Freezer Pesto Egg Breakfast Burritos

Before Sweet Pea was born I really wanted to get busy and make a few freezer meals because I knew I would have little time to cook.

Of coarse I procrastinated, and now I’ve found myself deep in a box of Peanut Butter Puffins Cereal wishing I had prepared better for this moment. Trust me, those puffins aren’t cheap and 1 box only last like…and hour.

Sadly we can’t live off cereal, which I could totally argue. (That and a box of chocolates and a bottle of ketchup are all I would need to survive.)..Which is why I’ve tried hard to prep a few things here and there and throw in the freezer for days of desperation.

What is a day of desperation you might ask?

Just picture Sweet Pea Crying, Boo screaming, and me doing a little bit of both…

For starters I try to cut, chop, wash, store, etc. all the produce and snacks after I go grocery shopping so that healthy food is ready and available to desperate times. This food prep takes some time, and I usually do it at night when the hubs is home. I will even cut veggies that I am going to use for dinner days later, that way it’s ready and cut when it comes time to cooking.

This week I’m going to share with you two freezer foods I made, the first being Pesto!

I love Pesto! It’s great for sauces, dressings, pastas, pizzas, sandwiches, etc.

Freezer Diary Free Spinach Pesto

Makes about 1 cup

2 large handfuls spinach, 2 large handfuls basil, almonds, olive oil, 2-3 cloves garlic, zest and juice of 1 lemon

Blend until desired consistency is reached.

Place pesto in ice cube trays or container and drizzle a little extra olive oil on top.

Along with that pesto, I decided to add it onto some freezer breakfast burritos. These are super quick and easy grab and go breakfast for someone like a nursing mama or a hubby quickly on his way to work!

Ingredients:

Sauteed Veggies

(I used onions, shredded zucchini, garlic, and bell peppers)

Roasted Sweet Potatoes

Scrambled Eggs

Take a whole wheat tortilla and spread about a tsp. of pesto on it.

Add a spoonful of veggies.

Then add your eggs.

Top with cheese if desired. (I used pepper jack cheese for the hubby!)

Roll into burritos…

(Don’t ask me how to roll a burrito…This took me 45 times before I got it right.)

Roll the burritos in plastic wrap and store in a plastic bag or container in freezer.

To reheat, remove from plastic and warm for about 1-1 1/2 min. in microwave.

Top these bad boys with fresh guacamole, salsa, or better yet…Ketchup!

Here’s to makin’ life a little easier! πŸ™‚

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Comments

  1. She is beautiful and these sound delicious! I wish basil was more widely available here πŸ™

  2. I’ve never made pesto before. How much almonds and how much oil would you say we need to put in?

    • I would do like a handful of almonds, about 1/4-1/3c. And olive oil all depends on the consistency you prefer. So the more you add the creamier the consistency. You can’t go wrong with pesto, it’s super easy! πŸ™‚ Just blend the almonds and garlic first until fine, and then add the rest of the ingredients!

  3. Great recipe Ari! Egg breakfast burritos are one of my favourite foods, so thank you for providing a prep-in-advance freezable version because sometimes I don’t feel like going to that much trouble for just one! How many do you usually make in one go?

  4. These look awesome! I bet my husband would love them. Any guesses to how long they might last in the freezer?

  5. These look fantastic. And both your girls are precious! πŸ™‚

  6. I made these this weekend and I’m obsessed! I thought the prep would be a pain, but other than the fact that I ate half the sweet potatoes before they made their way into the burrito, it really wasn’t bad at all! I need a serious burrito rolling tutorial though… :/

  7. Yum! I got a freezer bag full of burritos out of this recipe! Had one for breakfast this morning and I was so full & satisfied. The pesto was a bit lemony, I think a whole lemon and it’s zest is probably a bit much but other than that, yum! My first time making pesto, too!

  8. I braided this in to my whole wheat roll recipe last night and it was absolutely delicious! Do you think it would make for a good sauce for grilled chicken or something like that if I just added a little bit of almond milk to the recipe?

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