Here is a tasty egg burrito recipe that a coworker used to make on Sundays to have a week's worth of breakfast wraps in the fridge ... just nuke em in the microwave to warm up and you're ready to hit the road ... she used to eat them on the drive to work. Me? I like to make them for road trips or picnics to keep in a small cooler for food on the road ...

Saute small pieces of meat that you like until cooked through ... such as bacon, sausage, ground meat, italian sausage, minced ham ... set aside to cool on a paper towel lined plate.

While the meat is cooking, cut up whatever veggies float your boat .. onion, bell pepper, mushrooms and sometimes also add in celery and/or spinach and tomato. In the same pan you cooked your meat, saute the veggies until al-dente cooked ... set aside to cool in a bowl.

Depending on how much egg to veggie and meat ratio you like, while your veggies are cooking, break up to 12 eggs in a bowl and whisk together. You can add half-and-half or cream if you like, a little bit will do ... like perhaps 1/4 cup for 6 eggs. In the same pan you cooked your veggies, cook the eggs to a semi-firm to firm (but not hard) texture of scrambled egg. ... set the pan aside to cool when the eggs are cooked.

Optional -- while the eggs are cooling, grate some cheese to use as a topping
also optional -- seasonings of your choice. I usually use pepper and sometimes add in fresh or dried herbs. Depending on what kind of meat you use, you may or may not want to add salt.

Assemble the breakfast egg burrito .... lay out your rounds of wraps ... I generally use the 12" rounds of whole wheat burrito style tortilla wraps, but you can also make small ones by using the 6" rounds instead.

Spoon some egg into the middle of half the burrito wrap and then add on some of the cooked veggies and some of the cooked meat. Season to taste with salt and pepper, herbs, etc. Sprinkle on a little bit of shredded cheese ... and roll up the wrap by folding the top over the filling, then the two sides, and then completing the roll to the end ... like a burrito.

Wrap each burrito in paper ... microwaveable plastic wrap, waxed paper, parchment paper ... and stack em on a plate in the fridge for later.

I love fritatas so make a lot of these! 6 eggs cracked in a bowl, mix with a little milk, herbs, salt and pepper then I add peppers, cooked sliced baby boiled potatoes, a little ham and a sprinkle of cheese. Place in a baking tray and cook for around 25 mins. Delicious with salad, veg or beans and lovely cold and warmed through. Perfect for lunch boxes x

My favorite way to have eggs is an omelet. Since nobody needs a recipe for that I bring you Eho-Maki which I made to celebrate the first day of spring.


Yeah, that's right. Basically it's an omelet rolled up into a sushi roll. I use any vegetables I like and leave out the fake crab since I can't be bothered to buy it.

One of my favorites is an avocado egg salad. It's super simple and delicious! 2 hard boiled eggs, chopped. 1 avocado, lemon juice and salt and pepper. Mixed together! I like to make lettuce wraps with the egg salad in it or a sandwich.

French Toast: wholemeal bread. 3 eggs whipped. add a little milk. Some butter in pan, heated. Dip bread in egg mix, and place in pan, turning when golden. Enjoy with tomatoes & avocado.

My favourite omelet is 2 eggs, sautéed spinach and mushrooms, onions and swiss cheese. Yummy!

I absolutely love deviled eggs. Very simple recipe- in a bowl chop up your hard boiled yolk and in another combine reduced calorie mayo, a little mustard and paprika. Mix together until you have a smooth consistency. Stuff eggs and sprinkle more paprika on eggs, refrigerate and enjoy

https://www.facebook.com/stacy.cobb.94/posts/1086603364694665

I don't like to cook and am always looking for easy recipes, and one of my favorites is a "healthy" egg mcmuffin using frozen egg white patties: Toast an English muffin. Microwave 1 egg white patty for 90 seconds. Add a slice of American cheese to the top and put back into the microwave for 10-15 seconds. Place onto muffin and enjoy! I sometimes add another slice of cheese on the bottom and/or some chipotle mayo for spice. Delicious and ready in 2 minutes.

This is my favorite! Make a batch of them Sunday night and they're perfect for on the go or a little mid morning snack at work!

3 cups broccoli florets
4 ounce (6 strips) turkey bacon
9 eggs
3 egg whites
1/2 cup 2% milk
1/2 cup grated cheddar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. Heat oven to 375 degrees . Bring a large pot of lightly salted water to a boil. Add broccoli. Cook 3 minutes; drain. Roughly chop and cool slightly. Set aside.
2. Meanwhile, heat a skillet over medium heat. Cook bacon until slightly crispy, 8 to 10 minutes. Dice and set aside to cool.
3. Whisk eggs, egg whites and milk. Stir in cheese, salt, pepper, broccoli and bacon.
4. Coat a 12-cup nonstick muffin tin with nonstick cooking spray. Ladle mixture among cups. Bake at 375 degrees for 20 to 25 minutes, until cooked through.
5. Cool slightly. Remove quiches with a small offset spatula. Cool completely and refrigerate.
6. To serve: Wrap in a paper towel and microwave for 30 to 45 seconds, until warm.

http://addictedtofood.me/2032417-15435564

I don't do alot of cooking....but I can scramble up some mean eggs!

2 eggs
1/2 c Fat Free half & half
4-5 Slices Sargento Pepper Jack Cheese (thin sliced)
Onion & bell pepper

Heat a pan w/some EVOO and scramble it all together. When fully cooked put on a plate (in my case a paper plate so I don't have to do extra dishes!) Top w/salsa and sliced jalapeños. Enjoy!

celtikgirl wrote: »

My favorite egg recipe is the one with the peanut butter filling and chocolate coating, but I don't suppose that is what we're really supposed to post here. So I will go with a nice spring favorite.

I have friends who raise chickens and keep us supplied with beautiful multi colored fresh eggs. The bowl full of pastel colored eggs is almost too pretty to destroy for an omelette, but I have no mercy. I make this for dinner and it serves at least 2, sometimes 3.

1 Cup asparagus, steamed and cut into bite size pieces
1 leek, thinly sliced and gently sauted
2-3 strips of bacon crumbled
1 cup Mushrooms, sliced, gently sauted (or canned if that's your thing)
3-6 large eggs, well beaten
1/4 cup italian blend shredded cheese

Warm the first four ingredients in a skillet sprayed with cooking spray. Pour the eggs over everything and either cook omelette style, or if you are like me and too impatient to be pretty about it, just keep stirring until everything is mixed up and the eggs are cooked. Plate and top with cheese to your liking.

Definitely lol'd over the peanut butter egg!! Love them too!!

Just for variety: egg drop soup.

Get your favorite stock to boiling then crack your egg and drop it in whilst stirring the broth with a fork. Leaves yolk whole and whites finely distributed. Fastest!

If you'd rather, whisk the egg before adding it. Still stir when adding. Which I prefer. Now both yolk and white are thin strands that float on soup. I usually use chicken stock and add some cooked chicken which I get hot before adding the egg.

I percieve that Asian restaurants tend to add corn and xantham gum or flour to thicken the soup.

llmg970 wrote: »

This is what my hubby makes on the rare occasion he makes breakfast. I will say this is one of the blessings of him having diabetes. He is taking a more active part in meal planning

I was about to post a recipe for this! Great minds think alike!

I use ham instead of bacon, place thinly sliced ham in muffin cups. Crack 1 egg in each cup. Bake at 375 for 15-20 minutes.