Having a quick, healthy, and delicious breakfast each morning doesn’t have to be a luxury. As we all scramble in the morning to get ready for the work/school day, it is important to start off on the right foot with something handheld and delicious to get you movin’ out the door. All it takes is some planning, prep time, and a minute in the microwave and that warm, cheesy, eggy burrito dream can come true.

After watching the Playing with FIRE Documentary, one scene that immediately stuck out to me was the breakfast burrito prep scene (yeah…you already know the way to my heart and stomach is all things FOOD). This breakfast hack is not only genius, but it’s super cost-effective and a time saver! Wondering if the ACTUAL breakfast burrito recipe from the film was somewhere in Googleland, I searched…and searched…and searched a little more. NOTHIN. I figured I’d just have to make an adaptation of the now-famous breakfast burrito myself. (Here is the trailer if you are interested….:))

CHALLENGED ACCEPTED.

Now, as far as cost is concerned, I have only just begun to shop with FIRE in mind. This weekend, we went to Wal-Mart and Harris Teeter for groceries. These burritos could be cheaper if the cheapest ingredients were purchased, but as the FIRE movement heralds, items purchased are choices made by the individual consumer with priorities in mind. We value quality ingredients that align with our dietary goals and preferences.

I was able to make 13 breakfast burritos for a total of $20.18. Each burrito is $1.55 each. If you are going veggie, each burrito is $1.36. I think that is pretty darn good, especially for my first burrito run! I can already see where I can make a few changes to get that price down even more! Maybe use green peppers instead of red peppers, use a different meat, and maybe try a different organic, free-range egg. Combinations are truly endless!
I have broken down the prices in the photo below. These are the exact figures to account for the items used to make the burritos. I had 4 leftover tortillas (I think I got a freebie tortilla!), ½ pound of cubed ham (YASS!), and a ½ package of shredded cheese. These could be used to fancy up some other meals!

Foodie on FIRE Recipe: The Documentary-Inspired Breakfast Burrito

• Ingredient List: Makes 12-13 handheld burritos!
• 1 Dozen eggs (I chose Happy Eggs for their vibrant orange yolk and creamy texture)
• ½ a 1-lb package of cubed ham (optional) (I chose Smithfield’s Anytime Cubed Ham)
• 2 small sweet onions, diced (I purchased a 3-lb bag)
• 2 red bell peppers, diced·
• ½ a 16-oz package of shredded cheese, your choice (the meltier, the better!)·
• 2 packages of burrito-sized tortillas (I chose the Mission Carb Balance Whole Wheat)·
• Salt and pepper to season·
• 2 tsp oil, divided (I had coconut oil on hand).
• Salt and Pepper on hand for seasoning
• Also needed: Foil (divided into sheets), 2 1-Gallon Freezer Bags

Directions! Prep Time: 15 minutes, Cook Time: 20 minutes, Assembly: 20 minutes

1. Gather your ingredients and begin your prep.
2. Dice onions and peppers. Have a scrap bowl on the side to make prep + clean up a breeze!

3. Measure out 8 ounces of ham using a food scale. (I got excited about this already-cubed ham at the store and had to try it!) Use the remaining cubed ham for another recipe or to snack on while cooking this recipe. You know you already tried some… 😀

4. Rough chop the already cubed ham. Yes, this might seem unnecessary, but you want your pieces to be small to fit snugly in the burrito.

5. Heat a deep sauté pan to medium-high heat and add a 1 tsp of coconut oil or any oil of your choice.

6. Add the onions and peppers (o&p) and sauté for 5-6 minutes or when the onions are translucent. This is also about the same time when someone asks “What are you cooking? It smells delicious.” You, the experienced cook, roll your eyes and respond, “It’s just onions and peppers.”

7. While the o&p are on the stove, crack eggs into a bowl and do what Michael Jackson would say and “BEAT IT!”

8. Once the o&p are ready, transfer to a bowl. Add in ham to lightly brown (3-4 minutes).9. Remove from pan and add to the same bowl as the o&p.

10. Add remaining tsp of your chosen oil. Coat the pan to include the sides. Reduce the heat to medium.

11. Add beaten eggs (Thank you, Michael), ham, and o&p.

12. Continuously stir this mixture until the mixture is no longer liquid and is fully cooked. You want the eggs to cook evenly and not create a GIANT omelet (even though that would be kinda cool and delicious). Take your time and stir, baby, stir.

13. Once eggs are cooked and appear to be pulling away from the sides of the pan, transfer to a bowl. 14. Find and heat a large, shallow sauté pan at medium to low heat. It’s toasting tortilla time! 15. Place one tortilla in the pan at a time and allow the tortilla to toast for about 20-30 seconds a side. Toasting the tortillas will not only make your tortilla more malleable for burrito-building but it also adds a toasty taste and texture to your burrito and your life.

16. Time to construct your burrito-building station! You will need:

• 1. Foil sheets (measured to the size/diameter of your tortilla)
• 2. Shredded cheese of your choice (Choose a melty one!)
• 3. ½ cup measuring cup
• 4. Butter knife
• 5. Spoon (just in case)

Word of Advice! Try not to multitask and try to toast tortillas AND assemble burritos all at once. I got so wrapped up in the process that I forgot the tortilla! Been there, burnt that.

17. How to construct your burrito:

• Lay out a freshly toasty tortilla onto your foil sheet.
• Measure ½ cup of the egg mixture and place it on the bottom half of the tortilla.
• Add a generous pinch of cheese to the top of the mixture.
• Use your butter knife to evenly distribute mixture.
• Carefully, and with both hands, bring in the sides of the tortilla towards the center and “pinch” the mixture inside.
• As you “pinch,” roll and tuck the burrito, making sure to keep the eggy mixture cozily inside the tortilla.
• Continuously tuck sides of the burrito in as you roll to the other side. Place seam side down. TA DA!

18. To store, place the newly formed burrito baby diagonally (or dia-gone-alley for my Harry Potter peeps) on the foil sheet and roll in a similar fashion.19. After rolling all your burritos, and after you’ve either successfully created or failed at creating a burrito pyramid, place 5-6 burritos in a freezer bag. Make sure to mark the bag with the date of creation. Burritos should stay fresh in the fridge for 3-4 days or frozen in the freezer for up to 2 months. 20. Ready to eat? Methods to heat and eat your breakfast burrito:

The Best-But-Most-Deliberate-Method: Transfer burrito from freezer to fridge the night before. The morning-of, preheat oven to 425 F and bake in foil for 20 minutes, turning burrito halfway. Remove foil from burrito and bake for 5 minutes. Wait 2 minutes to enjoy or YOU WILL BURN THE ROOF OF YOUR MOUTH AND CURSE THIS BURRITO.

The Best-But-Most-Time-Consuming-Method:Transfer burrito directly from freezer to a preheated 425 F oven. Bake in foil for 45 minutes, turning burrito half-way. Remove from foil and bake for 5 minutes. Again, wait 2 minutes to enjoy or YOU WILL MELT YOUR MOUTH RIGHT OFF YOUR FACE. It will just slide off!

c. The Still Good-But-Will-Do-Most-Often-Because-It’s-Quick-Method: Remove the burrito from foil and place on a microwave-safe dish. Cover with a paper towel and heat for 1 minute. Turn and heat for an additional 1 minute. Wait 2 minutes to enjoy, but I know that you won’t and you will burn your tongue, but you won’t care because you are late for work!

• Variations! Use this recipe as a template to create your own breakfast burrito adventure!
• Eliminate the ham for a vegetarian option or add more meat to satisfy any meat-lover! (Turkey bacon, Canadian bacon, regular bacon, sausage bacon…options are endless.)
• Add any of your own fillings to the eggy mixture! Just keep in mind of the water content; no one likes a soggy burrito!
• Accompany any burrito with saucy side dips! Taco sauce, BBQ sauce, and sour cream are my go-tos. ENJOY, FIRE FRIENDS!