Egg & Sausage Burritos (Freezer Recipe) | Breakfast on the Go

School started for my kids last week and in an effort to alleviate the morning rush, I spent some time in the kitchen making breakfast burritos for our freezer. They were a HUGE hit and saved me so much time. Seriously, from freezer to plate, they take a minute or two to warm in the microwave and that's it for breakfast prep on school mornings or work mornings or any morning when you don't have a lot of time.

Egg & Sausage Burritos

Ingredients

• 1 tablespoon olive oil
• 1 pound breakfast sausage
• 1 bell pepper, chopped
• 1 small onion, chopped
• 12 eggs
• ½ cup milk
• ½ teaspoon each of salt and pepper
• your favorite shredded cheese
• salsa (optional)
• 10-12 medium or fajita sized tortillas

Instructions

1. In a large skillet, heat olive oil over medium heat. Cook the sausage, pepper, and onion, breaking up the sausage into tiny pieces while cooking. Set aside

2. In a large bowl, whisk together the eggs, milk, salt, and pepper until combined. Heat a large non-stick frying pan over medium heat and melt a tablespoon of butter all over the pan. Add the eggs and scramble until cooked through.

3. Warm the tortillas per the package instructions. Layer 1/2 cup scrambled eggs, 1/2 cup cooked sausage, 1-2 Tbsp. shredded cheese, and a little salsa on a warmed medium sized tortilla. Fold up into a burrito. Don't know how to fold a burrito, let wiki-how show you.

4. Place each burrito on a baking sheet lined with wax paper and flash freeze in the freezer for at least 30 minutes. Store the burritos in a plastic freezer bag.

5. At breakfast time, wrap a frozen burrito in a paper towel and microwave for about 60 seconds or until warm all the way through.

Side note: I wrap a few in foil to store in the freezer for my husband to take to work. Just remove foil before heating in the microwave. Heat through and wrap back up in the foil to keep the burrito warm.

Print recipe for Egg & Sausage Burritos.

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20 Ways to Cook Asparagus

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There are so many reasons to love spring and the fact that asparagus is in season in one of them. This is the best time of year to buy & eat asparagus, so I take full advantage of the season. The price is usually fairly cheap too as I often find it on sale for $1.49/pound at this time of year.

20 Ways to Cook Asparagus

1. Lemony Chicken Asparagus Stir Fry at Family Balance Sheet
2. Ham & Asparagus Frittata at Family Balance Sheet
3. Ham & Asparagus Risotto at Family Balance Sheet
4. Asparagus & Basil Pesto at Simple Awesome Cooking
5. Asparagus Hummus at Cookin' Canuck
6. Cherry Tomato & Asparagus Salad at Sunset
7. Curried Quinoa & Asparagus Salad at the Clever Carrot
8. Martha Stewart's Asparagus Custard Tart (Reduced Calorie) at Virtually Homemade
9. Bacon Asparagus Strata at Key Ingredient
10. Beer Battered Asparagus at Epicurious
11. Cauliflower Asparagus Semolina Cakes at Haniela's
12. Cream of Asparagus Soup at Aunt Clara's Kitchen
13. Crustless Asparagus Quiche at Skinny MS.
14. Herbed Cheese Asparagus Crostini at Home Cooking Memories
15. Linguine with Asparagus & Egg at Martha Stewart
16. Meyer Lemon Garlic Shrimp & Asparagus with Brown Rice at Daily Dish Recipes
17. Roasted Asparagus with Parmesan at Family Balance Sheet
18. Roasted New Potatoes & Asparagus at Cinnamon Spice & Everything Nice
19. Scrambled Eggs with Asparagus at What Should I Eat for Breakfast Today
20. Slow Cooker Cheddar Potato & Asparagus Soup at Little Kitchen, Big Bites

What's your favorite way to cook (and eat) asparagus? Let us know in the comments.

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Chocolate Chip Pancakes

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My oldest daughter requested Chocolate Chip pancakes recently for breakfast and who am I to deny my sweet daughter chocolate chips for breakfast.

Of course, I let her know that it was a special treat and won't happen often. Honestly, it was a moment of weakness for mommy and I probably ate more than any other person in my family. Have I told you recently how much I love pancakes? And when you add chocolate...oh my!

Chocolate Chip Pancakes

Adapted from America's Test Kitchen..

Ingredients

• 2 cups flour
• 2 tablespoons sugar or applesauce
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk or ** see below for buttermilk substitute
• 3 tablespoons butter, melted and cooled slightly
• 1 large egg, beaten
• 2 teaspoons vanilla
• ½ cup chocolate chips

** Don’t have buttermilk? For this recipe, combine 2 tablespoons white vinegar with enough milk to get to 2 cups. Sit for 5 minutes.

Instructions

1. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt . Set aside.

2. In a separate bowl, mix together the wet ingredients: buttermilk or substitute, melted butter, egg, and vanilla.

3. Add the flour mixture to the wet ingredients. Mix together until just combined. Batter might be lumpy.

4. Heat a non-stick griddle on low. Pour the batter onto the griddle in ¼ cup measurements.

5. Sprinkle chocolate chips onto each pancake.

6. When the batter starts to bubble and the underside is golden brown, flip the pancakes and cook the other side until cooked through.

Note: I’ve learned that it’s better to sprinkle the chips onto the pancakes on the griddle. I originally added the ½ cup of chips to the batter, but I ended up with some pancakes with A LOT of chips and some pancakes with hardly any. It wasn’t consistent.

Print recipe for Chocolate Chip Pancakes.

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My New Favorite Pancake Recipe

I shared a new recipe, Banana Nut Pancakes, over at The Happy Housewife this week. These are my new favorite pancakes. I also offered a tip that intensifies the banana flavor and prevents the pancakes from being mushy.

If you love bananas, you're going to LOVE these pancakes!

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Banana Walnut Baked Oatmeal

I am running a half marathon in May. I head out the door for my training runs early in the mornings before my family wakes up and I'm starving when I get back to the house. This Banana Walnut Baked Oatmeal hits the spot. It's hearty, nutty, tasty and gets me through the morning.

Banana Walnut Baked Oatmeal

Ingredients

• 2 cups old-fashioned oats, uncooked
• ½ cup packed brown sugar
• 1 tsp baking powder
• 1 ½ cups 2% milk
• ½ cup homemade applesauce, or store-bought
• 1 tsp vanilla
• 2 Tbsp butter, melted
• 1 large egg
• 2 over-ripe bananas, mashed
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 375 degrees.

2. Mix the oats, brown sugar, and baking powder. Add the milk, applesauce, butter, and egg and mix well. Fold in the bananas and walnuts.

3. Prepare a baking dish with non-stick spray. Pour the batter into the dish and sprinkle the pecans on top. Bake at 375 for 20 minutes.

Print recipe for Banana Walnut Baked Oatmeal

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Homemade Fruit and Nut Granola

Store bought granola can be so expensive and I rarely buy it. But I really do enjoy granola and as I was looking for ideas to use up the shredded coconut last week, I realized that I had all of the ingredients on hand to make a homemade batch. Homemade granola is very easy to alter. If you don't have one ingredient, substitute it with another.

I must confess a little secret. Granola is the main reason that I gained the freshman 10 in college. I have always been a cereal nut (pun intended), so I was enthralled by the wall of cereal dispensers in the school's cafeteria. I had never had granola before I went to college and realized quickly that I LOVED it. I ate granola for all 3 meals. I had it with milk for breakfast and with ice cream for lunch and dinner...so you can easily see where the 10 pounds came from.

Enjoy!

Homemade Fruit and Nut Granola

adapted from Cooking Light

Ingredients

• 3 cups old-fashioned oats (uncooked)
• ½ cup toasted wheat germ
• ½ cup unsweetened coconut
• ½ cup your choice of chopped nuts, such pecans, almonds, walnuts
• 1 ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup water
• ⅓ cup honey
• ⅓ cup maple syrup
• 2 tablespoons brown sugar
• 2 tablespoons coconut oil or canola oil
• 1 cup your choice dried fruit, such as cranberries, raisins, apricots

Instructions

1. Preheat oven to 325 degrees.
2. In a large glass bowl, mix together the oats, wheat germ, coconut, nuts, cinnamon, and salt. Set aside.
3. In a small saucepan, combine water, honey, maple syrup, brown sugar, and oil. Bring to a boil.
4. Carefully pour the mixture into the large bowl with the oats. Stir together to combine well.
5. Spray a large rimmed cookie sheet or jelly roll pan with non-cooking spray. Pour the oats onto the pan and bake for 35 minutes, stirring every 10 minutes.
6. Remove from oven and carefully pour the granola back into the large glass bowl. Stir in the dried fruit. Allow to cool completely.

Print recipe for Homemade Fruit and Nut Granola.


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This post is linked to Frugal Days, Sustainable Ways and Your Green Resource at The Greenbacks Gal.

Blueberry and Pecan Baked Oatmeal

We are big fans of hot oatmeal for breakfast, but I usually make it in the microwave. This recipe comes together quickly even though it is baked and makes a hearty start to your day.

I have to be careful, because I could easily polish off the entire pan myself, but I would have one angry husband.

Blueberry and Pecan Baked Oatmeal

• 2 cups old-fashioned oats, uncooked
• ½ cup packed brown sugar
• 1 tsp baking powder
• 1 ½ cups 2% milk
• ½ cup homemade sugar-free applesauce, or store-bought
• 1 tsp vanilla
• 2 Tbsp butter, melted
• 1 large egg
• 3/4 cup frozen or fresh blueberries
• ¼ cup chopped pecans

1. Preheat oven to 375 degrees.

2. Mix the oats, brown sugar, and baking powder. Add the milk, applesauce, vanilla, butter, and egg and mix well. Fold in the blueberries.

3. Prepare a 11 X 7 inch baking dish with non-stick spray. Pour the oatmeal batter into the dish and sprinkle the pecans on top. Bake at 375 for 20-25 minutes.

Enjoy!

Print recipe for Blueberry and Pecan Baked Oatmeal.

This post is linked to Real Food Wednesday at Kelly the Kitchen Kop and $5 Dinner Challenge and Your Green Resource at The Greenbacks Gal.

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Pineapple Zucchini Muffins (and my very first giveaway)

I love muffins. I bake a big batch and then store them in the freezer. This is great portion control for me. If they are in the freezer, I won't eat the whole batch in 24 hours. Instead, I enjoy at my leisure for breakfast or a snack with my coffee.

Most of my muffin recipes call for vegetable oil, but when Tropical Traditions sent me a jar of certified organic coconut oil to review, my wheels started turning. At the same time that I received the oil, I had more zucchini than I knew what to do with, so I baked up a batch of these Pineapple Zucchini muffins and used the coconut oil in place of the vegetable oil. The result was delicious. They have a subtle coconut taste and they smell so coconut-y. I am really enjoying snack time.

I enjoyed these muffins so much, that I am very excited to try the coconut oil in other recipes. The possibilities must be endless. I plan on perusing the Tropical Traditions coconut recipes on their blog for more ideas.

Pineapple Zucchini Muffins

• 3 eggs
• 1 cup coconut oil
• 2 cups sugar
• 2 tsp vanilla
• 2 cups shredded zucchini
• 1 (10 oz) can crushed pineapple, drained
• 3 cups flour
• 2 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 1 tsp nutmeg
• 1 ½ tsp cinnamon
• 1 cup chopped walnuts, optional

Preheat oven to 350 degrees.

Mix together the eggs, coconut oil, sugar, and vanilla. Stir in the zucchini and pineapple.

Mix together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add to the zucchini mixture and stir until combined. Stir in the walnuts.

Pour into a greased muffin pan. This batter makes 24 muffins.

Bake at 350 degrees for 25 minutes or until golden and a toothpick comes out clean.

Print recipe for Pineapple Zucchini Muffins
.

Welcome to my VERY FIRST Giveaway!

THIS GIVEAWAY IS NOW CLOSED. CONGRATULATIONS TO BETH!

Giveaway Details:
One quart jar of organic coconut oil will be given away to one lucky winner.

You have up to three chances to enter to win the coconut oil:

1. Subscribe to Tropical Traditions’ email Sales Newsletter, then come back and leave a comment telling me you subscribed. Twice a week you will receive the Sales Newsletters that feature weekly sales discounts, FREE product specials, FREE recipes, and much more.

2. Like Tropical Traditions on Facebook and then come back and leave a comment telling me so.

3. Follow @troptraditions on Twitter and then come back and leave a comment telling me so.

This giveaway is open to U.S. and Canadian residents only.

I’ll randomly choose a winner at 6:30 am EST on Monday, September 12. Please use a valid email when commenting, so that I may contact you if you win.

Good Luck!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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Sausage and Swiss Chard Frittata

Frittatas are so easy to whip up. They are also an opportunity to be creative and clear out your refrigerator all at once.

We received the Swiss chard in our CSA box last week and I had some breakfast sausage in the freezer that I wanted to use up. This frittata was so savory and delicious that my 5 year old asked for a second helping. And even my 3 year old, who was pretty sure she wasn't going to like it, gobbled it up.


Sausage and Swiss Chard Frittata

• 1 Tbsp olive oil
• ½ red onion, chopped
• 1 garlic clove, minced
• 1 lb sausage, casings removed. Use your favorite variety. I used turkey, breakfast sausage.
• ½ - 1 full bunch Swiss chard, washed, dried, chopped fine.
• 6 large eggs
• ¾ cup Parmesan
• ½ cup milk
• 2 Tbsp flour
• ¼ tsp pepper
• ¼ tsp salt

Preheat oven to 350 degrees.

In a large skillet, heat olive oil over medium heat and add onion and sausage. Break up the sausage into tiny pieces as it cooks. Cook sausage completely. Add Swiss chard and cover. Cook to wilt in about 3 minutes. Pour sausage mixture into a 9-inch pie plate prepared with non-stick cooking spray.

In a mixing bowl, add the eggs, Parmesan, milk, flour, salt and pepper. Whisk completely. Pour over the sausage mixture in the pie plate.

Bake for 30 minutes or until eggs are set.



I served with a garden salad, fruit and fresh artisan bread.

Print recipe for Sausage and Swiss Chard Frittata.

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This post is linked to $5 Dinner Challenge and Tasty Tuesday and Real Food Wednesday at Kelly the Kitchen Kop.

Oatmeal ~ A Quick, Healthy & Inexpensive Breakfast

We take breakfast very seriously at our house. It is the first thing that I think about in the morning and I have passed that on to my kids.

When my oldest was about 2, we noticed that she was possibly developing pink eye as we were putting her to bed one night. I didn't sleep well that night, certain that my daughter was going to wake up screaming because she would be unable to open her eyes. Morning came and we heard her yelling, "I want faffle, mama, I want faffle". When I went to get her, she was standing in her crib, with her eyes pasted completely shut from pink eye and all she could think about was her favorite waffles for breakfast...that's my girl.

One of our favorite breakfasts is hot oatmeal. It is so easy to make and easy to adapt to your taste. It makes for a very hearty breakfast. When my kids eat it in the morning, I don't worry that they are going to be starving in about an hour.

It is also relatively inexpensive. A 42 oz container of name brand oatmeal has about 30 (1/2 dry) servings and costs about $3.69, which calculates to about 12 cents a serving. This would go down even more if you buy the oatmeal on sale and with a coupon, or buy the store brand. Price dictates whether or not I buy Quaker Oats or the store brand. I have not noticed a difference in taste or quality between the two.

Hot Oatmeal

• 1/2 cup oats
• 1 cup milk - This is where you can be creative with almond milk, coconut milk or soy.
• 1/4 tsp cinnamon
• 1 Tbsp honey
• 2 Tbsp wheat germ (optional)
• your favorite dried fruit, frozen fruit or fresh fruit. My favorite topping is frozen blueberries.

Mix oats, milk, honey, cinnamon and wheat germ in a bowl. Microwave for 2 1/2 minutes. Stir well. Oatmeal will be very hot, Mix in the toppings and a splash more milk if the oatmeal is too thick.

Enjoy!

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Banana Oatmeal Muffins

If you have over-ripe bananas that no one wants to touch, this is a great recipe to make and have for those 'grab-n-go' mornings. You know those mornings, where you need to eat something, but there is no time to make breakfast for yourself or your family.

This is also a great freezer recipe.

Banana Oatmeal Muffins
adapted from Cooking Light

• 1 ½ cups flour
• ⅔ cup sugar
• 1 ½ tsp baking powder
• ¼ baking soda
• ¼ tsp salt
• ¾ regular oats
• 1 cup mashed ripe bananas - about 2-3
• ⅓ cup buttermilk (don’t have buttermilk - add 1 tsp white vinegar to ⅓ cup regular milk, I use 2%, and let the milk sit for a few minutes)
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• ½ cup chopped pecans or walnuts, optional
• cooking spray

In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and oats. Stir with a spoon or wisk to mix together.

In a separate bowl, combine the bananas, milk, oil, vanilla extract and eggs. Add the dry ingredients. Stir until just moist.

Pour batter into a 12-muffin pan that has been coated with cooking spray. If desired, sprinkle muffin batter with the nuts.

Bake in a preheated 350 degree oven for 25 minutes or when a toothpick inserted in the center of a muffin comes out clean. Cool slightly in pan on wire rack. Remove from pan and cool completely on wire rack.

Makes 12 muffins.

Print recipe for Banana Oatmeal Muffins.

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This post is linked to:

• $5 Dinner Challenge
• Tasty Tuesday at Balancing Beauty and Bedlam

Ham and Asparagus Frittata

Frittatas are easy, delicious, and great for breakfast, lunch or dinner. It is also a dish where you can be creative and take advantage of food in your refrigerator. I had the ham in my freezer and some unused asparagus from a stir-fry dinner the previous night and voila...Ham and Asparagus Frittata.


Ham and Asparagus Frittata

• 1 Cup cooked ham
• 1 Cup asparagus, trimmed and cut on diagonal into 1 inch pieces
• 1 Cup shredded sharp cheddar cheese
• 1/4 tsp ground pepper
• 2 tsp dijon mustard or Dijonnaise
• 2 Tbsp all-purpose flour
• 4 eggs
• 2 egg whites

Preheat oven at 350 degrees. Coat 9 inch pie pan with non-stick cooking spray.

In a mixing bowl, whisk the pepper, dijon, flour, eggs, egg whites until smooth.

Stir in the ham, asparagus and cheese.

Pour mixture into the pie plate.

Bake at 350 degrees for 30-35 minutes or until it is set in the middle and golden on top.

Enjoy!

...but don't let the serving size in this next picture fool you. The four of us finished the entire frittata at dinner.

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This post is linked to:

• 5 Dollar Dinner Challenge at 5 Dollar Dinners
• Tempy My Tummy Tuesday at Blessed with Grace
• Tuesdays at the Table at All the Small Stuff
• Tasty Tuesday at Balancing Beauty and Bedlam
• Foodie Friday at Designs by Gollum
• Ultimate Recipe Swap at Life As Mom

Butternut Squash and Cranberry Muffins

This squash family that was living in my kitchen was roasted last week and is now in my freezer for future use. Butternut squash is one of my favorite fall foods and makes its way to our table a couple times a week during the season. If you haven't tried butternut squash, it is extremely versatile and very healthy. Loaded with fiber, Vitamin A and beta carotene. Butternut squash can be used as a substitute in any recipe that calls for pumpkin.



That is what I did in this recipe. I found it in one of my Cooking Light magazines several years ago and have adapted the recipe a little.



Butternut Squash and Cranberry Muffins
adapted from this recipe in Cooking Light

Ingredients:

• 2 1/4 cups flour
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/4 tsp salt
• 1 cup dried cranberries (could also use raisins)
• 1 cup packed brown sugar
• 1 cup roasted butternut squash
• 1/3 cup buttermilk
• 1/3 vegetable oil
• 1/4 cup molasses
• 1 tsp vanilla
• 2 large eggs

Combine flour, pumpkin pie spice, baking soda, ginger and salt in a bowl. Mix well and stir in cranberries.

In a separate bowl, combine brown sugar, butternut squash, buttermilk, veg. oil, molasses, vanilla and eggs. Stir well with a wisk.

Add the squash mixture to the flour mixture and stir until just moist.

Coat muffin pans with baking spray and spoon batter into pan. Makes about 12-18 muffins.

Bake in 400 degree oven for about 15 minutes or until toothpick comes out clean. Remove from pan immediately and cool on a rack.

If there are any left, these do freeze well. They make a great grab-n-go breakfast.

Some of my previous fall squash posts:

• How to Roast a Butternut Squash
• Cranberry Walnut Acorn Squash Bowls
  

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This post is linked to:

• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All the Small Stuff
• Tempt my Tummy Tuesday at Blessed with Grace
• Ultimate Thanksgiving Recipe Swap at Life as Mom
• Foodie Friday at Designs By Gollum
• Food on Fridays at Ann Kroeker
• Money Saving Mom
• Ultimate Recipe Swap at Life as Mom

Garden Fresh Frittata

We personally don't grow zucchini, but we get a lot of it with our CSA. I made this yummy frittata for dinner and served with a garden salad and fresh fruit. The recipe also includes tomatoes and parsley from my garden. You could easily add, delete and/or switch other garden fresh ingredients that you have on hand. Maybe peppers, squash, peas, etc. Experiment and see what tasty dish you come up with.



Garden Fresh Frittata

• 2 medium tomatoes - diced and placed in a sieve to drain a bit if really juicy
• 1 medium zucchini - grated
• about 1 Tbsp chopped fresh parsley - or a little more or less
• 1 garlic clove - minced or grated
• 1/4 teas. salt
• 1/4 teas freshly ground pepper
• 4 large eggs
• 2 large egg whites
• 2 Tbsp all-purpose flour
• 1 cup cheese - shredded cheddar - or whatever you like or have in the fridge
• 1/4 - 1/2 cup scallions - to your taste

Heat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray. In mixing bowl, whisk together the eggs, egg whites, flour, salt, pepper, garlic and parsley until smooth. Stir in cheese, scallions, tomatoes, and zucchini. Pour mixture into pan. Bake the frittata for 30-35 minutes or until it is set in the center and golden on the top.

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This post is linked to:

• MomTrends
• Tasty Tuesday
• Ultimate Recipe Swap at Life As Mom
• Grow. Eat. Save at $5 Dollar Dinners