Our new breakfast favourite
I know that I have already posted many breakfast recipes but I just cant help it! Breakfast is my absolute favourite, especially when it is something warm and flavourful. MMM.
So I have a new breakfast favourite and wouldn’t you know it…my daughter LOVES them too. Like refuses to eat anything else (I think I may have created a breakfast monster).
Instead of just plain hard boiled eggs or even egg muffins or peanut butter melba toast that I have been eating previously, I decided to make Lentil and Egg Breakfast Burritos. They are SO versatile, can be made with healthy alternatives and WHO doesn’t love a burrito of any kind?? The lentils add the extra protein that you need and will keep you full and it covers that craving for meat and that I get at breakfast time.
Another reason that I love these Breakfast Burritos is that you can freeze them! This makes it easy to grab them out of the freezer the night before and they are ready for you in the morning. Grab N Go! I made a big batch so we are good to go all week, into next week.
I have made them twice now and I will include both variations just for an idea of how to change it up!
Ingredients:
- 8 12” Tortillas OR 12 6” tortillas (I used whole wheat)
- 10 eggs
- 1tsp oregano
- 1 red bell pepper, chopped small
- 1 onion, chopped small
- 1 zucchinni, chopped small
- 1 cup lentils uncooked or about 2 cups lentils cooked
- 1tsp Olive oil
- S&P to taste
Directions:
- Cook 1 cup of lentils (follow package directions) or use canned.
- Let lentils cool.
- Heat olive oil in a non-stick frying pan over medium high heat.
- Cook onion until starting to turn translucent, about 3 minutes.
- Add your pepper and zucchini and cook until soft, about 5 minutes (this is where you could use your variations).
- While your veggies cook, scramble your eggs and oregano. Normally you would add water or milk to scramble eggs but I don’t because I find it gets too watery when you re-heat your burrito later.
- Once veggies are cooked, add in your scrambled eggs AND lentils
- Scramble until eggs are cooked through. I sometimes will use a lid if the eggs are not cooking as quickly as I would like.
- Once everything is finished cooking let it all cool. Shred your cheese while you wait.
Building Your Burritos
- Lay out your tortillas
- Place about 3-4 rounded table spoons of egg mixture onto the tortilla
- Add a pinch of cheese
- Roll them up. I use the fold two sides in, then fold down the top and fold the bottom up. But whatever works best for you so that all of your ‘stuff’ stays INSIDE the burrito.
- Wrap them with saran wrap and either put them in the fridge or (if you won’t be eating them all right away) put them ALL in a Ziploc freezer bag and put them in the freezer.
- Take a frozen burrito out the day before you want it or you can heat from frozen. I usually do about 30 seconds per side for my thawed burritos, add an extra 30ish seconds for a frozen one!
Variations I have used besides this recipe include: red peppers and mushrooms with cheddar and feta cheese, spinach and mushroom with mozzarella cheese. Throw in whatever veggies you love to eat and I am sure it will be good!
Let me know if you try this and what you think. Or if you have any tried and true meal prep recipes that can be FROZEN let me know that too!
Cook up the zucchini in a frying pan with a little bit of EVOO. Once the zucchini is browned a bit, throw in the leek and cook for another minute. Once the leek has started to get really fragrant, throw in the cooked bacon and then the scrambled eggs. I like to scrape the bottom of the pan a bit when the eggs first get in there. This makes sure that the eggs cook a little more even. Throw the whole thing in the oven on 350F, or even just a LOW broil, until the top of the eggs have set. 
3rd Generation Mommy 