Picture This…
Your alarm didn’t go off. Maybe you were supposed to be at work a half hour ago, or perhaps the kids need to be up and out the door for the bus or school. Either way, you’re LATE!
There’s no time to dilly-dally this morning. And, of course, you woke up hungry.
Instead of rushing out the door with an empty stomach, you head to the kitchen and turn on the oven. Thankfully, you remembered to program the coffee maker last night, so at least your morning coffee is already waiting for you.
Now for the best part: you have make-ahead breakfast burritos ready to go.
Grab one for yourself and one for each of the kids, pop them in the oven to heat while everyone gets dressed, gathers backpacks, and finds their shoes. Before you know it, everyone is in the car with a hot, hearty breakfast in hand.
Were you still a little late? Maybe. But not nearly as late as you could have been, and at least nobody left the house hungry!
Having a satisfying breakfast waiting in the freezer can make those hectic mornings a whole lot easier. These Grab n’ Go Breakfast Burritos are hearty, convenient, and ready when you need them. They’re the perfect when you need something quick without skipping breakfast.
1 Tbsp. extra virgin olive oil
1 onion, chopped
1 bag fresh spinach
6 large low-carb tortillas or regular tortillas
1 roll of chorizo
4 large eggs
1 bag Jimmy Dean Turkey Sausage Crumbles
2 slices turkey bacon, cooked and crumbled
1 large tomato, chopped
Salt and pepper to taste
Salsa
1 cup Monterey Jack Cheese
Heat the olive oil in a skillet. Saute onion until soft about 3 minutes. Add the spinach and allow to wilt. Remove from the skillet and set aside.
Using the same skillet, scramble the eggs. Remove to a plate.
In the same skillet, cook the chorizo. Using a paper towel, dab up the grease it creates.
Lay out the tortillas on a flat surface. Divide the chorizo between the tortillas. Sprinkle with cheese.
Add the spinach mixture, sausage crumbles, scrambled eggs, crumbled bacon, and chopped tomato.
Roll up the burrito. Then, wrap the burrito in aluminum foil.
At this point, you can heat in the oven to enjoy immediately or store in the freezer. Serve with salsa.
If you like this recipe, you may also like the following recipes:
Southwestern Rice and Bean Burrito
Grab ‘n Go Burritos
Equipment
- Measuring spoons
- 1 knife
- 1 skillet
- 1 large spoon or spatula
- 2 pie plates or shallow dishes
- Paper towels
- aluminum foil
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 onion chopped
- 1 bag fresh spinach
- 6 large low-carb tortillas or regular tortillas
- 1 roll of chorizo
- 4 large eggs
- 1 bag Jimmy Dean Turkey Sausage Crumbles
- 2 slices turkey bacon cooked and crumbled
- 1 large tomato chopped
- Salt and pepper to taste
- Salsa
- 1 cup Monterey Jack Cheese
Instructions
- Heat the olive oil in a skillet.
- Sauté onion until soft, about 3 minutes.
- Add the spinach and allow it to wilt.
- Remove from the skillet and set aside.
- Using the same skillet, scramble the eggs.
- Remove to a plate.
- In the same skillet, cook the chorizo.
- Use a paper towel to dab up the grease it creates.
- Lay out the tortillas on a flat surface.
- Divide the chorizo between the tortillas.
- Sprinkle with cheese.
- Add the cheese, spinach mixture, sausage crumbles, scrambled eggs, crumbled bacon, and chopped tomato.
- Roll up the burrito.
- Wrap the burrito in aluminum foil.
- You can heat it in the oven to enjoy immediately or store it in the freezer.
- Serve with salsa.
