This doesn’t really count as me straying from desserts or baked goods right? I mean I made a pie crust and did bake it, so I figure that counts. It’s just that I don’t think I’ve ever posted anything on the blog that was actually dinner, and it feels like I’m breaking the rules. (I know it’s my blog and I can post whatever I want but you know what I mean.)

As I mentioned last week, two of my goals for the new year are to cook more (vs. mostly baking,) and to stop comparing myself to others. One of my biggest faults in this department is trying to figure out exactly what I should and shouldn’t post on The Baker Chick. You may say, “It’s your blog- post whatever you want!” and you’re probably right, but I have always wanted this space to have a through-line, so my readers know what they’re going to get when they stop by. Does that mean I can still post about my personal life? What about savory food and dinners? Will you guys be as interested in a meal as you are in a fabulous dessert? Well- I figure I can spend my time worrying and wondering, or just go for it and see what happens. This recipe has truly made my life so much easier and I think it’s worth sharing! And- an hour in the kitchen has created home-cooked breakfast for 2 weeks which is a big deal for this non-breakfast-eating gal..

The idea here is to make a huge batch of breakfast burritos that can easily be frozen for a quick hearty breakfast that requires little effort to heat and eat. Obviously these can be adapted to your taste based on what you have around. I scrambled my eggs with some sauteed onion and green pepper and topped each burrito with cheddar, crispy bacon and a bit of hot salsa. They are then wrapped tightly in plastic wrap and put into a freezer bag. The batch I made yielded 15 burritos, but you could obviously make even more if you have a large family.

I used whole wheat tortillas which can be a little slimy when microwaved. To remedy this: I highly suggest nuking them for 60 seconds followed by a trip to the toaster oven, regular oven or even a frying pan to crisp up the wrap and add a wonderful texture.  Is it too soon to say I’m a breakfast convert?