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The Cooking Collegiate: Breakfast on the GO

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The number of times I’ve woken up with barely enough time to slip on a pair of jeans before catching the bus are countless. Getting ready in the morning has become somewhat of an art, where I manage to get dressed, brush my teeth, pack my bags, and sometimes even throw on a layer of mascara in as little as 3 minutes. With only 2 minutes left to catch the bus, I quickly realize that my options for breakfast are pretty limited, and so usually, I decide its just easier to stop at a coffee shop on my way to school instead. Sound familiar?

Being the most important meal of the day, you should never cheap out or skip breakfast. Thats why having frozen solutions comes in handy. Our feature breakfast recipe for this week’s mass cooking blitz is The Breakfast Burrito.


The Breakfast Burrito


3/4lb low-sodium turkey bacon

12 eggs

8 large whole wheat flour tortillas

1/2 – 1 cup shredded sharp cheddar cheese

1/4 – 1/2 cup salsa (optional)



Cook turkey bacon in a large skillet until crisp. Drain on a paper towel, then chop into bite-sized pieces. Set aside.

Crack eggs into a large bowl, then season with salt, pepper and hot sauce. Whisk until well beaten. Heat a large skillet over medium heat, then spray generously with non-stick spray. Pour in eggs and scramble until set, but are still glossy. Remove to a plate and set aside.


Lay tortillas on a clean, dry surface. Divide eggs between the tortillas.

Top with turkey bacon, salsa and cheese.


Fold over the top of each tortilla, then fold in the sides, and continue rolling to form a burrito.

Wrap individually in plastic wrap, then freeze in a large freezer bag.

To reheat: unwrap and discard plastic wrap, then wrap burrito in a paper towel. Microwave for 1 1/2-2 minutes, or until hot.


References and photo creds:


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