Hello again to my (possibly lone) reader(s). It’s been a really busy time, hence the lack of posts. Too busy doing stuff to stop and write about it! And what’s really sad is that I can’t even tell you why it was more busy than usual. Yes, it’s the beginning of the semester. But I’m not teaching this year, so I haven’t a clue how that could affect me!
Anyway, I’m not a sit-around-the-house morning person. When I wake up, I jump out of bed immediately, throw on my gym clothes, hastily pack a change of clothes for after the gym, and run out the door. So I definitely need a quick grab-and-go breakfast. But I’m also not interested in pastry for breakfast. I love a good breakfast burrito, but that takes time. So a couple weeks ago I made a giant batch of breakfast burritos and froze them. And they’re working out great! Mine may appear super boring – they’re just egg and cheese – so feel free to add whatever meat option you like in a breakfast burrito. I personally would like some salsa in mine, but I made a few with salsa and they turned out too soggy. Anyway, here’s the process:
First, I scrambled up a dozen eggs. I’ve never scrambled so many eggs before!
Then I assembled the burritos. I used half a slice of American cheese and about one egg per burrito.
I rolled these up in paper towels so that the towels could absorb any moisture when I microwave them in the future.
Two of these fit in a quart-size bag.
When I get to work, I just pop these in the microwave. You’ll have to figure out the right amount of time for your microwave. At home, I microwave this for 1.5 minutes. At work, I need to put them in for twice that.