Since I started my fitness quest one of my greatest food struggles has been eating a good breakfast.  I just have no appetite in the morning and what appetite I do have usually craves high carb items such as cereal or toast (and don’t get me started on french toast and cinnamon rolls!).  I like eggs well enough the rest of the day but in the morning cooking them and getting a pan all dirty seems like the biggest burden in the world!

With a few exceptions most of the ready made breakfast foods are terrible for you and very expensive (was just at store and package of VitaTops cost $5.39!).  This left me frustrated and most of the time hungry through lunch (and usually through my morning work out).

So, one of the reasons I wanted to get a new freezer was to be able to easily make green and otherwise healthy smoothies and freeze breakfast meals in advance.  This would allow me to have a healthy breakfast without dirtying pans each morning or coming up with something to make.  I had seen freezer breakfast burritos on pinterest and thought I should try my hand at making a healthy version. Today I was at Sunflower Organic Market and their frozen vegetables/fruit was 2 for $3, a great deal!

Without a real recipe I purchased what sounded good to me for my burritos, came home and set to work. You could of course use non-frozen vegetables.  It just saved me some chopping and prep time.

(I’m going to try to do my recipe Pioneer Woman style because I just finished her book and read her new cookbook.)

Breakfast Burritos Healthy-style!

24 low carb multigrain tortillas (60 calories, 2 grams fat each.  If I do it again I’d try to find slightly bigger tortillas to have more room to fold)

2 lbs chicken sausage removed from casing (I used a green chile chicken sausage they sell at sunflower)

2 bell peppers color of your choice diced

1 large onion diced

1 bag flat leaf frozen spinach thawed and moisture squeezed out

2 10 oz bags frozen thawed sweet potatoes

1 tbsp olive oil

2 bags 10 oz frozen mixed mushrooms, moisture squeezed out and diced

Cook pepper and onion in olive oil until soft.  Add chicken sausage, mushrooms and spinach.  Once chicken is cooked add sweet potatoes.

In a separate bowl whisk:

2 dozen eggs

2 cups of milk

Grate 1 lb of pepper jack and sharp cheddar and add to your preference

(Next time I would add a healthy dose of hot sauce because I used almost 1/2 a bottle once it was cooked to give more flavor.  It sounds like a lot but when you see how much I made it really wasn’t overly spicy.  I thought the chili sausages would have more spice.  A spicy pepper or two wouldn’t be bad with the bells depending on your spice preference)

I then put half of my meat mixture in a mixing bowl and left the other half in my dutch oven (it was too much to cook together even with my large dutch oven).

I poured half of the egg mixture over each meat mixture.  The bowl I put in the microwave and stirred at 5 minute intervals and the dutch oven I cooked over the stove top.  They both turned out really good! Once cooked I put the mixture on cookie sheets (and added hot sauce for more flavor)

Then I took a heaping 1/3 cup of filling on each tortilla, rolling it up and folding the ends in.

I ended up with 2 dozen burritos and extra toppings which I food savered for later. I’m now doing a light freeze so they are easier to work with and then will wrap and food save some of them.  I should have a nice reservoir of breakfasts to enjoy for some time!

I’m excited about this project and look forward to making many more variations.  It could be really good with tofu or steak.  Whatever you like.  Test it out and see what you come up with and put it in the comments section.  We all can work together to be healthier and still have tasty, affordable food.  🙂  Enjoy!