As much as I realize the importance of starting the day with a healthy meal, I’m not always good about actually waking up in time to make something. It seems like no matter how early I wake up, somehow the extra time gets eaten up in a long shower, or dawdling while I do my hair and make-up so I’m still left scrambling to get out the door in the morning. I started making these Breakfast Burritos last spring and love to have a stash of them in my freezer. They re-heat quickly and are a perfect breakfast (or lunch or dinner) on the go.
Earlier this week I went to a concert in Chicago. It was one of those nights where it felt like nothing was going right. It took me forever to get into the city during rush hour traffic. I had reserved a parking spot that was in a garage associated with a nearby restaurant. Online it said that you didn’t have to be a customer at the restaurant, but of course that wasn’t the case. I begged and pleaded with the valet to take my car anyway which he agreed to do, but then I learned that they also closed an hour earlier than was listed online. Such a mess. I had no where else to go, so I decided to leave my car there anyway and hope the show would be over in time. Both openers played for such a long time that 10:00 came around and the band I went to see wasn’t even on stage yet. I walked out to get my car, feeling pretty bummed and defeated, to find that the nice valet had secured a rare spot of street parking for my car. He handed me my keys and I was able to go back inside to catch the band!
I didn’t get home until 2 am (not ideal on a worknight!) but the show was worth it and I was so happy to grab one of these freezer burritos to reheat for lunch. The eggs and veggies make this a filling and healthy meal that is hot and ready to eat after just a couple of minutes in the microwave. The key to avoiding the dreaded soggy burrito is to keep moisture out. Make sure to avoid ingredients with a high water content, like salsa, and let all of your ingredients cool completely before assembly so there is no steam trapped in the burrito.
Head over to Organic Valley’s blog Rootstock for the recipe!