The Breakfast Burritos that Made Me Think

Breakfast is important, right? I'll admit, we often neglect this meal in our house despite the fact that we recognize its importance. Neither of us like to spend the time fixing breakfast in the morning....though, we'll certainly partake if someone ELSE is cooking. {toothy grin}

So I decided to take a stab at making a batch of healthy breakfast burritos that could be frozen and the reheated quickly in the mornings. With warmer weather and less-forgiving-clothing fast approaching, I really tried to make these healthy, while only using ingredients I already had in my kitchen. Again, I want to point out that I TRIED to make these healthy.

Here's what I ended up with:
  • Bacon
  • Brown Rice with Green Chiles, cooked in water and beef boullion
  • Scrambled Eggs
  • Flour Tortillas
  • Cheddar cheese
I used a baking sheet (covered in foil) and a baking rack to cook my bacon.

I set my oven to 400 F, and cooked the bacon for about 20-30 minutes (until it seemed "done," which in my case was closer to 30 minutes due to the volume of bacon).

Adding green chiles to the rice ended up being a winning move -- my husband said "the rice MADE these burritos." Well, I'll certainly take that!

Each burrito got a flour tortilla, a scoop of chile rice, a scoop of scrambled egg, a tablespoon of cheddar cheese and one slice of bacon. Seems decently healthy, right?

WRONG. I started tallying up the "per serving" nutritional value and here's what I came up with:

Calories: 328 (not bad, right?)
Protein: 13g (still pretty decent, huh?)
Fiber: 1g (not great)
Fat: 19.5g (Ouch!)

Looks like the cheddar cheese, amazingly enough, was the big fat contributor. So, I'll chalk this one up to being a lesson learned, and next time my breakfast burritos will be delish AND nutrish!


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