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
1/2 cup spinach
1 weight watchers white cheddar wedge
- Cook the sausage until browned.
- Add in the egg.
- Use a spatula to mix the egg and sausage until the egg is cooked.
- Microwave tortilla for 10 seconds.
- Spread the cheddar wedge on the tortilla, layer spinach, and egg & sausage mixture on top.
- Fold and eat!
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.
YIELD: 12 TORTILLAS
- In the bowl of a mixer set with a dough hook (or paddle), pour in the flour, oil and salt.
- Beat with the dough hook until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces.
- 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.
- 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.
- 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.
- 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.
- 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?