Today, I baked these Breakfast Burrito Cups because I like the idea to keep them in the fridge or freezer and pop them in the microwave for a quick, healthy, hot breakfast. Sweet Stackers layer foods using a stackable food storage system in a variety of containers. This prevents foods from sticking together or getting soggy.
Happy New Year! Personally, I have never been into making resolutions. This year is different and I am setting a goal that is taking one more step to eating better for the whole family. Drumroll please…..I am not buying cereal!
Overall, I believe that we do well eating well rounded meals. But breakfast is the one area where I think we can do better! The mornings are hectic. First, I am NOT a morning person. My kids know that Mom needs to have a few sips of coffee before we can start discussing any aspect of the morning routine. Three young kids bring the typical morning rush trying to get them out of the door on time. Cereal is the perfect quick breakfast. But even the cereal that we have considered to be the “less-sugar” cereals are still packed with sugar and limited nutrition. I myself quit eating cereal for about 2 years because I realized I was starving by 9 or 10 A.M. Unfortunately, my kids LOVE cereal and will even eat it as an afternoon snack since they can make it themselves. So if I don’t have cereal in the house, no one will eat it.
I have been doing some research as how to make quick heathy breakfasts! This is one of the make ahead recipes to keep in the freezer. A variety of fillings can be used, so get creative!
Breakfast Burrito Cups
yields 12 individual cups
3 – 10 inch flour tortilla
variety of diced veggies/cooked meat [green pepper, mushrooms & ham]
2 TB milk
shredded Cheddar cheese – optional
Preheat oven to 350 degrees. Spray 12 count muffin tin with oil.
Cut the tortilla into quarters. Press gently into the muffin tin to form cups. Sprinkle the diced veggies and meat into the cups. In a small bowl, whisk the eggs and milk together. Poor even amounts of egg mixture into each cup. Sprinkle a pinch of shredded cheese on top of each cup. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes until the egg is cooked through and lightly browned.
Here is a fun recipe to change-up taco night! Kids like the crunchy and cheesy shell which holds the filling without everything falling out. Plus you are adding the extra nutrients from black beans without them even realizing it. I really liked the combination of a hot taquitos with cold salsa on top.
extra virgin olive oil
1 medium onion; diced
1 lb. ground turkey
2 tsp. ground cumin
salt and pepper to taste
1 – 15 ounce can of black beans; drained and rinsed
1/3 C sour cream
1 package of corn tortillas (18 count)
1 C shredded cheddar cheese
Heat 1-2 tablespoons of olive oil in a medium size skillet. Add the onions and cook until soft and translucent. Add the ground turkey, cumin, salt and pepper to taste and brown the meat until no longer pink. Drain and rinse the can of black beans. Pulse the black beans in a food processor or mash with a fork. Once the meat is cooked through, remove from heat. Mix with the mashed beans and sour cream.
Pre-heat oven to 400°.
Heat a small skillet or griddle. Brush one tortilla at a time with a small amount of olive oil on each side and lay flat in a hot skillet for about 30 seconds until the tortilla is softened. Fill the tortilla with about 1/4 C of the meat and bean filling and roll. Place the taquitos, seam side down in a 13×9 baking pan. Once all of the taquitos are filled, sprinkle with cheddar cheese. Bake in the oven for about 25 minutes until the taquitos shells are crunchy and the cheese is melted.
Serve the taquitos with salsa. See my tomato harvest salsa recipe!