TimBill's Profile

Display Name: TimBill
Member Since: 4/30/13

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I'll take it.


Win: A Customized Chair from Joybird Giveaway
6/30/14 10:43 AM

I've been making and eating breakfast burritos for a few years now. They keep me plenty full until lunchtime and keep well-enough in the freezer that I can make 10 or 12 at a time and have breakfasts for at least two weeks. The whole process only takes about a half hour and you can add/remove whatever ingredients you want. According to MyFitnessPal it totals to 325 calories, 42g carbs, and 17g protein.

8 large tortillas (I find that the Large Mission brand Carb Balance ones work best)
8 eggs
2 handfuls chopped spinach
1 can black beans
salsa
Mexican cheese blend (if desired)

1. Beat eggs until yolks are blended, add spinach, then cook as though making scrambled eggs.

2. Lay out tortillas on individual sheets of aluminum foil

3. Portion out eggs onto tortillas

4. Add 2 spoonfuls of black beans

5. Add 2 spoonfuls of salsa

6. Sprinkle cheese if you want it.

7. Fold into a burrito, and wrap immediately in foil. Place burritos into Ziploc freezer bag (I can fit 8 in a bag).

8. To heat: microwave on High for 1:30-1:45, then turn over and cook for another :30-:45.

9. Optional: I keep hot sauce at my desk and pour as needed.


What are Good Make-Ahead Breakfasts? Good Questions
6/10/14 03:56 PM

I tried making these last night. I heard a lot more hissing than popping (actually no popping at all) and the resulting quicos were VERY crunchy and tasted pretty stale. Not sure if I over or undercooked them or if the fact that I used canola instead of vegetable oil had anything to do with it. Or maybe it was just an old batch of maiz gigante? The chili-lime salt was great, though.


Snack Recipe: Crunchy Chili-Lime Quicos Recipes from The Kitchn
4/30/13 09:03 AM