This tutorial was nearly only 9 burritos because my little helper decided to eat as he helped. These are perfect for those mornings when you don’t have time to make something fresh but still want to send the kids off to school with something other than high sugared cereal in their tummies. These breakfast burritos are perfect for quick on the go mornings when you just need to get them out the door fast. We made our burritos in the school holidays and they last a good 3 months wrapped in the freezer before they start to look a little dry from freezer burn. I also microwave my burritos to defrost/heat them in the microwave as I can then leave them unattended, a few times I have cooked them in the pan, only to become busy looking for someone’s shoes or socks and burnt them.
You will need:
1 packet of 10 snack size tortilla wrappers 
(use wholemeal if you like)
1 cup of diced bacon or ham
5 slices of real cheese cut into 1/2 (not processed plastic)
5 eggs
3 tbs milk
1/4 cup of shredded spinach if your kids will eat it.
salt to taste.
This Burrito is created using chopped up omelette so that’s how we will start.
Start by mixing your egg, milk, spinach and bacon together. Pour into a hot oiled fry pan. I used two small pans to make flipping easy but that’s entirely up to you. You just need a thin cooked omelette that you can cut into 2 x 3 inch pieces (approx).
Once your omelette is ready cut into rectangles to fit down the middle of your burritos.
Layout your tortillas and add a squirt of BBQ sauce
and a piece of cheese (kids love this job).
Add the egg pieces and then wrap up each tortilla by folding in the sides and rolling. Wrap with cling wrap and place into a freezer bag.
When you want to eat them, microwave for 40 seconds or toss them into a hot pan or sandwich toaster.
Looking for more quick breakfasts? Check out this Quick Breakfast Cookbook
.
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