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I love the option of having portable breakfast foods for busy mornings when we have to be out the door early. Muffins are great, but they aren’t extremely filling or full of protein. So I enjoy making breakfast burritos for the whole family when we have to eat on the road.
A burrito is quick to make and because you can wrap it in a piece of parchment, it’s perfect food for on the go. I routinely make burritos ahead and freeze them so my husband has breakfast on the way to work when he has to leave early in the mornings.
Two small burritos and my kids will stay full until lunch time. I don’t have to worry about hearing ‘I’m hungry’ when we’re on a trip or busy and doing extra snacks is an inconvenience.
I try to make my own tortillas when I can, but sometimes there just isn’t enough time in the day. If I don’t have time to make them, I will use a commercially available product. I’ve tried a number of tortillas on the market that are gluten and dairy-free, but I keep coming back to Udi’s because my kids love them.
Udi’s recently sent me a box of their breakfast foods to review. We received muffins, breads, bagels, granola, granola bars and tortillas. My kids loved all of their products and everything received thumbs up all around for flavor and texture. When I have to buy bread or baked goods at the store, Udi’s is the only brand my kids like. Even my husband, who can eat gluten, enjoys Udi’s products.
Here’s my breakfast burrito recipe made with their Small Tortilla Shells. I know cream cheese might sound unusual in this recipe, but it really is amazing to make the burrito smooth and creamy and give a nice, sour-cream like flavor that we just love in with our burritos. A friend talked me into trying it recently and I’m now hooked. It gives the sour cream flavor but without the sour cream mess you’d have if you tried to dollop some on top of your burrito on the go.
Breakfast Burritos
To make this recipe safe for my dairy-free child, I remove his scrambled egg mixture from the pan before adding the cream cheese and cheese.
6 Udi’s Small Tortilla Shells
6 eggs
dash salt
2 Tbs coconut oil or butter
1/2 onion, finely diced
1/2 red or yellow bell pepper, seeded and finely diced
1 ounce cream cheese, cubed into 1/2″ pieces, optional
1/4 cup shredded cheddar cheese, optional
Tear off six pieces of parchment paper that are at least 18 inches long, set one tortilla on top of each piece and set aside.
In a bowl, beat the eggs with the salt and set aside.
In a skillet, heat the coconut oil over medium heat. Add the onion and cook for 3 minutes, then add the bell pepper and cook until both the onion and bell pepper are tender.
Meanwhile, in a separate skillet, warm each tortilla for 10 seconds per side or until flexible. Return each tortilla to its own piece of parchment paper.
Pour the beaten eggs into the pan with the softened vegetables and stir, scrambling the eggs until they are soft-set. Stir in the cream cheese and sprinkle the cheese over the egg mixture and allow it a moment to melt.
Fill each of the tortillas with one-sixth of the mixture, tuck in one end and roll the tortillas around the filling. Wrap each burrito in its piece of parchment paper.
Burritos can be cooled and frozen, wrapped in their parchment papers, inside a zip-top bag with the excess air squeezed out. Burritos will keep in the freezer for two months. To re-heat burritos, allow to thaw in the refrigerator overnight, then warm in the oven for 15 minutes or until heated through.
Shared at Real Food Forager, Time Warp Wife, Chef in Training, Growing Home, Not Just a Housewife, Naptime Creations, Far Above Rubies, Diet, Dessert, and Dogs, Whole New Mom, We Are that Family, and Simply Sugar and Gluten-Free.
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I love breakfast burritos, I’ve been making them for years. I’ll have to give making them ahead and freezing them a try. Would make a good break-time snack to put in husband’s lunchbox. 🙂
I’m from Tx, where breakfast burritos are a staple! There are so many ways to have fun with them, while saving a few calories, or adding a variety of flavors!
Try placing your onions, fresh garlic, and peppers in a skillet with a small amount of water. Cover. Allow to simmer. Remove lid, and allow to brown as the water evaporates….no oils necessary.
Add the eggs (we use farm fresh for added flavor, and then add a bit of water or milk to make them extra smooth & creamy).
Towards the end of cooking, but before the eggs become firm, add some flavorful spices–a dash of cumin and chipotle, a hint of cinnamon and tumeric (tumeric will turn your eggs greenish), some pepper & any other favorite spices. Once the eggs are warm, place the tortillas on top and cover. Wait a minute or so, flip he tortillas and recover. (This trick also works with soft tacos!) This makes your tortillas soft and flavorful.
Try adding avocado, salsa or pico de gallo, tomatoes, potatoes, or your favorite breakfast meat, along with your favorite cheese. For an even heathier option, add some fresh spinach (raw or sauteed with your onions), some lightly steamed or sauteed broccoli, a handful of mushrooms sauteed with the onions, or anything else you might put in an omelet…consider this creation an omelet wrap!
What we like is that they do freeze well (although not with the veggies). Everyone can make a breakfast burrito according to his or her favorite style and health needs (i.e. one child can eat gluten free with just the eggs and cheese, my husband can use chipotle or spinach wraps loaded with onions, peppers, veggies and salsa, another child can eat a traditional flour tortilla with meat & cheese, etc….). Likewise, each burrito can be lean enough or simple enough for me , and for my younger children, but filling enough for my husband and older, hard working son. all depending on what extras are used to stuff the burritos!
Breakfast burritos are a great way to stretch left overs into another meal, without the family feeling like they’re eating left overs–again!.
Be creative! Have fun! Enjoy!
Great post KerryAnn!
I used to make breakfast burritos in bulk for my husband all the time. I’d make a dozen or two at a time and stick them in the freezer. They were perfect for him to grab on the way out the door and kept him from stopping for fast food (ick!). They re-heat nicely, or at least they did when I was make them for him. Great post and a good reminder to keep it simple! 🙂
KerryAnn
We love burritos. Breakfast or otherwise,but have recently given up wheat. Do you use a non wheat variety. If so, where do you find them?
Yes, these are made using Udis, which is a gluten-free brand. We get them from the health food store.
Thanks Kerryann,
I have never heard of them. I hope they are not too expensive. By the way. We have given up a several year family tradition of Friday night hamburgers because my husband says it is just not the same without the hamburger bun. I have to agree. I am unable to commit to making my own sourdough (gluten free, of course) at this time and gluten free store bought is too expensive and probably too processed. Any suggestions?
Thanks,
Karen
Is there a reason the Udi’s small tortilla shells is crossed out in the recipe?
Debra, the link is broken. I’m fixing it now.
Hi KerryAnn,
I was reading your comments on the cream cheese addition…try cream cheese and fresh chopped chives! I grew up on those, and my friends all thought we were weird–until they tried them! 🙂 I do miss those omelets and scrambled eggs 🙁 (GF/DF now, by necessity)
Love your site, btw.
That sounds awesome! I’ll have to try it! My son is dairy-free, and we do on occasion, as a special treat, get him the Daiya cream cheese. It is processed, but it’s a good option when he’s feeling deprived.