Quick and easy breakfast!

Jason gets up EARLY in the mornings. I am a morning person, but not that early. I don't get up with him for two reasons, first - he would hate it. His mornings are his time to have peace and quiet and drink coffee until he can open his eyes. He has no desire to have a chattering, energetic wife running around asking questions and "helping" him. The second reason is that I don't want to get up that early. I am tired people. Perpetually. Part of it is the season of life I'm in, part of it is because I suffer from insomnia. Part of it is because I could stand to lose a few pounds. Once I get up, I'm running, but I need to sleep at least 8 hours per night. Always have, even when I was little.

Funny story - when my husband and I were dating, I never had a curfew. It wasn't because my Mom didn't care about what time I'd get home, it was because she KNEW where ever I was and what ever I was doing - I was going to be asleep by 10 p.m.

When Jason would pick me up to go out, she'd just tell him to bring me home when he was done hanging out. Haha.

The worst part of this story - she was absolutely correct. Where ever we were, (usually Jason and his friends were playing pool or chatting), I'd curl up in a chair or on a couch and go to sleep. He'd usually wake me up at 11 or 12 and take me home. He was able to hang out with his friends, and I got to go to sleep. Best of both worlds!

The point of all of that - is that I needed to find a way to make sure Jason is eating breakfast, while NOT getting up and being in his way in the mornings. I was watching a YouTube channel, and the woman was talking about freezing breakfasts for her and her husband. Well, duh! What a great idea. So I "created" these breakfast burritos. It's super easy (recipe below) - I just make them, let them cool, wrap them in parchment paper, then aluminum foil, and throw them in the freezer.

Every night, when I'm putting his lunch in the fridge - I just take one from the freezer and throw it in the fridge. In the morning, he just removes the foil and microwaves it.

Breakfast Burritos

This makes 6 Breakfast burritos

• 12 eggs
• Cooked bacon (6 - 12 slices) or crumbled, cooked breakfast sausage
• 2 Tbsp butter (or you can use 2 tbsp of bacon or sausage grease if you have it)
• As much Sriracha as feels good
• Shredded or sliced cheese - 6 pieces (or about half a cup -shredded)
• Salsa - 1/2 jar
• 6 LARGE tortillas (they are called Burrito size)

Add your eggs to a large bowl. I would recommend cracking them into a smaller bowl then add them, one by one, to this larger bowl. Just in case you get a bad egg or have a shell issue.

Place a strainer over a second bowl and add your salsa to the strainer. This will allow the "juice" to collect in the bowl. Salsa tends to be very wet - and this helps eliminate the "soggy burrito" issue.

Using a fork, or preferably a whisk, whip your eggs. I mean really whisk them. Beat the heck out of them. This is how you get fluffy, yummy eggs. Don't add milk, just whisk the heck out of them until they are foamy and full of air.

Add salt and pepper and as much Sriracha as you can handle, to your whisked eggs. If you don't like pepper in your eggs (I'm talking to you - my dear, weirdo Sis in Law), then just leave it out. Now whisk the heck out of them some more.

Using a non-stick pan or iron skillet, melt 2 tbsp of butter over medium heat - or alternatively, if you cooked your bacon or sausage in the pan, just leave about 2 tablespoons of grease in the pan and skip the butter.

Add your whisked eggs all at once and LEAVE IT ALONE for a minute or two. This will allow the eggs to start cooking and give you larger bits to add to the burritos. Cook your eggs to just UNDER what you would consider done. You want them to be a little under cooked, so that when you microwave your burrito, your eggs don't get rubbery.

Assemblage: This is important - add your cheese FIRST. This adds a moisture barrier to the tortilla. No soggy Burritos!

Add the cheese, then your meat of choice (if using), your eggs, and then, your drained salsa. If you're feeling it - maybe a dried off jalapeño slice or two as well. Fold the two sides together, then roll starting at the bottom and moving towards the top.

Voila! Just allow to cool on the parchment paper, for about 15 minutes, then roll in the parchment paper, and cover with a piece of foil. Label and put them in the freezer.

Quick note - if you are feeling extra frugal / sustainable - you can put them in a re-usable freezer bag instead of foil - or re-use the foil a few times before RECYCLING - it's aluminum - add you to your soda cans and send them off!

I hope you guys enjoy this tasty recipe and give it a try! Let me know if you like it / try it! Talk soon!