Breakfast Burritos

I always want to make sure that my kids have something in their stomachs before heading out the door.  Especially on a school day.  I am a firm believer that breakfast is the most important meal of the day.  I have concocted some breakfast burritos that have been a hit at my house.  Easy to grab on the way out the door and nutritious.


1 package morning star grillers

1 carton egg substitute (you can use eggs)

1 small onion chopped

2 cloves of garlic – minced

1 tablespoon Iowa White Spread (prosciutto fat with seasoning – I get it at The Cheese Shop on 42nd street or you can order it from LaQuercia online)

3/4 pound bacon cooked and crumbled

1 lb hash browns

shredded monterey jack cheese (or cheese of your choice, one daughter prefers Feta)

3 cups raw baby spinach

sliced canned mushrooms

1 tablespoon Penzeys Forward seasoning

Salt and pepper to taste

flour tortillas

Cook the hash browns according to package directions.  I throw in the onion and the penzey’s forward at this time and let them cook together.  In a separate skillet, saute the grillers in  the white spread along with the garlic, spinach, and mushrooms.  Combine hash browns and meat mixture. (I cook these separately to begin with so that the hash browns do not over cook)

I scramble the eggs well done so that they do not get watery when the burrito is reheated in the microwave.  Cook bacon separately and crumble.


Place 1/2 cup meat/hash brown mixture and 1/4 cup egg on tortilla.  Top with bacon crumbles and cheese.  Roll burrito style, secure with press and seal, place in zip lock bags, and freeze.  Unwrap and reheat in microwave 2 – 3 minutes.

Note:  My husband is diabetic and cannot consume carbs well.  For him, I leave out the hash browns, double the spinach and egg, and roll mixture in a flat out instead of a tortilla.




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