Vegetarian Breakfast Freezer Burritos

Want to know something kind of ridiculous … We haven’t eaten at home since August 2nd. Yes … like TWO WEEKS! First, we went camping, then we were super busy, then it got too late in the evening to shop, then it was the next weekend … Yesterday, we finally went to the store. Surprisingly, we only spent $68.00!!

On a related note, we’ve been having an issue lately with throwing away too much food. It’s a problem. WAY TOO MUCH! Plus, Jimmy totally gags when he’s emptying out the fridge. Keep in mind, he’s wearing a bandana over his nose, and the Tupperware isn’t even open yet. Makes me laugh every time … this all leads me to what we’re hoping is a solution: our new dry-erase board. Here, we’re writing what’s in the fridge (the drawers aren’t clear, so we forget about the food), and in the veggie basket. I am sure some of these ‘veggies’ are actually ‘fruits’ … don’t correct me! :)

I used some of these yummy ingredients this morning when I made a little stock of freezer burritos.

It was easy-breezy … plus I got to use our cast-iron skillet for the first time.

Ingredients 

  • 2 medium yukon gold potatoes
  • 1 red bell pepper
  • 1/4 large red onion
  • 1 medium zucchini
  • 6 eggs (I should have used 8)
  • 2 cloves fresh garlic, or a spoon of the prepped
  • 1 cup (or less) shredded cheese
  • 6 burrito size tortillas
  • 2 tbsp canola oil
  • salt & pepper
  • your favorite hot sauce
  • a handful bunch of cilantro
  • your favorite salsa

Directions

  1. Cook your potatoes & zucchini in pan. Once softening, add the bell pepper & onion. Cook until ingredients are soft and starting to develop some color. Add the garlic, cook for a few minutes.
  2. Add the hot sauce (as much as you’d like) to the veggies, then season with a little salt & pepper.
  3. Remove the veggies from the pan, then cook the eggs (scrambled style). It’s best if you cook the eggs until they’re JUST cooked … when they’re still really moist. It’ll make your burritos extra tasty!
  4. Assemble your burritos by layering the eggs, veggies, hot sauce, cilantro, salsa, and cheese. Wrap the tortillas, then wrap with foil.
  5. I ate one right after, but you can put the others into the freezer to eat later.
  6. To reheat, remove from the foil, then put in the microwave for 2 1/2 – 3 minutes, then let cool.
  7. Enjoy!

Original recipe seen here.

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2 responses to “Vegetarian Breakfast Freezer Burritos

  1. Pingback: Bits & Pieces | The Oregon Tale

  2. Pingback: I love lists, Friday! – Shutterbean

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