Freeze ahead breakfast burritos

I really want to start eating a proper breakfast, but I have trouble getting up in the morning as is, then I have to feed the baby and 3 days a week we go straight to the chiropractors in the morning, so time is not on my side as they would say. 

I plan to try out this recipe, it looks good and may be the solution to my breakfast problems.  They do say that eggs provide energy and can keep you satisfied until the next meal, and eating two eggs a day for breakfast is supposed to help with weight loss. I am not on a 'diet' but after having a baby it would be nice to loose a few pounds so I am fairly interested in food that helps my weight but still tastes good.

By the way... who are 'they' and why are they always telling us what to eat??  Oh well, this looks good anyways.  I put my own spin on the recipe of course, so make your own changes too if you are brave.

You can vary the additions to this recipe for breakfast burritos. Add onions or frozen hash brown potatoes, omit the salsa, try using different types of cheese or flavored tortillas. The possibilities are endless!




Ingredients:

12 eggs

2 Tbsp. butter

1/2 cup chunky salsa

1 can or 1-2 cups chopped mushrooms

A cup or two of  'loose' veggies if you have them on hand, like onions, peppers, etc... the more veggies the healthier and better, sauteed or cooked and chopped.

1 tablespoon roasted red pepper dried spice (or your favorite spices, montreal chicken spice is good in everything too, even pasta sauce)

2 cups Cheddar or Pepper Jack cheese

24 flour tortillas

Preparation:

In large skillet, melt butter. Beat eggs and spice in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked veggies and salsa to egg mixture and mix gently.

Warm tortillas as directed on package. Place about 1/2 cup egg and veggie mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.


When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.


You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp.

makes 24 burritos roughly.


original recipe found here:  http://busycooks.about.com/od/breakfastmaindishes/r/freezerburrito.htm