ONE WEEK OF PANTRY STAPLE MEALS THAT ARE MOSTLY HEALTHY AND USE LESS THAN TEN INGREDIENTS. ALSO INCLUDES A SHOPPING LIST TO MAKE DINNER PLANS EVEN EASIER!Continue reading “7 Pantry Staple Meals with 10 Ingredients or Less!”
Make ahead breakfast burritos with scrambled eggs, turkey sausage, vegetables, beans, cheese, and hash browns, rolled up in a whole wheat flour tortilla!
A few years ago, when I was in college, I spent one whole day making freezer meals, and as luck would have it, my fucking freezer broke overnight. I was devastated and haven’t really gotten back into the whole “make ahead meals” things ever since. But, with lots of craziness in the world, having some frozen meals on hand isn’t necessarily a bad idea. Especially when I can eat said meals in the car with one hand in the form of make ahead breakfast burritos!
I have been planning on making some freezer breakfast burritos for a while, but this past weekend was finally the time I decided to get my ish together and actually do it. I was looking for a burrito that tasted like the greasy hangover breakfast burritos I ate in college but had the nutritional benefits of a kale smoothie. Turns out, that’s impossible! But, I still think I got pretty close thanks to a few healthier swaps like turkey sausage and whole wheat tortillas. 😛
A few Details
These breakfast burritos are perfect for anyone who forgets about breakfast almost every single day (hi) and resorts to eating a salad or Greek yogurt or a chocolate bar just to get something in their belly. But, we all know that breakfast can be so much better. And wholesome. And well-rounded. Which is where make-ahead breakfast burritos come into play.
This recipe has scrambled eggs, turkey sausage, peppers, potatoes, black beans, and cheese stuffed into a whole wheat flour tortilla. Marc insisted on the potatoes, but if you’re going for an extra boost of health, you could always throw in a few handfuls of spinach or arugula instead! I like serving the burritos with guac, salsa, and fresh fruit to complete the whole meal.
Ingredients you’ll need for make ahead breakfast burritos
The beauty of breakfast burritos is that you can pretty much put anything in them. They’re so easy to make vegetarian, vegan, gluten-free, etc. However, I eat pretty much all things, so mine just requires basic ingredients you can find in any grocery store. You’ll need:
- Turkey Sausage: The turkey gives us some protein and is a bit healthier than pork sausage! Chicken sausage would work as well.
- Shredded Potatoes: We just used regular potatoes from the freezer aisle, but I also love breakfast burritos with shredded or cubed sweet potatoes!
- Bell Pepper: I use one green and one red pepper for some extra veggies!
- Eggs: Scrambled eggs are a must in breakfast burritos!
- Milk: Makes the eggs a little creamier, but not necessary if you don’t have it around.
- Black Beans: Another source of protein and veggies!
- Shredded Cheese: All burritos need cheese, yes?
- Whole Wheat Tortillas: Regular, spinach, and gluten-free tortillas would all work great.
- Sides of Choice: Guac, salsa, hot sauce, etc. (This is one of my favorite store-bought salsas but I usually try to find one that’s spicier and fresh!)
How to make freezer breakfast burritos
First, whisk together the eggs, milk, salt, and pepper until combined. Set aside.
Next, heat a pan over medium-high heat and cook your sausage until it’s no longer pink and cooked-through. Drain any fat, and place the sausage in a bowl. Set aside.
Then, add the shredded potatoes and bell peppers to the pan with a little oil, and cook until the potatoes are crispy and the peppers have softened. Add to the bowl with the sausage.
After, pour the egg mixture into the pan, and cook until they are softly scrambled and fluffy. Add the sausage-veggie mixture to the eggs, and then mix in a can of drained black beans. Season with salt and pepper.
Next, divide the mixture between eight whole wheat tortillas. Sprinkle each with a little cheese, roll up, and they’re ready to freeze or serve! You can either warm them in the oven if you’re serving burritos to a crowd, or you can pan fry the burritos to get a crispy outside. Even better, use a panini press if you have one!
How to roll a breakfast burrito
I’m pretty bad at rolling breakfast burritos, and it’s usually Marc’s job any time we make them. But, it’s actually really easy, and I’m just incompetent apparently. All you have to do is place some filling on your tortilla (try to place it more toward the side you’re rolling up so it’s easy to roll).
Next, fold in the shorter sides to make sure the filling stays in place. Then, take the end of the tortilla closest to you, fold it over, and tuck under the filling a bit to keep everything in place. Roll it up, and place the burritos seam-side down!
Serving make ahead breakfast burritos
We like to eat these burritos with salsa, guacamole, and hot sauce! Greek yogurt or sour cream is great too. If we eat them for breakfast, we usually have a little fresh fruit on the side. Or, if we’re eating them for dinner, we like brown rice and grilled/sauteed veggies!
storing/freezing breakfast burritos
To freeze the burritos, wrap them with beeswax/plastic wrap/tinfoil, and keep them in an airtight container for up to two months. The filling will also last in the fridge for up to one week. If you store the filling in the fridge, I would assemble the burritos right before you eat them, or they will get soggy!
Reheating frozen make ahead breakfast burritos
To reheat, unwrap the burrito and place it on a microwave-safe plate. Microwave for 3-4 minutes, until they’re warmed through. If the middle won’t warm up all the way, cut the burrito in half and microwave it in 30-second increments until warm!
You can also warm the burritos in an oven at 350°F for about 15-20 minutes.
To take the burritos *up a notch*, heat a skillet with a small amount of neutral cooking oil, and grill the burrito on each side until it’s nice and crispy. If you have a panini press, you can grill burritos that way too!
What other fillings can I use to make breakfast burritos?
These burritos can be made with pretty much anything you have on hand. Try:
- Bacon, eggs, beans, veggies, + cheese
- Eggs, sweet potatoes, black beans, veggies, + cheese (vegetarian!)
- “Scrambled” tofu, vegetables, + beans (vegan!)
Other easy breakfast recipes you might like!
Make Ahead Breakfast Burritos
Make Ahead Breakfast Burritos
- 8 eggs
- 1/2 cup milk of choice
- 1 lb turkey sausage
- 2 tbsp neutral oil (I use olive oil)
- 2 cup shredded potatoes (fresh or frozen)
- 2 bell peppers (I use green and red)
- 1 can black beans, drained and rinsed
- Salt and pepper, to taste
- 1/2 cup shredded Mexican cheese
- 8 whole wheat tortillas (regular, spinach, gluten-free work too)
- Salsa, guacamole, sour cream, etc. for serving
- In a medium bowl, whisk together the eggs and milk until combined. Season with salt and pepper, and set aside.
- Heat a large skillet over medium-high heat. Crumble the sausage in the pan, cooking until no longer pink. Drain any fat, and place the sausage in a bowl. Set aside.
- Wipe out the skillet, and return the pan to the heat. Heat the oil over medium-high heat. Add the potatoes and peppers to the pan, and cook until the potatoes are browned and the peppers are soft, about 8-10 minutes. Place the veggies in the bowl with the sausage, and return the pan to the heat.
- Scramble the eggs over medium-high heat until cooked through. Turn the heat to low, and add the potatoes, peppers, and sausage back to the pan. Add the can of black beans. Season with salt and pepper as necessary. Stir until everything is warm.
- Divide the filling between the eight tortillas, and sprinkle 1 Tablespoon of cheese over each tortilla. Wrap burrito-style (see photos above to learn how!)
- If serving immediately, either microwave the burritos until warm or cook for about 10-15 minutes in the oven at 350°F. To take it to the next level, heat a skillet over medium-high heat with a little oil. Grill the burrito on each side until crispy. Enjoy with salsa, guac, and hot sauce!
- To freeze, wrap each burrito in beeswax wrap, plastic wrap, or tinfoil. Store in an airtight container in the freezer for up to two months. To heat, microwave for 3-5 minutes until warm in the center. You can also heat them at 350°F for 15-20 minutes. To take it to the next level, heat a skillet over medium-high heat with a little oil. Grill the burrito on each side until crispy. Enjoy with salsa, guac, and hot sauce!
xo Sara Lynn
*Song of the day: Plants by Crumb
Marinated butter beans with vegetables, rosemary, garlic, and a quick vinaigrette. served over whole wheat toast for a light, delicious dinner!Continue reading “Marinated White Beans with Toast”
While in London, I ate french fries and gelato every single day. I also indulged in a pint (or two) of craft beer. Every single day. For a month straight. In short, my destructive, unhealthy diet was a sober vegan’s worst goddamn nightmare.
Needless to say, by the time I got home, I was prepping myself for an intense detox consisting of straight juiced kale and other horrible concoctions nutrition bloggers insist are good for the body and the soul.
While I didn’t *exactly* end up subjecting myself to some kind of horrible, liquid diet (I mean, last weekend was my birthday, so of course I was going to eat steak and cake!), I was able to come up with some yummy, clean recipes.
One recipe from the mix is this roasted vegetable orzo salad. It’s light and summery which made me extra excited to eat it for lunch all week.
Although I’m longing for sweater weather season with soup-based dinners and a nice mug of warm tea before bed every night, I’m still trying to push as much summer recipes into my life as I can before it’s too late!
This recipe is especially great served over spinach with a little extra dressing and a grilled chicken breast.
On a side note: My heartburn has gone away since I started incorporating more veggies and less french fries into my life. Weird right?!
Roasted Vegetable Orzo Salad:
1 1/2 c. orzo pasta (whole wheat if you can find it)
2 zucchinis, cubed
2 yellow squashes, cubed
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
1 can chick peas, drained
1/2 c. walnuts, toasted
Crumbled feta, for topping (optional)
1/4 c. olive oil
2-3 Tbs. red wine vinegar
2 garlic cloves, chopped
1/2 tsp. Dijon mustard
1/4 tsp. dried parsley
Onion powder, to taste
Salt and pepper, to taste
Pinch of sugar, agave, or honey
Preheat oven to 350* F. Toss zucchini, yellow squash, and bell peppers in olive oil and a few pinches of salt. Spread onto a greased baking sheet. Bake for about 20 minutes, or until tender.
Meanwhile, cook orzo according to package directions. Drain and let cool to room temperature.
While pasta is boiling, whisk dressing ingredients together until incorporated.
To make the salad, mix cooled roasted veggies with the orzo, chickpeas, and walnuts. Pour dressing over the top and mix to coat the orzo. Cover with a lid or plastic wrap and store in the fridge until ready to eat.
Serve with crumbled feta over the top.
Makes 4 entree servings or 8 side servings.
Although I miss the nights of drinking pale ale at the Craft Beer Company in London, eating deep fried foods, and laughing with my friends, I’m also happy to be on a normal eating schedule again!
It’s also nice to not have to take an antacid before bed every single night.
Can’t say I wouldn’t do it all again!
Song of the Day: Smother–Daughter
It’s one of my faves. But I do not love the store bought stuff. How do you make something so healthy taste so chemical-y? They find a way, I’m telling you.
So I made my own! Homemade tahini and everything.
This is perfect with fresh veggies and whole wheat toasted pita bread. I could go eat some right now, and I just might.
I even accidentally stabbed myself with my blender to make this stuff, so sacrifice was involved.
That’s how good hummus is. I’m willing to give some blood for it.
But somebody’s gotta do it, ya know?
Oh, did I mention how easy it is to make this? Even homemade tahini is so simple! Just blend up the tahini, scrape it out and make the hummus right away. No clean up involved. It only took me about 30 minutes, and I was on my way to Greek food heaven. Maybe gyros will happen this weekend? It’s so possible.
Follow the directions like this and you will have a perfectly smooth hummus! Any other way might not end up with the best results. Go with your gut, but keep in mind, this is my recommendation 😉
Spoon tahini into a blender.
Add fresh lemon juice…
Blend away! Let it just blend for a good two minutes. Scrape occasionally.
Add a bunch of chopped garlic!
And some salt.
And some paprika!
And don’t forget about the olive oil. My favorite of all the oils.
Blend it up! I actually used a little too much paprika so mine looked kind of reddish orange. You do not have to make my same mistakes, but you can if you want.
Add chick peas and blend until smooth and creamy. (At this point, it will be thick, so add some water to get it to the desired consistency).
Have I ever mentioned how good hummus is with warm whole wheat pita bread? It’s da best.
2 cans chickpeas
2 Tbs. tahini
Juice of 2 lemons
8 cloves garlic (you may use less, I recommend this many though)
1/2 tsp. salt
1/8 tsp. paprika
1/4 c. olive oil
2-4 Tbs. water, to thin (I needed 4)
Drain chickpeas and rinse in cold water. Set aside to drain all of the water out.
Spoon the tahini in a blender and squeeze as much lemon juice as you can in with the tahini. Blend together for about 2 minutes, scraping occasionally. Add garlic, salt, paprika, and olive oil. Blend for a few more minutes, scraping sides occasionally.
Add chickpeas about 1 1/2 cups at a time. Blend thoroughly so that the hummus is nice and smooth. Add water to thin to desired consistency.
Makes about 4 cups.
*This recipe is vegan, vegetarian, and gluten free!
*Paleo: Replace chickpeas with roasted eggplant or roasted cauliflower.
Hello all 🙂
I was on a mini hiatus which I feel awful about but it has been a crazy, crazy few weeks. And it’s only getting crazier from here on out.
First off, I have finals all this week and next week. Then my graduation ceremony. Then my graduation party. Then moving. And then college. Plus everything in between. AHH!
Only two more months and I’ll be laying on a beach in Hawaii…
But until then, I have to keep up with my normal daily life. Eating right, working out, etc. etc. Sigh.
Luckily, it hasn’t been too difficult to eat right some of the creations I’ve been coming up with lately. Seriously, I’m on a roll. Expect some awesome recipes when I get around to blogging them (again, hiatus, sorry).
But first, I’ll start off with my four bean salad.
This salad was perfect alongside grilled chicken and asparagus for dinner and then a turkey and pepper jack sandwich the next day. It pretty much goes with everything summer-y. Which is awesome because I am in the summer mood! Seriously, how many more days of school?
The reason I chose 4 beans instead of the traditional 3 is simple. The beans were on sale 4 for $5. And I used cannellini and navy beans in place of green beans just because I like the taste better.
I’m quite complex aren’t I?
1 can kidney beans
1 can garbanzo beans
1 can cannellini beans
1 can navy beans
1/2 c. apple cider vinegar
3-4 Tbs. olive oil
1 1/2 Tbs. honey
2 tsp. dried dill (you can replace with fresh)
2 cloves garlic
1/2 tsp. onion powder
1/2 tsp. parsley
1/4 tsp. ceyenne pepper
1/2 tsp. lemon juice
2 tsp. dill pickle juice (optional, but highly recommended)
Drain and rinse the beans in a colander. Mix together in a big salad bowl.
Whisk together the remaining ingredients. Pour over beans and mix together.
You can serve it immediately or after a day or two. I like to let it marinate the beans for a day before I eat it because it makes it so much more flavorful!
It’s quite possibly the easiest recipe and it tastes so good! You could also add onion, celery, or whatever else you want.
Let me know what you all think of this recipe!
Hello friends 🙂
About a week ago, I made this pasta salad recipe and it was super delicious. Plus, it’s healthy so it’s perfect for a weekday lunch. In fact, I had it every day last week!
School has been absolutely crazy lately with prom, Grad Nite, and college all coming up! Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.
However, among all the craziness in my life my wonderful boyfriend came over and surprised me by taking me to lunch yesterday. That’s a way to have a week made!
Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well. 2 1/2 years goes quick!
So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about grabbing a fast food bag instead!
1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions
1 orange pepper, diced
1 cucumber, sliced
1/4 c. Parmesan, shredded
1/4 c. part skim Cheddar cheese, cubed
1/4 c. part skim Colby Jack cheese, cubed
1 can chick peas (garbanzo beans), drained and rinsed
1/4 c. low fat salami, sliced
1/2 c. olive oil
1/4 c. red wine vinegar
3 cloves garlic, chopped
2 tsp. Italian seasoning
1/2 tsp. dried parsley
Salt and Pepper, to taste
1/2 tsp. spicy mustard
1/4 tsp. sugar
While the pasta is boiling, mix together the ingredients for the salad dressing. When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing. Refrigerate until chilled. Serve.
*More vegetables could always be added to this salad! Olives, onion, tomato, etc.