I don’t know about you but I have a lot to do in the morning: check email, check twitter, get myself showered, wade through piles of un-put-away laundry to find something to wear, coax an almost 5-year-old into dressing herself, check twitter, feed the dog and the chickens, check twitter, and make a lunches to bring to work and school because I was too lazy to do it the night before. And of course, I’m a big believer in a proper breakfast — especially one I was clever enough to make in advance.
Quite different than your standard greasy mexican joint breakfast burrito (not that those are not great in their own way), my version is quite healthy. And so easy.
- 10-12 whole wheat or spinach tortilla shells (or omit the shell and make them as “bowls”)
- 2-3 cups cooked hash browns or cooked potatoes
- 2 cups cooked meat, beans or fake meat of your choice, cut into bite size pieces
- a dozen eggs, scrambled (don’t overcook)
- 1-2 cups shredded cheese (jack or cheddar)
- 1-2 cup of your favorite salsa (perhaps drained a bit if it’s on the runny side)
- Clear a large area and set up your ingredients around you. Place a cutting board directly in front of you and lay down a sheet of saran wrap (I like that press and seal stuff, you can use less and you know it will stay), then lay down a paper towel on top of that. Then lay down the tortilla shell. Layer the filling and roll up burrito style, then roll up in the paper towel and then the plastic wrap. Repeat for the remaining tortillas.
- Throw all of them in the fridge or freezer until ready to reheat.
- Reheat in the microwave from cold or frozen for about 45-60 seconds on high, leaving it wrapped in the paper towel.
- Ham, salsa verde and jack cheese
- Sausage, pico de gallo and cotija cheese
- Bacon, corn and black bean salsa and cheddar cheese
Simple, yet delicious and way healthier than the nasty fast food version. Just make a mess of scrambled eggs and put them in a whole wheat english muffin with a touch of mayo, a slice of cheese, a slice of ham or bacon and a slice of tomato. You could even get super fancy with the ingredients and use, say, fresh mozzarella, a few basil leaves and some sun dried tomatoes. Wrap them individually and freeze or refrigerate. Reheat in the microwave on high for 30-45 seconds (wrapped in a paper towel). Or better yet, reheat in a toaster oven.
Muffin Cup Frittatas
Just use my fabulous quiche recipe and skip the crust to make little breakfast frittatas. Pour the filling into well greased muffin or mini muffin cups and bake at 350 degrees until the egg is just set. Great served at room temperature or warmed up a bit.
Homemade Granola Bars
Have I mentioned before how I adore Mark Bittman? And that grocery store granola bars are a rip off?
Watch Mark make almond apricot granola bars and then go do the same.