Chicken Sausage, Egg & Cheese Breakfast Burritos [for the freezer!]

This morning I ran to Safeway and scored a great deal – 50% off organic eggs! I paid $3.98 for two dozen organic eggs. Insane. That’s cheaper than just one of my favorite breakfast sandwiches at Starbucks.

Even though I’m still exhausted from my big freezer meal prep, I knew I needed to whip these bad boys up into some back to school breakfasts. I made 8 breakfast sandwich middles with 8 of the eggs (recipe soon), and 8 breakfast burritos with another 8 eggs. I still have 8 left to whip into something else fun. Maybe French toast sticks, or egg muffins, or a fritatta…the possibilities are endless.

chicken sausage egg & cheese breakfast burritos

Ingredients

8 eggs

3/4 cup milk

1/3 cup diced onion

1/4 tsp salt

dash fresh ground pepper

3/4 cup shredded cheese of your choice

1 pound chicken breakfast sausage

8 tortillas, preferably Tortillaland (you can find these amazing tortillas at Costco)

Directions

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Preheat oven to 350. In a medium size bowl mix eggs, milk, onion, salt & pepper. Pour in an greased 8×8 baking dish and bake for 15 minutes. Add shredded cheese to egg mixture and stir well. Bake 5 minutes, stir again, bake 5 more minutes.

Meanwhile, in a large pan, brown the chicken sausage. Once eggs and sausage are done, mix together in a large bowl. Spoon evenly between 8 tortillas and wrap burrito style, folding in the ends as you go. Flash freeze on a cookie sheet & store in a gallon freezer bag. You can also wrap them in parchment paper, followed by a piece of aluminum foil for easy portability.

To heat, microwave on high for 1 minute 30 seconds.

Enjoy!

And don’t forget I’m pairing up with Jenn at The Wannabe Housewife for a $100 cash giveaway! Enter through the rafflecopter below 🙂

a Rafflecopter giveaway

 

What is your favorite breakfast burrito mixture?

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Quick and Easy [#lactation] Breakfast Cookies

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I’m on summer break for a few more weeks, and while that used to mean I could sleep in and recipe test as I pleased, it now means wake-up on G’s schedule and stumble to the kitchen for coffee STAT. Bonus points if I already have breakfast ready.

During the school year I perfected the no-added sugar lactation breakfast cookie to eat while I pumped before work. I still make these each time I have browning bananas, and omit the chocolate chips for  Genevieve’s half of the batch. I love them, she loves them, and Rilo doesn’t mind vacuuming up the pieces that fall on the floor.

[Lactation] Breakfast Cookies

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Ingredients vary – you can make these no matter how many browned bananas you have.

1/2 cup quick cook oatmeal per 1 banana –  I usually wait until I have 5 bananas, and 2.5 cups oats.

1/4 tsp cinnamon per banana

1/4 tsp vanilla per banana

1/2 tsp chia seeds per banana (not required)

1/2 tsp flax seed per banana (not required)

1 tsp brewers yeast per banana (omit if you don’t want lactation cookies)

1 TBS chocolate chips per banana (omit for baby cookies)

Directions

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Preheat oven to 350. Line a cookie sheet with parchment paper.

Mash bananas and add all other ingredients. Mix well.

Scoop mixture with 1/3 cup measuring cup and flatten into a cookie shape. Bake for 18 minutes. Once cooled a bit, cut parchment paper and stack on a container. Store in fridge for up to 1 week.

Enjoy!

What is your favorite way to use browning bananas?

Chorizo Sweet Potato Breakfast Burritos

I don’t have the time I used to now that I’m a momma. But my taste buds haven’t changed their tune, and still require delicious meals on a daily basis. I used to spend a good chunk of Sunday afternoons bulk cooking breakfasts and lunches for the work week, but I never fully appreciated the beauty of a fridge full of prepared food until now. I love grab and go foods. And I love homemade #realfood grab and go meals even more.

About a month ago my co-worker walked into my classroom, eating a breakfast burrito, and told me she had my next recipe idea: chorizo sweet potato breakfast burritos. Yes please! That weekend I bought the necessary supplies and got to work. I’ve taste tested a few variations, and I think I have a blogworthy creation now.

The key to these breakfast burritos is good quality tortillas. My favorite brand is Tortillaland. Yes, you have to cook them yourself, which can add time to your prep, but I make mine a day ahead when I’m already making tortillas for dinner. Then I wrap them up, burrito style, in foil and place them in a freezer bag on the counter. They will keep 1 day like this, and won’t dry out.

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Serves: 9

Ingredients:

9 tortillas, preferably Tortillaland

1 tube chorizo, or soyrizo for vegetarian

1 small sweet potato, peeled and diced

2 tsp olive oil

3 TBS butter

8 eggs

3/4 cup milk, or unsweetened soy/almond milk for dairy free

3/4 tsp salt

1/2 tsp cumin

1/4 tsp garlic powder

1/3 cup shredded cheddar

add ins: chives, onions, fresh garlic, bell pepper, etc.

Directions:

Pre-heat oven to 350. In an 8×8 glass pan melt butter in the microwave (about 30 seconds). Coat pan well with melted butter.

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In a medium bowl mix eggs, milk, salt, cumin, and garlic powder. At this point you can add any veggie mix ins you like. My favorite is 1/4 cup chives. Pour into glass pan and bake 10 minutes. Stir with a fork and bake 15 more minutes. Stir every 5 minutes to break up and scramble.

Meanwhile, heat a pan with olive oil over medium heat. Pan fry diced sweet potato, approximately 10 minutes.

In another pan, heat chorizo, or soyrizo, over medium heat for at least 10 minutes. Regular chorizo is forgiving, and can be cooked longer. Soyrizo is not! It will get very dry if you cook it longer than 12 minutes.

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When eggs and sweet potato are finished, add both the the chorizo/soyrizo pan, add cheese, and mix well. Spoon in even amounts into 9 tortillas. Wrap burritos in parchment paper, followed by foil, for storing. These will keep about 1 week in your fridge, or up to 6 months in the freezer.

To re-heat: remove foil, leave wrapped in parchment paper

  • from fridge, cook 45 seconds on high in the microwave
  • from frozen, cook 1 minute 30 seconds on high in the microwave

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Fauxbux Bacon Gouda Breakfast Sandwich

I have a Friday ritual of treating myself to a grande decaf 2-pump vanilla latte and a bacon gouda artisan sandwich. Then my ritual started sliding back to Thursday, so I could make it through my weekly meeting. And then it found itself wedging into my Wednesday. This was creating a dent in my fun money that I’d rather save for pedicures.

via

So this weekend I purchased some bagel thins and gouda cheese and got to work. It isn’t exactly the same, but it hits the spot and is quite quick and easy to whip up on a work morning.

Fauxbux Bacon Gouda Breakfast Sandwich

Nutritionals: Cal 356, Carb 25g, Fat 22g, Pro 19g, Fiber 5g, Sugar 4g

Ingredients

1 Thomas Everything Bagel Thin

1 large egg

1 oz gouda cheese

1 slice bacon

1/2 TBS butter

salt & pepper to taste (or Jane’s Krazy Salt)

Directions

Bake up a batch of bacon any night of the week: line a jelly roll pan with foil, lay bacon on pan, put in cold oven and bring to 400, bake for 13 minutes and flip, bake an additional 5-10 minutes, removing when desired brownness is reached. De-grease on paper towels and store in the fridge for future use.

On the morning you’d like to enjoy your sammie, heat a small pan to medium and spray with cooking spray or olive oil. Crack egg into pan and stir up the yolk a tad. Flip as soon as possible, and layer a slice of gouda on top. Break one slice of bacon into two pieces and add to the pan. Cover pan and cook approximately one minute, or until the bottom of the egg is cooked through. Cook longer to increase the cheese melt factor.

Meanwhile, toast and butter your bagel thin. Top with egg/gouda and bacon. Wrap in foil to keep warm for your morning commute.

Now I just need to purchase a Nespresso and my fauxbux fix will be complete.

What is your favorite Starbucks menu item?

How Pinteresting: Baguette French Toast

As previously mentioned, Trader Joe’s opened last week, and on my inaugural trip I purchased a sourdough baguette. Saturday evening we paired the baguette with some amazing blueberry vanilla chevre [goat] cheese (also picked up at Trader Joe’s), and it was a match made in heaven. Unfortunately, I left the baguette out on the counter, and found a stale half loaf Sunday morning.

To Pinterest I ran, err shuffled in a half-awake state, in search for baguette French toast. I found quite a few recipes, but they all required full French bread loaves. Back to Google, my old standby, I found this recipe for French toast using half a baguette. Perfect! I immediately pinned it, looked at a few more recipes for good measure, and got to work in my kitchen.

After discovering the hubs wasn’t interested in French toast (what?!), I decided to doctor the recipe and turn it into PUMPKIN French toast!

Pumpkin French Toast with Pumpkin Syrup

Adapted from this recipe, pinned here

Serves 1

Ingredients

1/4 baguette, sliced at an angle (I used sourdough)

1 egg

1 TBS milk, soy milk, or almond milk (I used soy)

1 TBS canned pumpkin

1 TBS brown sugar

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp vanilla bean paste

1 TBS butter

Topping Ingredients

2 TBS chopped pecans

2 TBS canned pumpkin

2 TBS maple syrup

French Toast Directions

Heat large cast iron pan over medium high heat. Once hot, add butter to coat the pan.

Meanwhile, mix together egg, milk, pumpkin, brown sugar, pumpkin pie spice, cinnamon, and vanilla bean paste. Once pan is hot, dip bread in egg mixture and coat evenly.

Place coated baguette slices in pan, checking after a couple of minutes. Once brown, flip and cook until brown on the other side.

Topping Directions

Heat small pan over medium heat. Add pecans and toast. This will take about 2 minutes. Remove from heat once they are fragrant.

In a small bowl, combine 2 TBS canned pumpkin and 2 TBS maple syrup. Mix well.

Top Pumpkin French Toast with the toasted pecans, and use the pumpkin syrup for dipping.

Enjoy! If you do my dishes I’ll double this recipe. But you’ll have to be quick.

Have you recreated something you’ve pinned lately? Join the fun over at All Things Lovely, and check out what other bloggers have recreated!

Have you ever made French toast with a baguette or French bread?

Today’s breakfast was brought to you by the letter E

E for Easy

and for Eggs

also for Egg-cellent.

As many of you know, my dear friend Kelly is the new whole foods contributor on Once a Month Mom (OAMM). After checking out some of her latest creations, I started browsing other recipes OAMM had to offer. A breakfast in the diet section caught my eye, and I quickly decided I needed to add it to my weekend cooking lineup.

I am not on a diet, and do not really agree with the whole “on a diet” cycle. Yes, I wrote cycle, not lifestyle. As a diet is not, in fact, a lifestyle. At least for me, a diet was always either “on” or “off” rather than a lifestyle change. But even though I am not on a diet, I often browse diet menus because the ingredients are sometimes healthier. Sometimes.

The dish that would be a great breakfast after lifting weights, was the protein packed egg-white breakfast sandwich.  Since I gave up meat for Lent, however, I had to get creative. And I also knew there was no way I was going to ingest 2% cheese. To me, 2% cheese = rubber.

Funny thing is, I used to make this breakfast all the time back in my poor post-college days. Although I cooked my eggs and veggies in a skillet, which always resulted in crumbly, falling apart and soggy egg sandwiches. But this recipe called for baking* your eggs. I figured this might be the perfect solution to my soggy situation.

*Since seeing this method I’ve noticed it in quite a few similar dishes. Apparently everyone knew this trick but me!

Egg-cellent Break-wich

Adapted from this recipe

Nutritionals: Cal: 248, Carb: 26g, Fat: 10g, Pro: 17, Fiber: 6

Serves 8

Ingredients:

8 Oroweat multi-grain Sandwich Thins

1 large Egg Whites container (or 16 egg whites)

4 large eggs

3 oz  bell pepper, chopped

3 oz onion, chopped

3 oz baby bella mushrooms, diced

2 TBS 1% milk

2 tsp Cholula hot sauce, or hot sauce of your choice

6 Morning Star Farms (soy) sausages, or 6 turkey sausages (nutritionals for MSF soysages)

1/4 tsp sea salt

6 oz shredded cheddar cheese

Directions

Pre-heat oven to 350.

In a large bowl, combine egg whites, eggs, milk, salt and hot sauce. Beat well. Add onions, baby bella mushrooms and bell pepper.

Slightly defrost your Morning Star Soysage patties, or turkey sausage patties, and dice into bite size pieces.

Pour mixture into a greased 9×13 glass pan. Bake for 10 minutes. Sprinkle dish with cheese, and return to oven for 20-30 minutes (check for doneness at 20 minutes).

At this point I got a tad nervous. The egg dish was trying to escape my pan.

But after leaving the pyrex dish on the counter to cool for 45 minutes I was pleased to see the dish had calmed down and was ready to behave like a lady.

same corner!


At this point you need to cut the dish into 8 equal parts, set up an assembly line of Oroweat sandwich thins, and place one egg-square per sandwich thin.

I wrapped them in plastic wrap, and popped ’em four at a time to a freezer bag, and stored them in my freezer for easy grab-n-go weekday meals.

Super easy, super cheesy.

Day of serving:

Craptastic iPhone photos aside, here is how I re-heated this egg-cellent meal.

I removed the Oroweat thins and threw ’em in the toaster.

I heated the eggalicious slab at 50% power for 1 minute. Then I heated at full power for 1:30 (I have an old, lower powered microwave at work. I would check this at 1 minute and go from there). Then I “drained” the egg by placing it on a paper towel.

After draining I reassembled my egg-cellent break-wich.

I was very egg-cited. It was so egg-stravigant. I could go on with egg-stra egg words, egg-cetera, egg-cetera. But I’ll spare you.

 

What is your favorite way to eat eggs?