Sargent Choice Test Kitchen: Freezer-Friendly Breakfast Burrito

Sargent Choice Freezer-Friendly Breakfast Burrito

September 27, 2022

Patricia Isabel Orus Deya, Nutrition and Public Health Major

Recipe adapted from Budget Bytes
Yield: 4 burritos

 Ingredients

  • 1 cup shredded cheddar
  • 1 small yellow onion
  • 1-2 cups vegetable of choice (zucchini, leafy greens, carrot, peppers)
  • 1 tablespoons butter, divided
  • 1 pinch of salt and pepper
  • 6 large eggs
  • 4 large whole-grain flour tortillas (burrito size)

Directions

  1. Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
  2. Dice the onion and vegetables of your choice. Add the onion and vegetable to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season with a pinch of salt and pepper. Transfer the cooked vegetables to a bowl.
  3. If adding bacon or plant alternative ingredients, add to the skillet with another teaspoon of butter. Sauté over medium heat until browned. Transfer cooked toppings to a separate bowl and clean the skillet.[CA1] [MC2]
  4. Crack 6 eggs into a bowl and lightly whisk. Add the last bit of butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
  5. Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have been set, but the eggs still look moist. Do not overcook the eggs or they’ll become dry. Season the eggs with a pinch of salt and pepper.
  6. To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked vegetables, a handful of cheese, and any of the additional desired toppings.
  7. To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on parchment paper or on masking tap.
  8. Transfer the wrapped burritos to freezer bags, label and date the bags, then place them in the freezer.

TO REHEAT BREAKFAST BURRITOS
Transfer the breakfast burrito to the refrigerator the day before. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm. To reheat from frozen, use the microwave’s defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

What We Liked

  • The burritos are a balanced and nutritious grab-and-go breakfast, which allows for flexibility and nourishment, even when you’re short on time!
  • Although there are a lot of listed steps, the burritos were easy to prepare.
  • They can be a meal or snack.

Suggestions

  • You can use other ingredients you already have on hand.
  • Add chili flakes or a hot salsa to add heat!
  • This dish can be dorm friendly with by purchasing pre-cut veggies and microwaving the eggs in the microwave.
  • Avocado or greek yogurt can be added for creaminess.

Nutritional Value

  • Eggs are a complete protein, which means they provide all the building blocks for proteins we need each day.
  • Carrots, zucchinis and peppers provide filling power with fiber and water, and provides an delicious way to incorporate veggies in our day.