Freezer Breakfast Burritos

Breakfasts during the school week can be hard. I want the kids to be filled up with hearty protein-based meals, but there are only so many dishes of scrambled eggs I can feed them before they get bored. Breakfast burritos are a great alternative. As long as you roll them up tight, seal them in plastic wrap individually, and then seal them air tight in a freezer bag, they'll be good for a month or two, and are perfect to throw in the microwave for a filling and fast breakfast. 

This is the basic recipe for eggs, tomatoes, and cheese, but you can add in anything you like, such as precooked sausage (or breakfast sausage - just be sure to cook it first and then add the remaining ingredients), other vegetables, different cheeses - the possibilities are endless. 

You need:

6 flour tortillas, fajita sized

1 tomato, chopped

1/3 c. red onion

6 eggs

6 tbsp. shredded cheddar

In a skillet, saute the onion in a little butter or olive oil. Add the tomatoes and cook for one minute. Whisk the eggs together with a little salt and add to the pan. Cook until scrambled. Let cool a little. Spoon evenly among the tortillas. Top each with a tbsp. of cheddar. Roll up tightly, seal each in plastic wrap, and place together in a freezer bag. Freeze until ready to use. To use, reheat in the microwave for about 2 minutes. Serve with sour cream and salsa or fresh cilantro and plain yogurt.