Tag Archives: whole wheat tortilla

Homemade Egg Sausage Breakfast Tortilla

Do you guys use Picnik for your photo editing?

I’m so sad that they’re shutting down on Thursday.  Looks like I’m going to have to find a new editing program.

What photo editing software do you guys use?

Anyway, back to business…these breakfast burritos are awesome!  And they’re healthy.  If I could eat them every day, I would.  Sadly, I live in the dorms and I have a meal plan so I have to eat in the university cafeteria for meals.

If you don’t have a meal plan at a dorm, then you should eat these every day for breakfast.






Homemade Egg Sausage Breakfast Tortillas
I made mine with Morningstar Farms Vegetable Crumbles, but you can make yours with sausage if you want.


1 whole wheat tortilla
1/2 cup Vegetable Crumbles or sausage
1 egg
1/2 cup spinach
1 weight watchers white cheddar wedge 


  1. Cook the sausage until browned.
  2. Add in the egg.
  3. Use a spatula to mix the egg and sausage until the egg is cooked.
  4. Microwave tortilla for 10 seconds.
  5. Spread the cheddar wedge on the tortilla, layer spinach, and egg & sausage mixture on top.
  6. Fold and eat!

Don’t forget to enter my giveaway for Tropical Traditions Organic Raw Honey!!!



Whole Wheat Tortillas from Scratch


Sometimes I don’t like buying packaged items from the store just because I don’t know what goes into them.

Most of the time, I don’t worry about it, but when I get the chance, I try to recreate store-bought food items.

For example, these tortillas.

I had no idea how easy it is to make homemade tortillas.  Only 4 ingredients, super easy to make, and so healthy!  These are the way to go.

I got this recipe from 100 Days of Real Food and I recommend it 100%.

Check out the next post for another awesome giveaway.







Whole-Wheat Flour Tortillas
From: 100 days of real food 




  1. In the bowl of a mixer set with a dough hook (or paddle), pour in the flour, oil and salt.
  2. Beat with the dough hook until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
  3. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  4. Take out the dough and divide it into 12 equal sized pieces.
  5. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  6. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  7. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  8. Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side.
  9. Set aside on a plate to cool slightly. Refrigerate or freeze. (I left mine out at room temperature and they were fine for a week.)


What’s your favorite store-bought food you like to recreate?