Healthy Freezer Breakfast Burritos
I’ve been on a healthier kick this month, and a group of my friends joined an accountability group so we can make sure we’re all working out and eating healthy. It’s a great way to keep yourself in check and motivate your friends, while receiving some motivation yourself.
I’ve shared with you my Freezer Breakfast Burritos before, but I made a lighter version for some easy grab and go breakfasts. If I eat a healthy breakfast it always sets me up for a better day. I eat healthier, make better choices and am more likely to work out when I’m feeling full and fueled.
This recipe follows my same basic Breakfast Burrito recipe, with just a few changes.
Start with a few basic ingredients:
I got some great organic Sweet Italian Sausage, Whole Wheat Tortillas, Eggs, Mushroom, Onions, Garlic, and Kale. And I had to include a little Italian cheese- you just can’t have breakfast burritos without cheese. Just. Can’t.
Go ahead and chop all of your veggies. I used about half a container of mushrooms, sliced. Half an onion, diced. And chopped up about 2 small cloves of garlic. I ended up cutting the mushrooms up a little smaller while cooking, so that they would be better distributed throughout the filling.
I forgot to take pictures of the next step, but it’s just like the other recipe. Cook your sausage, drain it, and then toss in your chopped veggies. I added the onions and mushrooms and then once they cooked for a few minutes, I added the garlic.
Then I started grabbing handfuls of kale, ripping it into small pieces and cooking a little at a time. Kale cooks down a lot. So you add a handful, stir a few times, and it looks like you barely added any. Then you keep doing it until it looks like there’s a good amount of kale in your mix. I used about half the bag by the time I was done adding it.
I wish you could smell it- yum! I would, next time, tear the kale up a little smaller so you don’t get huge bites of kale in some bites…live and learn.
While your mixture is cooling down, crack some eggs in a bowl. I normally do about 8-10 eggs. To make this version a little lighter I used 4 whole eggs and 6 egg whites. This was just about the perfect amount, because there is already a lot more going on in this filling, and I didn’t want there to be too many eggs.
Add a little salt, pepper, and milk, and whip it good. Go ahead and scramble them to your liking in a little coconut oil spray. Then add them to your sausage mixture.
Go ahead and make sure you like your salt and pepper ratio while it’s still warm. Let it cool down, and then you can start filling your burritos.
Add about 1/3-1/2 cup filling to your tortilla, and sprinkle with your desired amount of cheese. I used some whole wheat and some regular flour tortillas for my hubby. I bet it would be equally as good with some of the veggie wraps or other lighter versions. If you try it let me know.
Then, roll them up. After I roll them, I roll them up in a paper towel and put them in freezer baggies. That way when you cook them, you can grab them each separately and they’re already wrapped in a paper towel for microwaving. This recipe made about 17 burritos, so if you only eat one at a time (or 2 in my hubby’s case) you get a good amount of quick on-the-go breakfasts.
Toss them in the microwave, about 2 1/2- 3 minutes for 2 burritos, and you have a delicious, and healthy breakfast.
These were really good. And really filling. They totally start my day off right, and I feel like I’ve eaten a complete breakfast, not just some bird food.
What are some of your favorite healthy meals to start your day off right?
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