Рецепт Freezer Breakfast Burritos
Apparently this is breakfast week at Our Best Bites. But, in addition to being a great, protein-packed breakfast for busy, on-the-go mornings, these freezer breakfast burritos are actually one of our favorite dinners as well. I make these in huge batches and freeze them, so on those days when I just don’t feel like cooking, I can pull a few burritos out of the freezer and chop up some fruit and everyone is happy.
This isn’t a super low-calorie, low-fat meal, but I’m at peace with that–even if you pair it with some berries or a small piece of fruit, the entire meal comes in at under 400 calories. It’s packed with protein and complex carbs (if you use a whole wheat tortilla) and will fuel your body all morning long. Or all through your Gilmore Girls marathon after the kids are in bed.
To start out, crack 12 eggs into a medium mixing bowl. Add 1/4 cup water and pepper or a few dashes (okay, more than a few–more like 1/2 teaspoon) of your favorite hot sauce.
Whisk the eggs until smooth and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. When melted, swirl the butter around the pan, then add the whisked eggs to the pan. Cook until the eggs are bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove.
Grab a package of lean turkey breakfast sausage.
I’ve also seen (and used) lean pork breakfast sausage before, but I couldn’t find any this go-around and I’m not exactly sure how lean it is compared to the turkey. Either way, the turkey breakfast sausage tastes great, so I’m not complaining.
Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add a diced onion and a diced bell pepper
and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
Place 1/3 cup scrambled eggs,
1/4 cup of the sausage/onion/pepper mixture,
and 2 tablespoons of shredded cheese into each tortilla.
Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil.
Place the wrapped burritos into a large Ziploc bag and freeze.
When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Freezer Breakfast Burritos
Recipe by Our Best Bites
Ingredients:
- 3 tablespoons butter
- 12 eggs
- 1/4 cup water
- pepper or Tabasco sauce
- 1 lb. lean turkey breakfast sausage
- 1 onion, diced
- 1 bell pepper (any color), seeded and diced
- 12 8″ 100% whole wheat tortillas (I used Tia Rosa soft taco tortillas)
- 6-8 ounces shredded cheddar cheese
Instructions:
In a large skillet over medium heat, melt the butter. While the butter is melting, whisk together the eggs, water, salt, and pepper or Tabasco sauce. When the butter is melted, tilt the skillet to coat the pan. Add the eggs and allow them to cook until bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove. Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add the onions and peppers and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
Place 1/3 cup scrambled eggs, 1/4 cup of the sausage/pepper mixture, and 2 tablespoons of shredded cheese into each tortilla. Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil. Place the wrapped burritos into a large Ziploc bag and freeze.
When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Nutrition Information:
Calories: 336
Fat: 19
Carbs: 21
Fiber: 3
Sugars: 2
Protein: 19
Weight Watchers Points Plus: 9