Whole grain, egg and veggie-filled wraps that can be enjoyed at anytime of the day.
Keyword: Breakfast, Whole grain
1largepotato (white or sweet)chopped
2 tspvegetable oil
1/2poundprotein (breakfast sausage - skin removed, ground chicken or turkey, bacon, or beans)
salt and pepper to taste
10whole grain tortillas
Bring a small saucepan of salted water to a boil. Add the chopped potatoes and cook until tender, about 7 minutes. Drain and let cool.
Heat half the oil in a pan over medium heat. Add the chosen protein, chopped peppers and onion, break the meat up into small pieces until cooked through.
Add the potato to the protein and vegetables and cook over medium-low heat until combined. Remove from heat.
In a medium bowl, whisk the eggs together with the milk, salt and pepper. Heat the remaining oil in a large nonstick pan over medium heat. Add the egg mixture and cook, stirring to scramble, until just cooked through. Remove from heat immediately. Do not overcook.
Top each tortilla with the protein mixture, eggs then sprinkle with cheese. Roll up into a burrito and place on a parchment-lined baking sheet. Repeat with all the tortillas. Serve immediately or freeze the burritos on a sheet pan for approximately 1- 2 hours. Once frozen, wrap each burrito in parchment paper and store in a large freezer bag for up to 3 months. To re-heat, leave in parchment paper and place on a microwave safe plate. Microwave on high for 2 minutes, or until warmed through.
Recipe adapted from and contributed by Glenlawn Collegiate as advertised in Manitoba School and Childcare Recipe Collection eBook.