Since being pregnant, I feel like I'm hungry... ALL.THE.TIME. Even when I eat a meal, I'm hungry after. It's kind of awful, and expensive, and adding to my expanding waistline.
I'm also getting seriously hangry- especially if I miss breakfast at work or just make cereal at home. I love eggs for breakfast, but ain't nobody got time for that!
So using the fantastic pinterest machine, I found this recipe for breakfast burritos by
Run to Radiance. I liked the idea of low carb, and tweaked the recipe just a bit, so I thought I'd share my version of it! She even made lunch burritos, but after the third time getting interrupted, I thought I might just stick with breakfast for now.
And- it's cheap! She calculated 1.25 each, I don't have all the exact numbers I spent, so I went online to price things. Another awesome bonus is that it can easily be made lower carb with the low carb tortillas (see my note below on that little surprise!).
I should note that her recipe is also great- I just always use heavy whipping cream and season my eggs when cooking them. I also didn't have salsa and ended up preferring the Rotel because I could drain it really well.
I'll break down the costs and nutrition at the end of the post.
Make Ahead Breakfast Burritos
Makes 8
Ingredients:
10-12 large eggs (fewer if using xtra large)
2 tbsp heavy whipping cream
2 tsp salt and pepper (or the red cap adobo seasoning)
1 tablespoons butter (or butter spray)
8 large tortillas (I used the low carb version)
1 28oz can of Rotel or large jar Salsa, drained thoroughly
3 tbsps taco seasoning
1-2 cups of mexican or fiesta blend shredded cheese (don't use low fat- that stuff tastes awful!)
Also:
aluminum foil
Directions:
1. Preheat large frying pan, add butter or spray to coat pan
2. In a large glass bowl, whisk eggs, heavy whipping cream and salt/pepper or Adobo to taste.
3. Pour egg mixture in frying pan, stirring occasionally until eggs are fried very dry. ***Note: I had to make these in 2 batches
4. Make sure the salsa or Rotel are very drained as well, place in a bowl and add taco seasoning.
5. Mix the eggs with the rotel/salsa mixture. Note how dry everything is! Seems bad but when you reheat it you will be thankful!
6. Precut 8 pieces of aluminum foil
7. For each burrito: Layer one tortilla, egg/salsa mixture, and top with cheese to taste. I set up a little workstation to speed up the process.
8. Roll the burrito- this is a little harder than it looks, make sure it is tight on one side, then tuck the sides in and finish, laying the seam facing down.
9. Roll the aluminum foil- I call this "subway style"... you know, like the sandwich shop- start at the corner, roll the foil around the burrito, then halfway tuck the sides in and continue. You should have a tightly rolled burrito. Mark the date, and type of burrito with a sharpie.
10. Freeze.
When ready to eat, remove from freezer, wrap in a paper towel and microwave 1.5-2 minutes.
Costs:
I should warn you, I don't consider pantry staples like butter and salt and foil into the costs because I always have them on hand. I also always have taco seasoning in bulk and heavy whipping cream (soooo many uses!) but I'll still figure them in. I'm using walmart prices since that's what seems to be the cheapest and most widely available.
4.10 1 dozen eggs (6.16 for 18 eggs at walmart- you can probably find them cheaper)
0.20 Heavy whipping cream (3.18 for 16 oz)
2.98 8 count large tortillas
2.00 28 oz can rotel
2.48 fiesta shredded cheese (online I only saw the price for 1 3/4 cups- and I had a lot left over honestly)
0.53 taco seasoning (1 packet)
---------------------------------------------
12.29/8 =
1.53 each burrito
Not too bad :)
Now lets look at the carbs..
HOLY COW 32 carbs per tortilla? Well, won't be purchasing those again- geesh. I'm sure you can find them with a better carb count. The eggs come to .9 carbs and the cheese, cream, salsa are pretty much nothing so it's all just the tortilla.
So, that was my morning. It took less than an hour and now we have breakfast nearly ready to go! Hope this finds you well, again I need to thank
Run to Radiance for her great inspiring recipe. Of course, you could totally change this recipe by using mozzarella or swiss, asparagus and ham, or sausage and bacon. So many options :)
Happy cooking!
