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


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)


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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.


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

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What is your favorite breakfast burrito mixture?

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.


Serves: 9


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.


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.


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.


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


The best thing I ever ate: Brunch

You know that show on the Food Network: The Best Thing I Ever Ate? First my mouth waters, and then my travel list grows rapidly. I wouldn’t be able to be a guest on that show for many reasons, one being I am not a celebrity, but mostly because I find the act of narrowing down the best thing I ever ate to be a daunting task. How can I pick just one thing?!

But then I remembered the best breakfast I ever ate. Long ago, (maybe 2005?), I stumbled upon Peso’s Restaurant on lower Queen Anne in Seattle while on a girls weekend.

Many of the menu items appealed to me, but one really stuck out: the Roma and Avocado Eggs Benedict with Chipotle Hollandaise.

Peso’s knows how to correctly poach an egg, (I do not), and the perfect amount of yolk oozes out to mix with the insanely delicious chipotle hollandaise sauce. I’m a bit intimidated to recreate this meal at home.

So whenever I am in Seattle, even if I am just passing through, stopping at Peso’s for breakfast is a non-negotiable. And I always get the same thing, even though I’ve snagged bites from others and they’ve been quite tasty. And while I’ve always dined on the weekend, this time I went in for a weekday meal and discovered they have a happy hour brunch from 9-11 a.m. Monday-Friday where almost everything is $6.50. #winning!

The decor is also quite lovely, which makes eating their delicious food even more special. Promise me the next time you’re in Seattle you’ll swing by and enjoy the Roma and Avocado Benedict for me.

What is the best thing you ever ate for brunch?

Egg Quinoa Bowl

I love how versatile quinoa is. Not sure what to do with black beans? Throw them together with salsa, veggies, cheese and quinoa and you’ve got a meal. An extra can of garbanzos  hanging out in your pantry? Mix em with some garlic, zucchini, avocado, nooch* and quinoa and you have another easy meal. The same goes for chicken, Italian sausage and tofu.

*Yeah, I went there. I’m not ashamed.

But one protein source I’ve never mixed with quinoa is the incredible, edible, egg.


Until Monday.

I woke up late, enjoyed a leisurely breakfast, pounded out an hour long elliptical run in my home gym while catching up on trashy t.v. and strolled upstairs to stare in my fridge for a solid 5 minutes. Ding, ding, ding went my alarm, alerting me to the fact that the door had been open too long. Then the light went out, forcing me to close the door and re-open. Nothing looked appealing. Nothing.

But then I spotted the eggs. All 22 of them. Clearly I needed to make something egg-centric, and Dutch Babies were sadly not an option.

Enter quinoa.


I whipped up a batch of this grainy goodness, and chilled 3/4ths for that night’s meatless Monday dish, and mixed it with the remnants of my veggie drawer. Topped with a drippy egg, goat cheese and hot sauce, this bowl was delicious enough for me to actually say “oh my God” out loud. To myself. Seriously.

Egg Quinoa Bowl


1/2 cup cooked quinoa, any color

1 egg, fried to preferred drippiness

3 sprigs cilantro, washed/chopped

1 cup arugula, washed/chopped

1/8th red bell pepper, diced (or yellow/orange, just not green – ick!)

1 small tomato, diced

2 tbs sweet onion, diced

1 clove garlic, minced

2 TBS crumbled goat cheese (feta or gorgonzola would be a great sub)

1/4 tsp cumin

hot sauce/salt/pepper to taste


Cook quinoa according to package directions. Meanwhile, chop your veggies and crumble your cheese. Mix veggies with quinoa. Fry egg and add to the top of your quinoa/veggie bowl.


What is your favorite “eat down the fridge” meal?

We have an egg!

One of the ladies laid an egg last night, or yesterday, we aren’t sure.

The hubs found it this morning…

As you can see, he was thrilled that I made him take a picture with the egg.

Unfortunately, it had a hole and a wee bit o blood in it.

But I’m a proud mama of my chicks. They’re becoming chickens. Or whatever the woman equivalent of a chicken is.

Do you have any plans for the long weekend?

To my friends up north – Happy Canada Day!

Tonight we have friends, Annie and Brendan, visiting and tomorrow is SIL#2’s* baby shower. SIL#3* is visiting from San Diego. Tuesday I start teaching summer school….where did my summer go?!

*SIL= sister-in-law, #=birth order.

Microwave Scrambled Eggs

Ahh the incredible, edible, egg.


Eggs and I have a love/hate relationship. Sometimes my body can’t get enough of the yellow and white protein nuggets. And other times, my body rejects them. There is no rhyme or reason, I can go months of eating eggs every morning, and then bam! eggs will be out of my life for the next month without warning. Currently I am on the upswing, hence why I’ve made Eggcellant Breakwiches and Scrambled Egg Muffins for breakfast the past few weeks.

This past week has been a bit off, but its kind of a long story, so my normal Sunday routine of making all my breakfasts for the week went by the wayside. Yesterday I consumed my last bowl of pumpkin pie oatmeal, so last night I decided to go back to an old standby: scrambled eggs via the microwave.These are ridiculously easy to make and can be assembled in bulk for a few days worth of breakfasts.

Microwave Scrambled Eggs

Nutritionals (for Egg Beaters & Morning Star Farms sausages)

Cal: 261, Carb: 13g, Fat: 10g, Pro: 32g, Fiber: 1g, Sugar: 4g


1/2 cup egg beaters (can sub 2 whole eggs)

1 Morning Star Farms soy sausage patty (can sub real sausage or bacon)

1/4 cup shredded cheese (nutritionals for mozz/provolone blend)

5 grape tomatoes, diced (or 1/2 roma tomato, diced)

2 TBS chopped onion

2 TBS chopped bell pepper


Spray microwave safe container, (I used 2 cup Ziploc bowl), with cooking spray, (I used butter flavor), pour egg beaters inside. Defrost Morning Star Farms soy sausage patty for 30 seconds and dice into pieces, add to egg beaters. Egg remainder of the ingredients.

To heat: microwave at 80% power for one minute, stir. Microwave for one more minute at 80% power. Stir and enjoy.

*camera ate my photos…next time I make this I will update this post.

Do you have any weird food aversions that pop up out of nowhere?

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


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


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?