Back to School Breakfast Burritos

This article, entitled "Back to School Breakfast Burritos," is presented by Taryn Vanderford, MomsEveryday correspondent from Lincoln, NE and features Katie Bolte, MS, RD, LMNT, ACSM-HFS.

It won’t be long until we’re sending our kids out the door to catch the bus to school. But kids struggle academically when they haven’t had a decent meal to start the day. Registered dietitian Katie Bolte offers us her breakfast burrito recipe your kids will enjoy.

Ingredients

Must-have ingredients:
4 eggs
Salt & pepper to taste
4-6 medium-sized whole wheat tortillas
1 cup shredded cheddar cheese

Optional, yet delicious ingredients:
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 medium onion, diced
1 lb pork sausage
1 Tbsp taco seasoning
*if you use all of these ingredients, you will need an additional 4-6 tortilla shells.

Directions:

In a medium bowl, whisk the eggs and season with salt and pepper as desired. Pour whisked eggs into a medium skillet; cook and scramble eggs as they cook. Once the eggs are cooked, remove from heat, and allow mixture to cool.

Place tortillas on individual sheets of foil. Sprinkle approximately 1 Tbsp of cheese on each tortilla. Top with 2-3 spoonfuls of the scrambled eggs. Carefully roll up each tortilla, separately, in a burrito fashion. Wrap the foil sheet around the burrito and place in a labeled gallon-size freeze bag. Freeze for up to 6 weeks.

If using all of the optional ingredients, follow these instructions:

  • In a large skillet, cook and crumbled sausage until browned. Drain excess grease. Add onions, bell peppers, and taco seasoning to the pan; cook until softened.
  • In a medium bowl, whisk the eggs and season with salt and pepper as desired. Move the sausage and vegetable mixture to one half of the pan and cook the eggs in the other half of the pan. Scramble eggs as they cook. Once the eggs are cooked, stir the eggs into the sausage and vegetable mixture. Remove from heat, and allow mixture to cool.
  • Place tortillas on individual sheets of foil. Sprinkle approximately 1 Tbsp of cheese on each tortilla. Top with 2-3 spoonfuls of the sausage/vegetable/egg mixture. Carefully roll up each tortilla, separately, in a burrito fashion. Wrap the foil sheet around the burrito and place in a labeled gallon-size freeze bag. Freeze for up to 6 weeks.
  • To serve, option 1: Heat up foil-wrapped frozen burritos in a 350°F oven for 30-35 minutes. Option 2: remove frozen burrito form foil, wrap in a damp paper towel and microwave for 2-3 minutes on high until heated through.


About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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