Tuesday, August 17, 2010

prep ahead breakfast wraps

There are two weeks left of summer but I have already started thinking about crazy, back to school, weekday mornings.  My kids get up at the crack of dawn and we are still rushing around and flying out the door just in time to see the bus pull up at the top of our street. 

I want my kids to eat a healthy, homemade breakfast before they begin their busy day but during the school year this can be a challenge.  This is why I have already started to stock my freezer with some morning essentials.  Last week I made a batch of my freezable french toast sticks with homemade cinnamon bread and this weekend I made and froze a big batch of pancakes.  This morning, I spent 20 minutes making these quick and healthy breakfast wraps.  I wrapped them in saran wrap and stuck them in the freezer for the perfect make and take homemade breakfast.

6 eggs
2 T milk
salt and pepper to taste
1 T butter or canola oil
1 cup cheddar cheese
3/4 cup diced canadian bacon or turkey bacon or peppers or onions  (Whatever you like!)
4 whole wheat flour tortillas (8 inch)-We used Joseph's brand low carb flax wraps

1.  Whisk eggs, milk, salt and pepper in a large bowl.
2.  Heat butter or oil in a large skillet and add egg mixture; cook and stir over medium heat until completely set.
3. Stir in ham and cheese (or whatever additions you have chosen to use!).
4.  Spoon egg mixture in the center of each tortilla and role up.  I like to slice them in half, wrap them in saran wrap and freeze in a large ziploc bag.

To Use Frozen Wrap:  Remove plastic wrap and wrap in a paper towel.  Microwave on high 30-60 seconds or until heated through.

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