I love eating a big breakfast as I am sipping my coffee, pup by my side, relaxing and watching the morning news. However, we don’t always get what we want. So while that may be my ideal morning, that isn’t my realistic morning. Typically, Koda whines until I finally get up. I stumble to the shower, throw some dry shampoo in my hair, smear some foundation on, sit and stare at my closet for about 10 minutes debating on if I really have to wear pants today. By the time I make it to the kitchen, coffee is the only thing on my mind. After my second cup, I’m lucky if I remember to throw a Cliff bar in my bag on my way out the door. I really have my life together if I don’t forget my travel mug on the kitchen table.
While I love food, breakfast isn’t the first thing on my mind that early in the morning. A common compliant I hear from family and friends alike is that they don’t have time for breakfast in the morning. I feel their struggle. As much as I would love to be that girl with the healthy breakfast on her plate, strategically placed on the side table next to her oversized chair as she lounges on her back deck, coffee mug in one hand, book in the other, dog nested at her feet, I will never be that girl. Ok, never may be extreme. I could totally be that girl on say a Saturday or Sunday afternoon. Maybe in ten years I could be that girl. But now, I’m the girl trying to unwrap her Cliff bar in the middle of lecture while the dude next to me gives me the stink eye. Whatevs, he’s probably jealous I have a Mint Chocolate Chip Cliff bar and coffee and he left his at home. Judge away man, judge away.
I’m a big fan of Cliff bars. I always keep one in all of my bags (gym, purse, school) incase I’m ever away from home longer than I plan. It’s a great alternative to grabbing something from a vending machine or fast food. However, it isn’t exactly filling. Cliff bars are great in fiber and aren’t small like other bars (eating a larger bar over a smaller bar tricks your mind into thinking you’re eating more, so you’re fuller longer) which are great for satiety, but not as great as an actual meal. I refuse to buy processed freezer meals that are unnecessarily high in sodium just so I don’t starve each morning. Those suckers are packed with empty calories for a biscuit smaller than my palm. No thanks. If I’m going to “cheat,” I’m going to Tudor’s Biscuit World and I’m getting the good stuff. So I thought, “Why not make my own?” and that’s exactly what I did. I settled on making my own freezer breakfast wraps, with a healthy twist of course!
You’ll need: a dozen eggs, 10 count flour tortillas, 12 oz. bacon, two handfuls of cherry tomatoes, ½ large purple onion, a handful of spinach, ½ 16 oz can of black beans, 1 cup shredded cheddar cheese, and hot sauce for topping.
First, allow your eggs to sit out at room temperature for 30 minutes. This is a trick I picked up in the Science of Food Preparation lab last year. Eggs crack better and work better overall if you follow this. I had actually used four of my eggs previously, so I was only working with 8. The recipe would do a lot better with the full 12.
Crack each egg into a large bowl. I personally like to do half egg white, half full egg whenever I make scrambled eggs. Eggs yolks are naturally high in cholesterol, so this is an excellent way to reduce your intake. After 6 full eggs and 6 egg whites have been added, whisk contents together. Once your mixture fully turns yellow, add in your milk. I know plenty of people who skip adding in milk, but I think scrambled eggs taste funky without milk. If you’re like most people, you probably just pour some milk in and eye it. As weird as my mom thinks I am for doing this, I prefer to measure in ¼ cup of skim milk for every two eggs I use. Feel free to do what you’re comfortable with. I promise you’ll see the difference measuring out your milk will actually make though! Whisk together your egg white mixture with your skim milk until thoroughly mixed.
Heat 1 T EVOO in a large skillet over medium-low heat. Pour in your egg mixture. While your egg mixture cooks, turn your attention to everyone’s favorite food, your bacon. To save on time, I cooked my bacon in the microwave. I didn’t really want to dirty another large skillet. Plus, I hate the battle wounds hot bacon grease always leaves behind. ¾ lb of bacon should take roughly 8 minutes to cook in the microwave. However, feel free to prepare yours using your stovetop.
As your eggs and bacon are cooking, turn your attention to your veggies. After giving my veggies a good, thorough washing, I placed them on my veggie cutting board. I sliced my cherry tomatoes into halves, and then some into quarters. I peeled and cut my onion into thin strips, but feel free to dice your onions if you prefer. I ran a chef’s knife through the spinach. Since I planned on cooking the spinach, I didn’t want to chop it finely because it would shrink when heated.
After your eggs are fully cooked, added all your veggies to your skillet. I’m a huge fan of black beans, so I decided to open a can, drain it, and add half of it to my mixture as well.
While you let your scrambled egg mixture simmer, you should turn your attention back to your bacon. I placed my bacon on a clean paper towel so that it could continue to drain. Once the bacon had cooled, I used my kitchen shears to cut my bacon into bite sized pieces.
Add your bacon strips to your scramble eggs, and your eggs are complete!
Now all you have left to do is spoon your mixture into flour tortillas, sprinkle with cheese and hot sauce!
To make life a little easier, I individually wrapped each one with Saran wrap and then placed in a freezer safe Ziploc bag.
Don’t forget to write the contents of the bag and the date you prepared/froze the meal on!
- 1 T EVOO
- ¾ lbs bacon
- 1 dozen eggs
- 1 cup shredded cheddar cheese
- 1 large purple onion, diced
- 1 handful of spinach, roughly chopped
- 2 handfuls of cherry tomatoes, quartered
- 1 ½ cup milk
- 10 medium flour tortillas
- 8 oz. black beans
- Salt, pepper, and hot sauce to taste
- Crack eggs into large bowl and whisk together. Add milk and whisk. Bring large skillet to medium-low heat with 1 T EVOO.
- Pour egg mixture into large skillet and heat until fully cooked, stirring occasionally. Season with salt and pepper to taste.
- Place bacon on microwave safe dish and cook in microwave following directions on package. Once cooled, cut bacon into bite sized bits. Add to egg mixture.
- Add spinach, tomatoes, and onion to egg mixture.
- Wash and drain black beans. Add to egg mixture.
- Spoon egg mixture onto tortilla shells. Sprinkle with cheese and hot sauce. Allow to cool.
- Fold into burrito and wrap with plastic wrap. Place in freezer safe bag, clearly indicating contents of bag and date prepared on bag.