To get through the long days I have chasing two kiddos around, it’s so important I start the day with a hearty breakfast. Recently, I’ve tried to up the ante because with all this sunshine, I want to be active outside, but find I lose steam early on if I’m not eating right throughout the day.
When I was charged with creating a recipe for the United Dairy Industry of Michigan incorporating dairy, I decided I would make sure to add in lots of protein, fiber and all that good stuff we need for burning energy, too!
I present to you my protein packed breakfast burritos…because all food tastes great and is convenient in a wrap, right?
INGREDIENTS
- 6 eggs {To cut cals, simply use 3 eggs and 3 egg whites}
- 1/2 cup of milk of your choice {we just had whole milk this particular day!}
- 1/2 cup of quinoa, cooked
- 1/2 cup of black beans, drained and rinsed
- 1/2 cup of salsa {more or less, depending on your preference}
- 1/4 cup of cheese of your choice
- Tortillas
- Optional garnishes: Frank’s Red Hot Sauce, plain Greek yogurt {to replace sour cream}, avocado, cilantro
DIRECTIONS
Begin by starting to cook your quinoa if it isn’t already cooked. {TIP: You can cook quinoa ahead of time and keep it in your fridge or freezer until you are ready to use it.}
Wisk your eggs and milk together, and pour into a non-stick skillet, or lightly sprayed {or olive oiled} pan.
Cook eggs, scrambling along the way.
Once eggs are starting to get fluffy, add in your black beans and salsa. In the last minutes of cooking, sprinkle on the cheese, and add in the cooked quinoa. Heat through.
Fill your tortilla with mixture and serve with your favorite garnishes. I like to add in some avocado and top mine with some plain Greek yogurt, Frank’s Red Hot and a few sprigs of fresh-from-the-garden cilantro 🙂
Voila! Breakfast {or brinner!} is served.
Doesn’t it just begged to be eaten?
YUM!
Also? It can easily be served deconstructed for baby and toddler-friendly eating. This little one LOVES feeding it to herself and the quinoa gives her an easy-to-grab texture.
Stay tuned…This recipe is considered a submission for a contest with the United Dairy Industry of Michigan…I may be begging asking for votes in the days ahead 😉
What are your favorite breakfast recipes using dairy?
Benjie says
Cooking isn’t my thing but yeah I’m trying to. I need to cook for when my spouse won’t be around. The kids just seem not to like my cooking though. Thanks for this I learned something new for breakfast. You got my vote for the contest!
Jackie says
I like quinoa and never thought of using it like this! I will have to give it a try one weekend and see what my family thinks of it.
Teresa says
That looks so delicious! I am a big fan of brinner and often make omelets or huevos rancheros for dinner.