Food Prep: Breakfast Burritos & Muffin Tin Eggs

Well, I’m still technically unemployed. BUT I’ve been running around from interview to interview looking for the right fit. I’m very fortunate to be in a position where I can take my time finding the right job for me. I also see this as the universe’s way of giving me a break. I’ve been dealt some rough hands and now I finally have more peace in my life. I’m enjoying this time while I can.

Between interviews, I’ve been spending more time at the gym and scouring Pinterest for more food prep ideas!!! And since Anthony has requested more food during the day, why not focus on second breakfast (not just for Hobbits!).

Side note: I did just celebrate my birthday and Anthony gave me the gift of a food peppers dream!

6Pack Fitness BagHere is my BEAUTIFUL new 6Pack Fitness work bag/food cooler! Bahhhhh! I cannot contain my love of this bag!

I also decided Anthony finally deserves a picture of him showing the front of his head (not the back like he has pointed out makes quite a few appearances throughout my posts…).

Birthday celebration

And look at my guns! Tricep definition without even flexing! 🙂

Back to my food prep:

Breakfast Burritos & Muffin Tin Eggs (Makes 8 servings each)

Breakfast Burritos & Muffin Tin Eggs

I’m not sure why that photo came out blurry… I’m playing with a new camera my parents bought me (you know, to take pictures of food!).

What you need (Muffin Tin Eggs)

  • 8 eggs
  • veggies of your choice (I used about 1 cup mushrooms, 1/4 package frozen spinach, 1/4 diced onion)
  • 1 Tbsp olive oil
  • Seasoning of your choice (I used salt, pepper, and garlic powder)

What you do (Muffin Tin Eggs)

  • Preheat the oven to 350 degrees.
  • Sauté the veggies in the olive oil and seasonings. Cook for about 5 minutes. It will continue to cook in the oven.
  • Put about 2 Tbsp worth of veggies into 8 greased muffin cups. Then crack an egg into each of those tins.
  • Bake for about 20-25 minutes (until the egg doesn’t jiggle).
  • Let cool and wrap up them individually in some plastic wrap and place in a freezer bag. Pull out one the night before to defrost and enjoy all week!

Calories: 91

Macros: P 7g, F 7g, C 1g

Muffin Tin Eggs- Veggies

Muffin Tin Eggs

What you need (Breakfast Burritos)

  • 8 eggs
  • splash of milk
  • 1 potato
  • Pre-cooked breakfast sausage
  • bell pepper
  • 1/2 onion
  • 1 Tbsp olive oil
  • Seasoning of your choice (I used salt, pepper, and garlic powder)
  • 8 tortillas
  • 8 Tbsp of cheese

What you do (Breakfast Burritos)

  • Dice the potato and microwave in a bowl for 3 minutes (this softens the potato so it cooks quicker).
  • Cook the potato with the olive oil in a pan for about 10-15 minutes, until it starts to soften a bit.
  • Add the diced bell pepper and onion. Once the onions start to turn a bit translucent, add in the diced pre-cooked breakfast sausage.
  • While all of that mixture is getting happy in the pan together, mix 8 eggs with some milk and stir, stir, stir.
  • Scramble the eggs in a separate pan.
  • Once both pans are cooked to your liking, combine both in a large bowl.
  • Set up your burrito assembly line, and begin rolling! I had just over 1/2 cup of filling per tortilla topped with 1Tbsp of cheese.
  • Wrap each rolled burrito in plastic wrap and freeze in a freezer bag. Pull out one the night before you plan on eating it and be set to go!

Calories: 398

Macros: P 16g, F 23g, C 29g

Breakfast Burrito Cooking

Breakfast Burrito

So here is how I did my burrito assembly line…

Burrito Assembly Line

In my living room… Manhattan kitchen problems…

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