Frozen Egg White Breakfast Burritos
Hey everyone! I don't know about you, but for me, breakfast is one of the hardest meals to pack. Eggs are funky little things, and can be ruined quickly. Also, it's hard to keep them fresh for very long. Egg white breakfast burritos have become one of my easiest grab-and-go meals for breakfast! They will last about 3 months in the freezer, and are so easy to pack in your bag. Throw in half a cup of fresh fruit, and you've got a pretty decent breakfast!
You will need:
A dozen egg whites (you can use a yolking tool, or separate yourself)
1/2 c. grape tomatoes, cut into fourths
1/3 c. diced yellow onion
1 tbl. green onion, chopped
1/2 tsp. sea salt
1/2 tsp. black pepper
Dash of skim milk
Cheddar jack shredded cheese
1/2 tsp. EVOO
Low-carb tortillas (I personally like Azteca)
Whisk all of your ingredients together, except for the cheddar jack cheese. In a pan on medium-low heat, scramble your egg white mixture, until eggs are cooked through (not runny). Drain any moisture from tomatoes before removing from heat.
Take your tortilla, and sprinkle cheddar jack evenly. Put into the microwave about 10 seconds. This will soften the tortilla, and help prevent ripping.
Add egg white mixture into tortilla, and fold both sides (about two centimeters on each side), and roll into burrito.
For packing and freezing:
Wrap your burrito in a paper towel, folding both ends. If your airplanes have ovens, wrap another layer of tin foil around your paper towel wrapped burrito.
To heat in oven:
Heat in aluminum foil for 15-20 minutes on medium heat.
To heat in microwave:
Remove aluminum foil, and heat for about 60-90 seconds. Let sit for about a minute before serving.
I normally take the burritos and put them in a large Ziploc bag to keep them together. Once they start getting low, that's when I get my things to prep them all over again! Enjoy!