BREAKFAST TORTILLA WRAPS FOR THE FREEZER

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.


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 Click for PRINTABLE PAGE

INGREDIENTS: 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. Remove skillet from heat. Spoon rounded tablespoonfuls of egg mixture and about 1-1/2 Tbsp. of cheese onto each tortilla. Fold top of tortilla over egg mixture. Next,  fold left side partly over. Lastly, roll, leaving one side open. 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.