Frozen Low Carb Breakfast Burritos
I feel like I never have time to make a delicious breakfast anymore. I'm always grabbing a granola bar, a handful of cereal, or just taking my coffee and skipping breakfast altogether. Even poor Lily get's gypped. Ever since she started school I feel like I'm throwing her in the car with a frozen waffle and a milk ba-ba. Yeah, she still gets a ba-ba in the morning. She's 3 1/2 and kids grow up too fast these days! Get over it ba-ba haters : )
Anyway, a couple of weeks ago my Uncle Jimmy called my mom and he started telling her about all these breakfast burritos he had been making. He scrambles all the eggs the week before and packs his burritos with whatever he has: bacon, cheese, ham, beans, rice, anything. I thought this was genius! I mean I can't believe I've never thought of doing this? Making my own breakfast burritos so I know exactly what's in each burrito and then storing them in my freezer so I can heat one up in mere seconds. Practical and delicious ~ my kind of meal!
So I took Uncle Jimmy's idea and made myself some super low-carb breakfast burritos. This is my fourth week making them now and I'm not even sick of them! Recipe (well concept really) is below.
On the Go Low Carb Breakfast Burritos
(Makes 18 burritos to store in the freezer)
Ingredients
27 large eggs
2 large Bell peppers (which ever colors)
1 large white onion
2 tablespoons of olive oil
Cheddar Cheese (optional)
Canadian Bacon (optional)
Salt and pepper to taste
Directions
1. Remove seeds and ribs from peppers and cut lengthwise into strips. Slice onion into thin slices.
2. Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 15 minutes. Set aside to cool.
3. Crack your eggs in a large bowl and firmly whisk together with salt and pepper. Heat 1 tablespoon of oil in a large skillet on medium heat.
4. Cook all eggs slowly until completely scrambled.
5. Start filling all your tortillas. It's easiest to measure out all the eggs first then go ahead with the toppings. If you choose to add cheese just sprinkle on top. Same with Canadian bacon.
6. Roll your burritos in parchment paper and store in the freezer in a tight Ziploc bag. Best to microwave the frozen burrito in the parchment paper for approximately 1 minute, 20 seconds on the high setting.
Stats (This is not exact.)
Vegetable & Egg
.6 carbs (1.5 Large eggs)
4 net carbs (Carb Chopper Tortillas)
1.4 carbs (Red and Green Bell Peppers, and white onion)
* Total: 6 Carbs
Ham, Veg, Cheese & Egg
.6 carbs (1.5 Large eggs)
4 net carbs (Carb Chopper Tortillas)
1.4 carbs (Red and Green Bell Peppers, and white onion)
.4 carbs (Canadian Bacon)
0 carbs cheese
* Total: 6.4 Carbs