In the heat of the pandemic this April, we chose not to leave the house for anything that wasn’t essential.
We, you know, followed the law of the state we were living in.
Thankfully, a lot of people chose the same path (if you were one of them, then I applaud you). This was good for flattening the curve, and helped save a lot of lives, very possibly mine.
It was not good, however, for my grocery shopping game.
There was a period of time there where getting groceries via shopper or delivery was something that I had to wake up at 4AM to book, over a week out, just so I could get a slot amidst the mass of others who were making the same efforts.
I don’t blame them – it was the right thing to do.
Sometimes we just have to adapt and overcome.
This did mean, however, that over a week out, I’d be scheduling two grocery orders, not knowing what would be in stock or what wouldn’t. Eggs, bread, milk, and tortillas seemed to be a hit or miss, and I’d have no clue what would hit and what would miss.
One week, a neighbor kindly offered us fresh eggs from his chickens. Because it had been a couple weeks since we’d managed to swipe some eggs from the store, we accepted. Go figure, that week we just happened to actually get the eggs we ordered. As well as the tortillas and fresh veggies we ordered. The same week that Butcherbox delivered.
Suddenly, we had food. Healthy food.
The heavens sang! I saw opportunity, and I got to work, meal prepping some breakfast burritos to stash in the freezer for when the baby comes.
Note to self: I’ve really got to learn how to can.
For, at the time, nearly seven months pregnant POTSie me, this task was an undertaking. It took me all morning, and I was exhausted when it was done. I left the dishes for M to clean up later, and crashed pretty hard.
I also came down with Plantar Fasciitis later that week, soooo if you’re preggers and trying to meal prep en masse like me, don’t be like me and do it barefoot. Wear orthopedic shoes.
(Isn’t it weird that you suddenly become a 90-year-old woman when pregnant?)
FREEZER BREAKFAST BURRITOS TWO WAYS – Tex Mex & Spinach Mushroom
- 18 Whole Wheat Tortillas (I used 8”, but 10” would be better)
- 12 eggs, scrambled
- 2 tsp dijon mustard
- 1 c milk (i used whole dairy milk)
- 1 lb breakfast sausage, crumbled
- 2 bell peppers, diced
- 1 onion, diced
- 1 hot chili (I used Fresno), diced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 10 oz bag fresh spinach, chopped
- 1 cup mushrooms, washed and sliced
- 2 cloves garlic, minced
- 1 small can black olives, sliced
- 1/2 avocado, chopped
- Cooking fat
- Salt & Pepper
PREP IT
I made two types of burritos, using the same proteins and different veggies. You could be smarter than I am and do all of your prep work ahead of time so you’re not spending over two hours on your feet.
Dice 2 bell peppers, a Fresno chili, and an onion.
Wash and slice a half package of button or portabella mushrooms.
Chop or shred a bag of fresh spinach.
Crack and scramble a dozen eggs with dijon mustard, garlic powder, salt and pepper, and a cup of milk.
Mince a couple cloves of garlic.
Slice up black olives and avocado, shred cheese if you want some of that as well.
COOK IT
Fry up a pound of sausage on medium heat in one large pan (I used pork, but turkey would be good too – you’d just need to add some fat) while you put a light sauté on the spinach and mushrooms with a little minced garlic in another. The veggies will cook fast, so keep a close eye on it and transfer it to a bowl when the mushrooms are darker and the spinach is wilted. Now you’ll want to soften the peppers, chili, and onion in the veggie pan with a sprinkle of chili powder and cumin, and the rest of the minced garlic. You just want these to soften a smidge, so it won’t take more than five minutes or so.
Once the sausage is browned, pour in the eggs, stirring every couple minutes with a spatula to get the goods off the bottom of the pan. There’s a lot in there, so low and slow is a solid answer here, otherwise you’ll wind up with crusty, rubbery eggs.
WRAP IT
For this step, I liked having everything laid out in front of me. I laid out pieces of aluminum foil (you don’t need as much as you think), and set a whole wheat tortilla on top, and had my bowls of fillings all laid out. I got out spoons thinking I’d distribute like a lady, but wound up doing it cave man style with my bare hands.
Whatever. The people eating it won’t care.
I scooped out a small portion of egg-sausage mix into each tortilla, then spooned on some veggies. I topped it off with fixings – olives, avocado, or cheese, and then struggle bussed my way through trying to roll these suckers tight enough that they won’t fall apart when consumed later.
FREEZE IT
Each burrito got rolled into aluminum foil, individually labeled, then slid into a gallon-size freezer bag, which was also labeled.
When it’s time, the burritos will be rescued from the foil and microwaved in a paper towel for a minute to a minute and a half, slathered in salsa or hot sauce, and consumed.
See what else I’m cooking for Baby Meal Prep.
