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madbakerThis week's Resolution Recipe: Veg Breakfast Burritos.
"This is truly the most satisfying meal prep breakfast to make for a grab-and-go meal that truly ticks all the boxes!"
8 eggses
1 cup full-fat cottage cheese (if you use low-fat, your filling might be watery) (see what didn't work)
pinch salt
1/4 tsp pepper
1/2 tsp garlic powder (Ha! I used minced whole garlic, and... more.)
1/2 tsp chili powder (Ha! Ditto)
1 Tbsp olive oil
2 cups frozen riced cauliflower
2 cups baby spinach, roughly chopped
1 1/2 cups shredded cheddar cheese
15 oz canned black beans, drained and rinsed
1/3 cup salsa
6 large flour tortillas
Whisk together the eggses, cottage cheese, garlic, and spices until combined. Heat oil in a skillet. Add cauliflower and spinach and cook until all the moisture evaporates and the spinach is wilted, about 5 minutes. Pour in the egg mixture and stir frequently until the eggses are cooked through and scrambled, about 8 minutes. Remove from heat and stir in the shredded cheese.
In a small bowl, mix the beans and salsa. Lay out 6 tortillas on a clean surface. Divide the scramble evenly between the tortillas, placing the filling in the center. Then divide the bean mixture evenly on top of the eggses. Roll the tortillas, tucking the sides in as you roll.
Toasting (optional): wipe out the skillet and place over medium-high heat. Spray with oil then cook the burritos until golden-brown, about 2 minutes per side.
Let cool before wrapping individually for freezing. To reheat, thaw overnight, then cook in an air fryer or oven at 350° for 15-18 minutes.
What worked: They were okay. They made nine I think? They were adequate "grab and reheat in the office" breakfasts - certainly easy and filling on the day. The cauliflower added fiber while not being noticeable.
What didn't: I used low-fat cottage cheese because full-fat is not sold anywhere. As promised, it made the eggses watery; I drained that off before using. Generally speaking, even with "more" they needed more flavor; I drenched them in leftover salsa.
I couldn't be arsed to brown them, and I reheated in a microwave for 2 minutes because that's what we have in the office. Either/both browning and air-frying would be superior.
Will I make it again? I might. I can't eat the same thing more than about a week at a time, so having these as an option is reasonable.
"This is truly the most satisfying meal prep breakfast to make for a grab-and-go meal that truly ticks all the boxes!"
8 eggses
1 cup full-fat cottage cheese (if you use low-fat, your filling might be watery) (see what didn't work)
pinch salt
1/4 tsp pepper
1/2 tsp garlic powder (Ha! I used minced whole garlic, and... more.)
1/2 tsp chili powder (Ha! Ditto)
1 Tbsp olive oil
2 cups frozen riced cauliflower
2 cups baby spinach, roughly chopped
1 1/2 cups shredded cheddar cheese
15 oz canned black beans, drained and rinsed
1/3 cup salsa
6 large flour tortillas
Whisk together the eggses, cottage cheese, garlic, and spices until combined. Heat oil in a skillet. Add cauliflower and spinach and cook until all the moisture evaporates and the spinach is wilted, about 5 minutes. Pour in the egg mixture and stir frequently until the eggses are cooked through and scrambled, about 8 minutes. Remove from heat and stir in the shredded cheese.
In a small bowl, mix the beans and salsa. Lay out 6 tortillas on a clean surface. Divide the scramble evenly between the tortillas, placing the filling in the center. Then divide the bean mixture evenly on top of the eggses. Roll the tortillas, tucking the sides in as you roll.
Toasting (optional): wipe out the skillet and place over medium-high heat. Spray with oil then cook the burritos until golden-brown, about 2 minutes per side.
Let cool before wrapping individually for freezing. To reheat, thaw overnight, then cook in an air fryer or oven at 350° for 15-18 minutes.
What worked: They were okay. They made nine I think? They were adequate "grab and reheat in the office" breakfasts - certainly easy and filling on the day. The cauliflower added fiber while not being noticeable.
What didn't: I used low-fat cottage cheese because full-fat is not sold anywhere. As promised, it made the eggses watery; I drained that off before using. Generally speaking, even with "more" they needed more flavor; I drenched them in leftover salsa.
I couldn't be arsed to brown them, and I reheated in a microwave for 2 minutes because that's what we have in the office. Either/both browning and air-frying would be superior.
Will I make it again? I might. I can't eat the same thing more than about a week at a time, so having these as an option is reasonable.
