So a new school year has started. We are as busy as ever. I have found myself settled into a pattern of eating a banana and coffee in the morning in the car. Usually I will also have whatever warm dish they have for the students at school for breakfast. Problem is: 1) Sometimes they have cereal which I am not a fan of (blech...lucky charms) and 2) It is not the heathiest food and is hard for me to count calories when I don't know what is in it or brands and there is such variance (sometimes 100 calories or more difference between brands).
So I finally made more breakfast food to put in the freezer so I can grab something on the go. Lets face it...I am not a morning person and no matter how much I convince myself that I can get up, get myself and 2 girls ready, 3 lunches packed and get out the door by 6:55 am AND make and eat hot breakfast in the morning, I cant. And breakfast is the first thing to go!
I contemplated making the breakfast sandwiches again from my last breakfast post and they were tasty, but I like to change it up. I decided I wanted to find an option that was low calorie, but also low carb. Enter chorizo egg and cheese breakfast burritos! I will admit, I ate one while assembling since I hadn't had lunch yet, and oh was it good. I love chorizo and egg! I am excited to start eating these on Monday.
How To:
1. Cook 1-12.5 oz package of your favorite chorizo in a pan large enough to cook 18 eggs in as well
2. Take 18 eggs and beat them in a bowl. Once the chorizo is cooked through, pour the eggs in and scramble them all together. I didn't get a picture of this step but it is pretty basic. You could drain the grease as chorizo is pretty fatty, but fat is flavor and these are pretty low in both calories and carbs, so a few extra grams of fat will be ok here I think. (here are the eggs and cheese I used-cheese is not needed til next step)
3. Shred the cheese. I chose to shred by hand so that I could shred it finer than my food processor would. Also it was only 8 oz and I certainly can handle that. Had I been making multiple batches of these, the food processor would have come out. Once it is shredded, set up your assembly station.
4. I weighed my egg and chorizo mixture to make sure I divided it up evenly. This step is crucial to making sure you are portioning out your calories correctly. I used 2 oz of the egg and chorizo mixture, about .33 oz of shredded cheese and a tortilla. I used these low carb tortillas from La Banderita. Most of why I used these is because they are a tasty, soft large tortilla for only 81 calories. Most other tortillas of any size are at least 100 calories and most are small. The low carb is a bonus. 11 total carbs per tortilla and 6 fiber, so 5 net carbs.
These are the finished product rolled and wrapped in press and seal. They are a good size.
I placed them all in a gallon freezer bag. This should ensure that they freeze well and are not ruined by my freezer. The recipe made 18 of them which should last me 3 1/2 weeks barring my husband getting into them (which will probably happen and is totally fine)
To heat these up in the morning I will probably unwrap, wrap in a paper towel and heat on a level 4 or 5 for about 45 seconds, then hi power for 30 seconds. I will update if I see that it needs more or less time.
Here is the breakdown from MyFitnessPal on the breakfast burritos. They are 253 calories and 5 net carbs. Also, 16 grams of protein...thats what I am talking about right there! I need protein in my breakfast! Again, the fat is a little high, but you could drain the chorizo to lower that or also find a low fat chorizo, or even use ground turkey and add taco seasoning (not the same, but similar flavors and less fat). I don't mind the fat especially since everything else is lower and I can control the fat content of the rest of my meals.
Finally, the important part here...the money. Here's a breakdown on cost:
Tortillas: $2.50 per package 8 tortillas per package so about 31 cents per tortilla $5.58 total
Eggs: $3.50 for an 18 pack
Chorizo: $2.99
Cheese: $3.50
$0.87 Per Burrito
You can't beat that!!! Compare to what you would pay for prepackaged frozen breakfast sandwiches at $1.50 or more each, or $2.00 per fresh burrito at my local breakfast burrito place, or even $1.00 per kolache. This is cheaper, healthier and I can control the portion! If you wanted to go cheaper, you could use cheaper non organic cheese. Honestly the reason I buy this is because it is reasonably priced at HEB and I like that there is no artificial coloring in the cheddar cheese! Also, In fort worth I could get eggs for much cheaper (39 cents a dozen) so depending on your cost for eggs that could lower the cost too! No matter what these are a great option. The eggs and chorizo only took about 10-15 minutes to cook and I think even with weighing and measuring it only took about 30 minutes to put all 18 together. For me it is totally worth it and a working mom win!
