfast altogether. Even poor Lily get's gypped. Ever since she started school I feel like I'm throwing her in the car with a frozen waffle and a milk ba-ba. Yeah, she still gets a ba-ba in the morning. She's 3 1/2 and kids grow up too fast these days! Get over it ba-ba haters : )
Anyway, a couple of weeks ago my Uncle Jimmy called my mom and he started telling her about all these breakfast burritos he had been making. He scrambles all the eggs the week before and packs his burritos with whatever he has: bacon, cheese, ham, beans, rice, anything. I thought this was genius! I mean I can't believe I've never thought of doing this? Making my own breakfast burritos so I know exactly what's in each burrito and then storing them in my freezer so I can heat one up in mere seconds. Practical and delicious ~ my kind of meal!
So I took Uncle Jimmy's idea and made myself some super low-carb breakfast burritos. This is my fourth week making them now and I'm not even sick of them! Recipe (well concept really) is below.
Breakfast Burrito Madness!
So first you need to saute your ingredients. I made 18 burritos in this tutorial so I used an entire white onion, and two large bell peppers. Which ever colors you like. I cooked everything with 1 1/2 tablespoons of olive oil and salt and pepper. Saute over medium heat for about 15 minutes. I prefer my peppers a little crunchy because remember you still have to microwave the burrito in the morning and that makes everything even more soft.
In a separate pan you will need to make al your scrambled eggs. Figure 1 1/2 eggs per burrito.
Next, line up your tortillas. These are the tortillas I used. These have 4 net carbs. They also make a wheat version, but those have 6 net carbs.
Fill your tortillas. Figure 1 1/2 eggs per tortilla and then whatever else you want to put in with it.
I did a bunch of these with just eggs and veggies and then a couple in the back with ham, cheese, and veggies. I also did a batch with just egg whites and scallions. Very healthy.
Now wrap and label your burritos. Use parchment paper to roll the burritos. This way you can put the wrapped burrito directly in the microwave in the morning. No plate, no mess.
Store the burritos in a tight Ziploc bag. It is best to keep them in the refrigerator for 24 hrs until they are cold and then transfer them to the freezer. This helps with freezer burn.
Heat on high for approximately 1 minute and 20 seconds. I eat mine with hot sauce. Thanks for the great idea Uncle Jimmy!
On the Go Low Carb Breakfast Burritos
(Makes 18 burritos to store in the freezer)
27 large eggs
2 large Bell peppers (which ever colors)
1 large white onion
2 tablespoons of olive oil
Cheddar Cheese (optional)
Canadian Bacon (optional)
Salt and pepper to taste
1. Remove seeds and ribs from peppers and cut lengthwise into strips. Slice onion into thin slices.
3. Crack your eggs in a large bowl and firmly whisk together with salt and pepper. Heat 1 tablespoon of oil in a large skillet on medium heat.
4. Cook all eggs slowly until completely scrambled.
5. Start filling all your tortillas. It's easiest to measure out all the eggs first then go ahead with the toppings. If you choose to add cheese just sprinkle on top. Same with Canadian bacon.
6. Roll your burritos in parchment paper and store in the freezer in a tight Ziploc bag. Best to microwave the frozen burrito in the parchment paper for approximately 1 minute, 20 seconds on the high setting.
Stats (This is not exact.)