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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.
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
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.