Bangin Breakfast Burrito

Want a quick, but healthy breakfast for your kids? Make these burritos, which you can freeze and then de-thaw in the morning in just minutes! I usually make a batch of these Sunday night, when the hubby can watch the kids.

Health benefits:
Spinach 
  • Full of fiber (1 cup = approx. 20% RDA), which helps prevent constipation, aid in digestion, maintain low blood sugar, and curb your appetite 
  • Anti-inflammatory 
  • Good source of Vitamin A, K, and folate
  • Prevents damage to the eye

*For creative ways to eat spinach view my previous post “4 New Ways To Eat Your Spinach.”

    Tomatoes
    • Great source of vitamins A, C, K, folate and potassium
    • Provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper
    • Beta-carotene and lycopene help prevent against sun damage
    Bell peppers
    • Full of vitamins A, C, and B6
    • Contain caretenoids and phytonutrients
    • Reduce inflammation
    • Prevent skin damage
    Eggs
    • High in choline (which is in the yolk!), which may help prevent breast cancer
    • High in lutein and zeaxanthin, two antioxidants that prevent macular degeneration
    • Make you feel fuller, which helps you lose weight

    *Skip labels that say “Cage Free” or “Free Range” (there aren’t any regulations on these claims, so no nutritional benefits)

    Ingredients:
    12 organic eggs
    1 1/12 cup chopped spinach
    1 cup chopped red, green, yellow or orange bell peppers
    1 cup chopped tomatoes
    1/2 cup milk (optional)*
    You can also add mushrooms, cheese, ham, zucchini, or whatever else you are feeling.
    12 soft shell tacos – I prefer the Buenatural Organic wraps
    Foil
    12 paper towels
    *Milk makes the eggs fluffier and gives the eggs a lighter taste

    Directions:
    1. Lay out 8 pieces of tin foil, place a paper towel on top and then place the soft shell tacos on top of the paper towel
    2.  Whisk milk and eggs in a large bowl
    3. Sautee peppers and tomatoes (If you want the full nutrients from the peppers and veggies, don’t cook them, just throw them into the cooked eggs)
    4. In a greased frying pan, scramble the eggs on medium heat (6)
    5. Combine peppers, tomatoes, and eggs and add the spinach
    6. Evenly distribute the egg and veggie mix onto the taco shells
    7. Fold the taco shells, then fold the paper towel over the burrito, then cover in the tin foil
    8. Place the burritos in freezer bags 
    9. In the morning, pull out a burrito, remove the foil, and place the burrito in the paper towel in the microwave for 2 minutes on 30% power, or until desired temperature is reached. If you don’t like microwaves because of the possible health hazard (Read The Hidden Hazards of Microwaves), remove the tin foil and paper towel and place on a baking pan in the oven. Preheat the oven to 300, pop the burritos in the oven, get the gets dressed, and then breakfast is ready!

    Tip if using the oven: remove the burritos from the freezer the night before and place in the refrigerator, so they warm faster in the oven

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