I'm not sure if I've mentioned it on the blog before, but I'm a big distance runner. I love
training for marathons, half-marathons, or any distance race. There's just something so exhilarating about running for hours on end. (I know, I'm nuts.)
This school year has been especially busy for me, so I've made the commitment to always get my run in before
school. Which requires a 5:30am wake-up call. I typically get back to the house without about 30 minutes total to get ready and out the door to school. Which doesn't leave a lot of room for breakfast.
I've been on the Clif bar bandwagon these first few weeks, and while I'm a big fan of the Blueberry Crisp & Peanut Butter flavors, a girl can only eat so many Clif bars before she turns into one. So when I stumbled across these DIY Frozen Breakfast Burritos, I knew I was in for a treat.
The idea - make a bunch of breakfast burritos in advance, store them in the freezer, and then you have a hot, fresh breakfast in 90 seconds any morning of the week. And since it's a burrito, it can be eaten on the go!
I made a pretty traditional burrito, bacon, egg, & cheese, but you could definitely switch it up! Substitute sausage or ham for the bacon, or create a vegetarian burrito with loads of veggies. The options are endless.
To start - scramble the eggs.
Add the eggs to a large bowl, and add salt & pepper to taste. If you're adventurous, add a bit of hot sauce for some extra flavor. Whisk it up really well, then pour it into a well-sprayed pan over medium heat.
Scramble the eggs until they are just
set, then remove them to a plate.
Now it's time for burrito assembly. Line up your tortillas on a dry, clean surface. Add a bit of egg to each tortilla, then top with some shredded cheese. Then a bacon slice (or two) and a dollop of salsa if desired.
Once you've got all your ingredients in, just roll them up! Tuck in the sides, and roll until tight.
At this point, just wrap them in saran wrap, and store in the freezer. To reheat in the morning, remove the saran wrap, wrap in a paper towel, and microwave 1.5-2 minutes until heated through.
That's it! You've got a piping hot, protein-packed breakfast in less than 2 minutes. DIY Frozen Breakfast Burritos
are so satisfying, too. Eggs, bacon, & cheese, you can't go wrong there.
DIY Frozen Breakfast Burritos
- 12-oz. bacon
- 12 large eggs
- salt & pepper, to taste
- hot sauce, to taste
- 8 large flour tortillas
- 1 cup shredded cheese
- ½ cup salsa, (optional)
Prepare bacon using your favorite method. (I always do the oven - Line a baking sheet with foil, and lay out the bacon slices flat onto the foil. Bake at 400*F 20-22 minutes until crisp.) Set aside to cool, and break in half.
Crack eggs into a large bowl; add salt, pepper, and hot sauce to taste. Whisk until well-beaten.
Heat a large skillet over medium heat on the stove, and spray generously with cooking spray. Pour in eggs, and scramble until set, but still a little glossy. Remove to a plate and set aside.
To assemble burritos, lay tortillas on a dry clean surface. Divide eggs between the tortillas; top with a bit of shredded cheese. Add bacon slices and salsa, if desired. Fold over the top of each tortilla, then fold in the sides, and continue rolling to form a burrito.
If saving for later, wrap individually in plastic wrap. Place wrapped burritos into a larger freezer bag and freeze until firm.
: unwrap and discard plastic wrap. Wrap burrito in a paper towel and microwave for 11/2-2 minutes until heated through.
Adapted from Iowa Girl Eats