The somewhat satisfactory gas station donut holds a time and place, but step back into your breakfast power.  Amp up your mornings by creating some breakfast sensations to get your mind and body flowing for the day.  These are quick and easy (and are much better than those stale donuts), we promise. 

4-Ingredient Freezer Breakfast Burritos

Anytime the word burrito is muttered, the heart skips a beat (scientifically proven).  Whip a batch of these up and you are good to go for many breakfasts’ to come!

The good news doesn’t end there; pair it with a creamy and spicy sauce to amplify your morning’s greatness.  What a way to start the day.

Ingredients

• 1 lb. breakfast sausage (I like to use turkey in place of pork)
• 12 eggs
• Salt and pepper to taste
• 8 thin slices of white cheddar cheese
• 8 100% whole-grain tortillas

 

Instructions

Breakfast Sausage Mixture:

1. Heat a large skillet over medium heat.Add breakfast sausage.Cook until meat is no longer pink.Stir frequently.Remove from heat and set aside.

 

Scrambled Eggs:

1. Beat eggs, salt and pepper in a medium bowl until blended.
2. Lightly coat a large nonstick skillet with olive oil spray.Pour in egg mixture.As eggs begin to set, gently pull the eggs across the pan with a spatula forming curds.
3. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains.Don’t stir constantly.Remove from heat.Set aside.

 

Assembly:

1. Place 1 slice of cheese in the center of each tortilla.Add about 1/12 of the eggs and 1/12 of the sausage to the tortilla.Fold the slices into the center of the tortilla and then roll into a burrito.Burritos can be individually wrapped in parchment paper (if you plan to heat in microwave) or aluminum foil (if you plan to heat in the oven) and placed into an airtight bag and placed in the freezer.

 

To Heat Burritos:

• Oven: Bake breakfast burritos (foil and all) in the oven that has been heated to 425 degrees for 45 minutes.Halfway through the cooking process, flip the burritos so that they cook evenly.
• Microwave: Remove the foil from the burrito and microwave for about 90 seconds (cooking time will vary depending on the size of your burrito).Allow the burrito to cool before enjoying.

 

NOTES

You can also heat the burritos in the oven at 350 degrees right after you assemble them and serve immediately.  I do like to freeze the leftovers because the burritos can become soggy if stored in the refrigerator. 

 

Inspired by Simply Sissom.

LKK Recommendation: Sriracha Mayo (for dipping or drizzle on burrito during assembly stage)

 

Chili Garlic Breakfast Quesadilla

Right up there with burritos are the infamous breakfast quesadillas.  Dive into the crunch and your day will flourish from this flavor-packed euphoria.

Ingredients

• 1 large egg
• 1 small tortilla
• 1 tsp chili garlic paste
• ¼ cup shredded cheddar
• ½ cup fresh spinach

 

Instructions

1. In a non-stick skillet, fry your egg until it is set.I like to leave the yolk just slightly runny but beware: the runnier the yolk, the less portable the quesadilla (and there is nothing worse than dripping egg yolk down the front of your shirt before you even get to work.Trust me).
2. While the egg cooks, smear 1 tsp of chili garlic paste on one half of the tortilla.Top that side with ¼ cup of cheese.When the egg is finished, place the egg on top of the cheese (the heat helps it melt) and then put the spinach on top of the egg.Fold the tortilla over and return it to the pan (keep the heat on).
3. Cook each side of the quesadilla until it is golden brown and crispy (1-2 min each side).Be careful to not spill the contents of the quesadilla out as you flip it.The spinach likes to escape.
4. Wrap your crispy quesadilla in a paper towel and enjoy on the go.

 

Inspired by Budget Bytes.

LKK Recommendation: Chili Garlic Sauce.

 

Breakfast Fried Rice

Fried rice with crispy bacon bits for breakfast?  Say no more. 

Ingredients

• 5 slices of bacon
• 1 tablespoon sesame oil
• 3 green onions, thinly sliced
• 3 cups day-old cooked rice, at room temperature
• ⅓ cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted
• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon unsalted butter
• 2 eggs

 

Directions

1. In a heavy-bottomed skillet over medium heat, cook the bacon, turning it until it’s browned evenly.Remove the bacon from the pan and let drain on paper towels.Once the bacon is cool enough to handle, roughly chop.
2. In a large skillet over medium heat, warm the sesame oil until shimmering.Add 2 of the sliced green onions, and cook for 2 to 3 minutes.
3. Stir in the cooked rice, breaking up any large clumps.Add the soy sauce, rice vinegar, bacon, toasted sesame seeds, and crushed red pepper flakes.Stir to fully incorporate the ingredients and cook for5 minutes, or until warmed through.
4. In a non-stick skillet over medium heat, add the butter.Crack the eggs into the skillet and immediately cover the pan with a lid.Cook until the egg white is cooked through and the egg yolk is barely set, approximately 5 minutes.
5. Place a fried egg on top of each bowl of breakfast fried rice and garnish with the remaining sliced green onion.Serve immediately, being sure to break the yolk over the rice so it can act like a sauce.

 

Inspired by Food52.

LKK Recommendation: Less Sodium Soy Sauce (No Preservatives Added)