11. Freezer Vegetable Breakfast Burrito
This simple recipe channels the classic deliciousness of cheddar-broccoli soup, plus it adds in peppers and onions for a well-rounded wrap. They’re so simple to freeze and reheat — just toss the burritos into a freezer bag, thaw overnight and nuke for a minute.
INGREDIENTS
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 bell pepper, chopped
- 1 cup finely chopped broccoli
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon butter
- 8 large eggs
- ½ cup salsa, optional
- 2 cups grated cheddar cheese, 8 ounces
- 8 burrito-size whole wheat tortillas
INSTRUCTIONS
- Cook the vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the onion, bell pepper, broccoli, salt and pepper. Cook vegetables, stirring often, until softened. Remove from heat.
- Scramble the eggs: Whisk the eggs together in a bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the eggs and cook until set, stirring.
- Stir the eggs and salsa into the pot with the vegetables.
- Wrap the burritos (see recipe video above): Place about ½ cup of the egg and vegetable mixture slightly below the center of each tortilla. Add ¼ cup cheese. Fold bottom of tortilla up, then fold sides in, and then continue wrapping up from the bottom into a burrito. Repeat with remaining tortillas and filling.
- Freeze: Once cool, place burritos in a zip-top bag and seal. Store in the freezer for up to two months. Defrost and reheat in the microwave. (If you remember, place in the refrigerator the night before to start the defrost process.) First, use the defrost (or very low) setting to thaw. Then, heat on high for 30 seconds to 1 minute until hot. Enjoy!
12. Paleo Breakfast Burrito
Flour tortillas might be a no-go for those following the Paleo diet, but that doesn’t mean you have to forego breakfast burritos. This Paleo breakfast burrito ingeniously uses a very thin omelet as a wrap. Seasoned ground beef, guacamole and salsa round out the dish.
This breakfast is a great way to make use of leftover taco meat, and a delicious way to spice up your typical breakfast routine. We love the flavors of tacos, and this is one of our favorite ways to enjoy them.
Ingredients
- 1 tsp Coconut Oil, Organic
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/4 lb Ground Beef, or ground turkey
- 1/8 cup Red Onion, julienned
- 3 whole Eggs, Pastured
- 1 tsp Cilantro, for garnish
Process
- Brown ground beef or turkey in a skillet over medium heat.
- One the meat is no longer pink, season with cumin, onion powder, garlic powder, paprika, salt, and pepper.
- Once mixed, set aside.
- Whisk eggs in a small mixing bowl.
- Heat coconut oil in a large nonstick skillet over medium-low heat.
- Pour eggs into skillet, making sure they a spread out in a thin, even layer.
- Slow cook eggs, without flipping, for 6 minutes.
- Gently slide eggs onto a plate.
- Top with the seasoned meat, guacamole, salsa, onion, and garnish with cilantro.
Notes
Be sure to thoroughly grease your pan before adding the eggs. We typically spread the coconut oil around with a high heat silicone spatula—making several passes to ensure the oil coats the pan evenly.