For me, the morning has always been my favorite time of the day. There is something special about the sun peeking over the horizon, as it wakes up the world around it. I love the sound of the birds singing, dew on the grass, and watching the flowers open for the day. I take that first sip of coffee and think about how I am going to start mine. Breakfast, I say.

As a working parent, I was always trying to find a healthy breakfast to feed my kids, that did not take too long to make, and was filling at the same time. Breakfast burritos were a solution for me, I could make a batch of them, and whatever I had leftover, I would freeze so my kids could just microwave one, when they wanted. The beauty of this recipe is that you can change out the meat to one you prefer, add or delete the beans, or vegetables, it is a very user-friendly recipe.

Breakfast Burritos

• 12 eggs, whisked
• 1 cup black beans
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 2c shredded cheddar cheese
• 1# bacon, cooked and chopped
• 1 t. Salt
• 1/2 t. Garlic powder
• 1/4 t. Black pepper
• 1/2 t cumin, if you want, I like the little kick, so I use a little more.
• 12 each, either corn or flour tortillas.

Put 2T. vegetable oil in a saute pan, over medium heat, add your onions, and peppers, cook 3-4 minutes, longer if you want your vegetables, real soft, add your whisked eggs, and scramble them all together. When your eggs are cooked, add your bacon, beans and seasonings, mixing it all together. Now it is time to assemble them. I lay my burrito wrappers all out at the same time, and put the filing in, and then roll them, at this point I believe it is personal preference. Put approximately 1/3 cup on each wrapper, about 1/3 of the way down, fold the top over the filling, and then fold in your sides, and roll it up, put aside. Continue making burritos, this recipe does yield 12, but you can make them bigger if you want. At this point, you're done and can serve them, but if you like you can put them in a casserole dish, and freeze, or put them in a 350' oven, for 10 minutes to crisp up the shells.

You can easily double this recipe, and then wrap them up in pairs and freeze, for a quick breakfast on the go. Just Because we're busy, doesn't mean that we can't make, a healthy breakfast, for home or on the go.

Remember if you have any questions please contact me at thenormalchef@gmail.com. I will answer you as soon as I get back from exploring the bat cave.

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