You ever get those last minute ideas that sounds great & will solve your problems? Yeah…uh… me either… If you’ve been following my journey as of lately, you know Nate started a new job that requires him to be to work at 5 am – 5 pm, I started this terrible habit of making him breakfast to take in the morning along with a lunch… I know, I wear stupid well. Honestly, I don’t mind, even like the thought of him going to work and having conversations about how I am the best because I make him a sandwich everyday (delusional much?) but the nights where he is sound asleep at 8 pm and I don’t have a child free second until 11 or later… all of that imaginary dialogue doesn’t seem so worth it. So I decided I would make a few breakfasts in bulk for him to throw in the microwave everyday and then I would just worry about lunch, makes sense right? Yeah, I thought so too but me deciding “I think I’ll start that tonight” at about 9 pm was one of those last minute ideas we talked about earlier… So let’s review:
- Make breakfast in bulk one day to save yourself time every other night – yes
- Coming up with the idea, just using what you have on hand & starting late the night before – no
- Breakfast – yes
- Last minute- no
Shall we begin?
The things you’ll need
1 lb of ground turkey (you can replace with sausage, bacon or any other meat), I was making this for a meat lover, if it were for me I would use half the meat and add onions, peppers & maybe some mushrooms 😋, you’ll also need olive oil to cook the turkey in, minced onion to flavor the meat along with dried sage, onion powder & garlic powder… if you can find yours. You’ll want to use about 10 eggs, milk to fluff up (or if you have sour cream on hand, use that – see here), cheese, eggroll wrappers & cheese (Yes, I meant that twice).
Pour about a tablespoon of olive oil in your pan, add turkey
turn burner on to medium heat, season with your seasonings (easy on the sage, my mom kindly reminded me)
Crack your eggs (I used 10) into a mixing bowl
And in some milk (or sour cream if you have it)
Probably about 3/4 cup
And mix together well
Pour your egg mixture into you pan with sausage
Let it cook for about a minute and a half, take a wooden spoon and scramble from the edges inwards.
Take your spoon, place it in the eggs by the edge of the pan and drag it in a circle, then mix them with the spoon never letting it leave the bottom of the pan.
Add in about 1/4 cup of cheese
And mix in
Let cool completely…
Like I went and watched an episode of Love and Hip Hop.
Prep for baking.
Line a cookie sheet with parchment paper (you guys know that’s my saving grace) & place a metal cooling rack over that (I’m sure these would be fine without the cooling rack). Preheat your oven to 425°.
Take your egg roll wrappers out of the fridge, open and remove from wrapper.
Lay a layer of cheese diagonally across the egg roll wrappers
Add a spoon full of your scrambled eggs over the cheese
Fold your wrapper.
Take the two corners closest to your eggs line & fold in.
Now take one of the other corners and fold it across your eggs
Tuck that corner under the eggs as much as you can and roll it
Place your rolled up burritos on your rack
Spray with an exiguous amount of cooking spray.
Place in the oven for 10 minutes, flip and bake for another 5 or until browned.
These were really good! I let these bad boys cool all the way down and wrapped each in plastic wrap individually so everybody could grab one or two in the morning and warm in the microwave (1 minute 30 seconds for two). We all dipped our in taco sauce -we actually had a few packets of mild or hot sauce from taco bell in the fridge for Nate to use.
This made 20 burritos, I made 12 the first night -once it hit midnight I knew I was only doing one batch- & put the rest of the eggs in a container & refrigerated them. After trying them, I decided I would mix some taco sauce in to the eggs instead of us all dipping them, we all liked that better! Next time I will do a bath with veggies, one with bacon & potatoes & whatever else I can think of. I look forward to sharing that with you guys!
“After trying them, I decided I would mix some taco sauce in to the eggs instead of us all dipping them, we all liked that better”
Really, the best part of these are the price, all of the items cost $10.95 in total so each burrito ended up being $0.55 each…. and that’s leaving you with leftover eggs & milk.
☆You can store these in the fridge for about a week or in the freezer for 3 months.☆
- 10 eggs
- 3/4 cup of milk
- 1 lb ground turkey
- Seasonings of choice
- Olive oil
- Eggroll wrappers
- 16 oz shredded cheese
- Cooking butter spray
- Pour olive oil in your large pan, make sure it’s enough to stop the turkey from sticking but not too much that it’s greasy. Add your lb of turkey and ground it up over medium heat.
- Mix your eggs & milk in a large mixing bowl & pour into your pan with your turkey. Let cook for about a minute – minute and a half. Start to scramble your eggs by running your spoon around the edge of the pan and drag it in a circle and then bring it to the middle without lifting from the bottom of the pan.
- Add your cheese once the eggs are almost done cooking. Let the eggs cool completely. Here you can add taco sauce, salsa or anything else to it.
- Preheat your oven to 425°. Get out your shredded cheese, lay out your eggroll wraps, get out your parchment paper, cookie sheet and metal cooling rack. Lay parchment paper over cookie sheet, and put cooling rack inside.
- Sprinkle a layer of cheese diagonally across the eggroll wrap, then scoop some of your egg mix over top of your cheese.
- Fold in the two corners closest to the eggs
- Fold one of the other ends over the eggs and tuck under & roll (like folding a taco with no open ends). Continue until all your egg mix is gone (about 20)
- Place burritos on cookie sheet. Spray with thin layer or butter spray.
- Bake for 10 minutes, flip and cook for about 5 more.
To reheat from fridge put 1 in microwave for 35 seconds, 2 for 1 minute 30 seconds.
To reheat from freezer, cook 1 for 1 to 2 minutes. Start with 2 minutes for 2.
Toaster oven- cook for 12-15 minutes at 350.
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