Saturday, March 5, 2011


Breakfast burrito
Just how important is breakfast? As the first meal of the day – the one that “breaks a fast” – it’s very important, especially if you have blood sugar issues. Breaking your all-night fast by gobbling down a pastry, muffin or piece of leftover pie may feel good at first, but the temporary sugar high may be followed by a crash soon after. You’ll be reaching for more sugar to keep going. More healthful breakfast options include cold or hot whole-grain cereal, peanut butter and banana on whole-grain toast and, of course, eggs.

Breakfast burrito (2)
At about 75 calories each, eggs contain high-quality protein and small amounts of vital nutrients, including folate, riboflavin, selenium, B12, and choline. The lutein and zeaxanthin in eggs are antioxidants that may help keep eyes healthy.  Always try to buy organic free-range eggs if possible.  Local eggs can usually be found at farmer’s markets.

One of our neighbors, Mary Hutchinson, gave us inspiration for this first recipe.  Mary uses round deli ham, sliced cheese and 8” tortillas. Sometimes she adds chopped chives. We took the idea and ran with it, adding our own tweaks and preferences. You can do the same. Use sausage instead of ham, or go meatless. Add chopped tomatoes or salsa. Use American or cheddar cheese instead of spicier jalapeno pepper jack. If you prefer a bigger sandwich, use more filling on a larger tortilla. You get the idea. It’s so nice, when you’re hungry, to be able to reach into the freezer and pull out a package that, in about three minutes, becomes your breakfast, with no fuss or mess.

Breakfast Tortilla Wraps for the Freezer          
Inspired by Mary Hutchinson
Rating:  9 out of 10
1 Tbsp. olive oil
1 cup chopped mushrooms
1/3 cup chopped onions
½ cup chopped sweet bell pepper
7 large eggs
¼ cup milk
½ tsp. sea salt
¼ tsp. black pepper
½ cup chopped cooked ham
1 cup shredded Monterey Jack with Jalapeno Pepper Cheese
12 (6”) flour tortillas
In large heavy skillet, sauté mushrooms, onions and bell pepper in oil over medium heat till transparent. Whisk eggs, milk, salt, pepper and ham in medium bowl. Pour mixture over veggies in pan; stir lightly till eggs are softly set. Breakfast burritos (2)
Remove skillet from heat. Spoon rounded tablespoonfuls of egg mixture and about 1-1/2 Tbsp. of cheese onto each tortilla. Breakfast burritos (3)
Fold top of tortilla over egg mixture.Breakfast burritos (4)
Next,  fold left side partly over.Breakfast burritos (5)
Lastly, roll, leaving one side open. Breakfast burritos
Wrap each in plastic wrap, then place in freezer bag. When ready to eat, remove from freezer, discarding plastic wrap. Wrap frozen tortilla in paper towel; microwave at 50% power for about 2 minutes. Let sandwich rest for 1 minute.


roz said...

I love wraps for breakfast! I'm sure with eggs, they are great!

Ana Powell said...

So moreish x

Peggy Clyde. said...

What a great make-ahead idea. Thanks.

Nutmeg Nanny said...

I also skip breakfast because I never feel like cooking in the morning. I like the idea of making it ahead...yum!

teresa said...

love this idea for breakfast, delicious!

Velva said...

What a great grab n' go breakfast idea. Thanks for sharing this with your readers.