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Breakfast is known to be one of the most important meals you eat each day. In our busy lifestyles, it can be hard not to grab the quick, sugary, premade meals. I am guilty, just like many people. However, starting with something fresh and less processed starts your day off in a more balanced way. One of my favorite easy breakfast meals is a burrito. Because there are so many different ingredients you can use, I find that burritos never get old.

Cook ahead, freeze ahead or mix ahead breakfast. Prep ahead, cook your ingredients and store them in the refrigerator so that it cuts down on your time in the morning to assemble a balanced breakfast. Want to save enough more time? There are many items that can be assembled and frozen ahead of time, such as English muffin sandwiches and burritos. Making overnight oats can give you an easy grab-and-go item that you can control how much added sugar is in it. Do you like eggs in the morning? Mix up casseroles the night before, and place in the oven while you are getting ready in the morning. There are so many fun ideas out there!

Develop morning time-savers that work for you. The burrito below can be assembled and eaten right away; or the fillings can be prepped ahead of time, and the burritos assembled when you’re ready to eat. Alternatively, to meal prep these breakfast burritos, see the freezing and reheating instructions below. Wrap each burrito in foil. Store in an airtight container or bag in the freezer for up to 3 months. To reheat, unwrap the foil and wrap the burrito in a paper towel. Microwave for 1 1/2 minutes, then flip and microwave for another minute or until heated through. Timing depends on the size of the burrito. And remember to let stand for a minute before eating!

Breakfast burritos

Yields: 3 large or 6 small burritos

Ingredients

• 1 pound Yukon gold potatoes, cut into ½-inch pieces

• 1 tablespoon extra-virgin olive oil

• 2 teaspoons sea salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon smoked paprika

• Pinch red pepper flakes

• 1 red bell pepper

• 3 ounces fresh spinach

• ½ cup shredded red cabbage, shredded

• 3 (12-inch) tortillas

• 9 eggs, scrambled

• ¾ cup cooked black beans, drained and rinsed

• ½ cup pico de gallo

• 1 ripe avocado, sliced

• ½ cup fresh cilantro, chopped

• 1 lime, for squeezing

• Optional creamy lime sauce, for dipping

Directions

1. Preheat the oven to 425°F, and line a large baking sheet with parchment paper. Place the potatoes onto the sheet, drizzle with olive oil and sprinkle generously with salt and pepper, smoked paprika and red pepper flakes. Toss to coat, spread evenly on the pan and bake for 30 minutes or until golden brown and crisp.

2. Roast the red pepper in the oven until soft, or alternatively place on a hot grill rotating until the pepper is soft and each side has black grill marks. Remove from the grill or oven, remove the stem and ribbing and slice the pepper into strips.

3. Assemble the burritos: Divide the spinach leaves and red cabbage among the tortillas. Top with the scrambled eggs, red pepper strips, black beans, pico de gallo (diced tomato), potatoes, avocado and cilantro. Squeeze with lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil for later.

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Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through ÂÌñÉç Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.