Over the weekend I finally started to work out again. I started with the Jillian Michaels – 30 Day Shred
I’m not complaining at all..the soreness afterwards is my favorite part hah and It always helps me to make better food choices throughout the day when I exercise. The hardest part of all of this was doing it with two little ones..Its hard to go the full 27 minutes without interruption and then take a shower afterwards. Both of my boys ended up getting a bath before I got a shower haha So anyone with any tips on working out at home with little ones..other than the obvious; do it while their napping? (Mine don’t nap at the same time..I’m trying to figure out how to change that..advice on that is welcomed too!)
I made these breakfast burritos a couple weeks ago and they’re wonderful! So simple, you can make a bunch at once, freeze them and have breakfast for a week or two, you can change out the fillings to anything that you want! This recipe made six well filled burritos, and I froze them for my hubby to take with him in the mornings. They’re perfectly delicious, the bacon is a wonderful balance to the vegetables, (I luuurve bacon!) but of course you can totally make this vegetarian! It’s fabulous! Enjoy!
Ingredients
- 1 teaspoon Olive Oil
- 8 Slices bacon, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red or yellow bell pepper
- 8 ounces frozen spinach
- 6 eggs
- 1/4 cup milk
- salt and pepper
- 1/2 cup Parmesan Cheese
- 6 Flour Tortillas
Directions
- In a large skillet, over medium high heat, warm up the olive oil
- Toss in the chopped bacon and cook until crisp, about 5-6 minutes
- While the baking is cooking, chop up your red onion, and bell peppers.
- Remove the bacon from the skillet onto a paper towel lined plate.
- Drain half of the bacon grease.
- Toss the onion, peppers, and frozen spinach into the remaining bacon grease, cover, and cook until peppers are tender, stirring occasionally.
- In a medium sized bowl, beat together the eggs, milk, salt, pepper, and Parmesan cheese.
- Once the vegetables are ready, reduce the heat to medium-low and pour in the egg mixture.
- Scrape around until the eggs are fully cooked.
- Add in the bacon and stir to combine everything.
- Scoop out the filling into tortillas, roll up and devour!
Notes
To store burritos for later. Assemble, wrap in plastic wrap, and store them in a large zip lock back in the freezer. When ready to eat them, unwrap from the plastic, loosely wrap in a paper towel and toss them in the microwave for 1 1/2-2 minutes until warmed through!
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