A quick, easy breakfast before going to work would be breakfast burritos—even though they can be eaten at any meal. Several years ago, I began making these and would even make up about a dozen at a time, store them in the fridge until ready to eat. Feel free to substitute ingredients to your taste:

I begin with 2 packages of low-carb 8” flour Mission Tortillas. (Corn tortillas won’t work as they break when wrapping.) I will note I’ve tried other brands of tortillas but some either tore easily when trying to wrap hot foods in them or were tough to eat after browning them in the skillet.

I use from 10 to 11 eggs to make about 11 or 12 burritos. First, I tear off 10-12 pieces of aluminum wrap, abt. 5”-6” wide and set aside. (Preparing these first prevents filled tortillas from cooling too much to wrap.)

Then, I use meat of choice, (which is optional). Pork, turkey or vegetarian bacon can be cut with scissors in small pieces before cooking. Or, stir-fry sausage, ground hamburger, or shaved turkey or ham. Drain meat. Then add a little oil, and scramble eggs into meat. To give it a Southwest flavor, I add about 3 tablespoons of salsa. (Or, chopped onion and peppers can be added.) For those with a sensitive stomach, salsa may be omitted. Salt and pepper to taste. You may want to experiment with adding your favorite spices. After removing from burner, I lightly stir in about a cup of grated cheddar.

I then heat 10-12 tortillas in microwave, about 15 sec., flipping stack over for another 10 sec. They must be warmed, or they will tear when using.

I line the items across work area: first, hot mixture in skillet, tortillas, and stack of pieces of foil. Then, I carefully separate the first tortilla and fill it with about ¼ cup of mixture. I fold sides over first, then turn up ends, and quickly place in foil and wrap. Wrapping them while as warm as possible helps seal the edges. Place in fridge to cool.

They are ready in a few hours or for the next morning’s breakfast. You may either warm in microwave 20-30 seconds, or brown on both sides in a skillet with a little oil to prevent burning. I choose the latter for an added crunch.

You who try this recipe will find it easy and fast, and you have prepared a week’s worth of tasty breakfasts. This “mini meal” can be taken to work for lunch, too.

To make a smaller amount of five burritos, use 4 eggs, salsa, and ingredients of choice. Or, if you don’t want to make the recipe ahead of time, a quick way to enjoy these same ingredients is to tear tortillas into little pieces, brown in hot oil, stir in scrambled eggs, add other ingredients of choice, and season to taste.

Another idea for each person using the same ingredients is to brown a tortilla in oil. Fold in skillet carefully with spatula while holding at center with fork. Remove and place on paper towel. Now scramble egg, when done, add shredded cheese and a tablespoon of salsa (or your favorite ingredients). Place inside tortilla. Enjoy!

Easy and simple to make, these recipes are good for those just learning to cook. Experimenting with varied ingredients can be fun. Children should be supervised, of course….Have a safe and blessed summer.