Meal Prep

Meal Prep Sunday: Freezer Breakfast Burritos

Happy “the Mexican Army defeated the French Empire” Day! Better known as … CINCO DE MAYO! (It’s not Mexico’s Independence Day. If you think it is, put down the cerveza.)

For the occasion, I decided to be festive and make my Budget & Belly Friendly Burrito Bowl for this week’s dinner. (Click the link for the recipe.) But in my Walmart Grocery Delivery order, I accidentally bought 20 Fajita-sized tortillas. And I also ordered 18 eggs, but they sent me 2 dozen. 😳 So, I got to thinking…

Let’s make breakfast for two weeks!

Here are the list of ingredients I used, but make them your own!

  • 8 eggs
  • 8 tortillas
  • 8 baby portobello mushrooms, sliced
  • 3 oz fresh spinach
  • shredded cheese
  • olive oil
  • salt
  • pepper
  • Tabasco Sauce

To make it easier, cook everything in a big skillet. I’m particular about calculating my food intake, so I cooked each one individually.

Start with a drop of olive oil in a skillet and add the mushrooms. While cooking, crack the eggs into a large bowl, adding salt, pepper, and Tabasco sauce (I can’t really eat spicy foods anymore due to intestinal reasons, but I still use a dash of Tabasco every now and then), and whisk them together.

Once the mushrooms soften, add the spinach as well as salt and pepper. When the spinach has wilted, pour in the eggs and scramble them up. If you’d like to add cheese to your eggs, do so here.

Burritos, Assemble!

My mistake with this recipe is that the fajita sized tortillas are a tad small. I made it work, but I recommend using a size bigger. If you want two eggs per burrito, definitely use the burrito sized tortillas. Corn tortillas don’t freeze as well. I used flour, but whole wheat should work just as well.

Place the tortilla on foil. I added a pinch of cheese here to the bottom layer, then put my egg concoction on top. Then tuck and roll to the best of your burrito making ability. The foil helps keep it intact.

And then toss into a freezer bag for easy access.

Pop them in the freezer and breakfast is ready! To reheat, unwrap from the foil and put one on a microwave safe plate. Heat for 1-2 minutes and enjoy a hearty breakfast Monday morning after all the Cinco de Mayo margaritas.

Want to check out some previous Meal Prep Sunday recipes? Click HERE.

For your reading pleasure, check out my cowboys and cops available on all ebook platforms. #DoYouHearTheBuzz