A small amount of meal-prep can equal a week’s worth of delicious breakfasts.
Mornings can be a struggle some days, and for some people, mornings can be a struggle most days. Between hitting the snooze button one too many times, locating missing homework, and struggling with the busy commute, mornings can be tough!
One tip for making mornings easier is to prepare your breakfast the night before. This not only saves time, but can also help you stay on track with healthy eating habits. Meal prepping breakfast can also help curve that unhealthy 10 am doughnut craving or skipping breakfast altogether. Having a healthy breakfast ready to go may also provide motivation to get out of bed when the alarm goes off.
Our favourite meal-prep breakfast is our Make-Ahead Breakfast Burritos. Fibre-packed beans help you feel full longer, and nutrient-rich eggs are an excellent source of the highest quality protein and 14 key nutrients to provide the energy needed for a busy morning. This recipe makes 10 burritos but can easily be halved or doubled to suit your family’s needs. Since these burritos store well in the freezer, they can be prepared on a Sunday night for the week ahead.
Make-Ahead Breakfast Burritos
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yield: 10 burritos
Calories: 354
Ingredients
10 large flour tortillas
10 large eggs
1 red pepper, diced
1 tbs canola oil
2.5 cups pinto or black beans, rinsed and drained
5 green onions, thiny sliced
1 cup cheddar cheese, shredded
1/4 cup salsa
Directions:
1. Crack all ten eggs into a large bowl and whisk briefly to break yolks. Heat a large skillet with Canola Harvest Canola Oil over medium heat. Once skillet is hot, stir-fry red pepper for 1 minute. Add egg mixture, and use a spatula to scramble the eggs and pepper together. Remove from pan once mixture is soft scrambled. Set aside.
2. Lay tortillas out on top of a clean cutting board or counter top. Equally divide egg and pepper mixture between the tortillas, placing along the centre.
3. Divide cheese into 10 portions and place on top of egg mixture. Add about 1/4 cup of beans to each tortilla. Top off with green onions and salsa. Fold burrito starting at the bottom, followed by the sides and top.
4. Wrap each burrito with tin foil. Store in refrigerator for up to 4 days, or freezer for up to 3 months.
5. Unwrap when ready to serve. If heating from frozen, place burrito on a plate and defrost for 2 minutes and 30 seconds. Flip burrito and microwave on high for 60 seconds or until hot. If heating from refrigerated state, microwave on high for 60 seconds or until hot.
