Simplicity is necessary when working multiple jobs, keeping track of a little one, and being determined to feed my body at least somewhat healthy foods. Lately I’ve been looking for alternatives to continue to drive my anti-fast food breakfast kick (which anyone who knows me well knows I would choose McDonald’s breakfast over most, and when working nights if you got me up early that was my treat to myself). I found these perfect breakfast wraps which are much healthier than stopping at a drive through and not toast or yogurt which was wearing thin on my nerves for breakfast options!
Tonight I prepared just a few of these since I didn’t have much bacon on hand, I will list ingredients to make 4- 10” flour tortilla shells. I used sliced cheese today since I was out of shredded cheese after making the wonderful loaded baked potato soup we had for our carry in at lunch today, but either will work!
Start with frying or baking your bacon, you can do this in the microwave with a tray like I did tonight, in the oven or in the traditional frying pan. I prefer my bacon on the crispier side, but you can cook it to your liking. Then place the bacon on paper towel to drain the grease and set aside to cool.
You can also use other breakfast meats for these burritos if you do not prefer bacon. If using ham I would suggest pan frying or cooking it prior to putting it in the burrito for the best results.
While the bacon is cooling we need to get to work scrambling the eggs. First mix up the eggs and the milk with a whisk. Make sure your frying pan is good and hot and the spray your pan with oil prior to pouring the egg mixture into the pan. Cook the eggs until they are about 80-90% done. The eggs should still be slightly slimy on the inside and not completely hard on the outside, this would cause them to be rubbery when reheated later. Then remove the eggs from heat and set them aside to cool slightly prior to assembly.
Gather your burrito making supplies and prepare the number of foil pieces you will need to save time during assembly. I used approx 12”x12” pieces of foil for my 10” Flour tortilla shells.
Start the layering process with cheese, meat of choice and then eggs. Then wrap your burrito by pulling in both sides and wrapping front to back. Then wrap your burrito in foil.
Place these flat in the freezer, once frozen place in a freezer bag to prevent freezer burn.
Reheating is easy. You can bake them in the oven just in the foil at 400 degrees for 25 minutes (the perfect amount of time between my workout in the morning and being dressed for work and ready to eat breakfast)! You can also use the microwave if you are short on time. Different microwaves may vary depending on their power, but I’ve generally found between 4-5 minutes to be a good amount of time.
4 – 10” flour tortilla shells
8 slices of bacon
1/3 cup milk
4 slices of cheese or 1 cup of shredded cheese (1/4 cup per burrito)
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