Breakfast burritos are so easy to make and endlessly customizable. You could use a different meat like ham, chorizo or bacon. You could add a bunch of veggies like bell pepper, mushrooms, tomato, or spinach. Whatever your taste buds desire, you can put in these breakfast wraps.

If you are watching your carbs, you could use low-carb tortillas like I do, or if you’re watching your fat intake, use turkey instead of pork sausage and look for a reduced fat cheese. 

TO STORE:

Wrap each individual burrito in foil and refrigerate until ready to use. 

TO REHEAT:

You can reheat the burritos in the oven at 350ºF or in the microwave for 1-2 minutes (remove the foil first). But my favorite method is reheating in the air fryer, which is quick and crisps up the tortilla so it isn’t soggy after sitting in the fridge!

TOPPINGS:

The burritos are delicious as is, but if you want to add some extra flavor or freshness, here are a few ideas:

• avocado
• hot sauce
• salsa
• cilantro

Healthy Sausage and Egg Breakfast Burritos

 

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Recipe type: Breakfast

Serves: 8

INGREDIENTS

• 1 lb. lean ground turkey sausage
• 6 large eggs
• 16 oz. egg whites
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 flour tortillas – I use low carb tortillas
• 4 laughing cow light cheese wedges

INSTRUCTIONS

1. Add the turkey sausage to a large skillet over medium heat, and cook, breaking the sausage into crumbles as you go, until browned. Remove the sausage from the pan, drain fat if needed, and set aside.
2. In a large bowl, combine the whole eggs, egg whites, garlic powder, Italian season, salt and pepper and whisk until well combined. Place the same pan back over medium-low heat and cook the eggs, stirring constantly, until cooked through and scrambled.
3. Spread half a cheese wedge on one side of each tortilla, and divide the sausage and eggs evenly between all 8 tortillas. Roll each tortilla into a burrito, then wrap each burrito in foil. Store the breakfast burritos in the refrigerator up to 5-7 days. To reheat, unwrap the burrito and place in the microwave or air fryer until warmed through.

NOTES

For higher calories/macros: use all whole eggs instead of egg whites, regular tortillas, cheddar cheese, and pork sausage

For lower calories/macros: use a combination of whole eggs and egg whites or all egg whites, low-carb tortillas, reduced-fat cheese, and turkey sausage

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More Breakfast Ideas:

• Maple Pumpkin Pecan Baked Oatmeal
• Biscuits and Gravy
• Overnight Baked French Toast
• Sausage and Cheese Breakfast Casserole
• Cinnamon and Sugar Pumpkin Muffins
• Peanut Butter Banana Baked Oatmeal

SHARING IS CARING! IF YOU MAKE THIS RECIPE, TAG @LIZLOVEGROWSWILD ON INSTAGRAM!

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The post Healthy Sausage and Egg Breakfast Burritos appeared first on Love Grows Wild.

I eat oatmeal for breakfast probably 90% of my mornings because it’s quick, easy and can be doctored up in a million different ways. With the beginning of fall just around the corner, my mind is on flavors like pumpkin, caramel, cinnamon, and maple, and I wanted to make a big batch of baked oatmeal to last throughout my busy week. This fall-inspired recipe is so delicious and almost tastes like dessert with additions of pecans and chocolate chips (totally optional, but highly encouraged!). I think you’re going to love this easy breakfast idea!

If you’ve never made a baked oatmeal before, it’s basically just an easy way to make a big batch of oatmeal in the oven, which is great for serving to a crowd when you’re entertaining or prepping your breakfasts for the week ahead of time. Leftovers are delicious; just pop them in the microwave to reheat. 

I save even more time by using Walmart online grocery service, so all I have to do is order my groceries online or on their app and let the personal shoppers do all the hard work for me. I literally just pull up to the designated pick-up parking spots, and they bring my groceries out and load them in the back of my car for me. Where was this service when my kids were little? I also love their private brands that help us save money without sacrificing quality.

Before we get to the recipe, I have just one last note to share. I’ve found that the way people like to eat their oatmeal is VERY different. Some like it super thick and chewable, while some like it extremely runny, almost like a soup with oats in it. This baked oatmeal recipe works for both preferences, and you can just adjust the cooking time get your desired consistency. I took photos of two different batches of oatmeal while I was recipe testing, and you can see the differences in the photos above and below.

In photo above, I cooked the oatmeal all the way through (about 45 minutes), and it was nice and dense. You could cut this one into pie slices or squares (depending on the dish you use) to serve if you wanted to. 

In the photo below, I cooked it about 10 minutes less, and you can see that the middle is still moist and able to be eaten with a spoon. You know when you bake a cake and you want the center to be all the way cooked through? That’s not what you want here; you want the center to still be jiggly and look undercooked. If you’re planning on reheating the oatmeal another day, this also helps keep it from drying out too much. This is the way I prefer to cook mine. 

Maple Pumpkin Pecan Baked Oatmeal

 

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Author: Liz Fourez

Recipe type: Breakfast

INGREDIENTS

• 2 ½ cups old-fashioned rolled oats
• ½ cup chopped pecans
• optional: ¼ cup mini semi-sweet chocolate chips
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ¾ cup milk - regular, almond, any kind is fine
• 1 cup pumpkin puree
• ½ cup maple syrup
• ¼ cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons of unsalted butter, melted and cooled to room temperature

INSTRUCTIONS

1. Preheat the oven to 350ºF and spray an 8 or 9" square baking dish or pie plate with nonstick cooking spray. Set aside.
2. Add the oats, pecans, chocolate chips (if using), pumpkin pie spice, baking powder, and salt to a medium bowl and stir to combine. In another bowl, whisk together the milk, pumpkin puree, maple syrup, brown sugar, eggs, cooled butter, and vanilla.
3. Pour the wet ingredients over the oat mixture and stir to combine. Transfer the mixture to the prepared baking dish. Bake for 30-35 minutes for a more spoonable oatmeal or 40-45 minutes for a thicker oatmeal you can cut into pieces. Cool just slightly before serving.

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Find everything you need for this recipe at Walmart:

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The post Maple Pumpkin Pecan Baked Oatmeal appeared first on Love Grows Wild.

I’ve shared many different baked oatmeal recipes here over the years, and I love how quick and simple they are to make. It’s a great dish to feed a crowd if you’re having people over for brunch, but I also like to make a batch at the start of the week for quick, healthy breakfasts we can reheat all week long. Here are a few of my past favorites:

Peanut Butter Banana Baked Oatmeal
Blueberry Lemon Baked Oatmeal
Triple Berry Baked Oatmeal
Banana Bread Baked Oatmeal
Cinnamon Roll Baked Oatmeal

This peach oatmeal has delicious little bites of fruit in every spoonful with perfectly sweetened, creamy oats to start your morning off right. You can use a different sweetener if you prefer such as honey or maple syrup, and feel free to add a handful of chopped nuts if you like a little crunch. I have tested the recipe with fresh, frozen, and canned peaches, and I personally like the texture and availability of frozen the best. But you could use any of the three! Keep leftovers stored in the refrigerator and reheat them throughout the week when you need a quick, filling breakfast!

P.S. want to know my favorite way of eating this peach baked oatmeal? Try heating some up and adding a scoop of vanilla ice cream on top for dessert… you won’t be sorry!

Peach Baked Oatmeal

 

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Author: Liz Fourez

INGREDIENTS

• 2 cups old-fashioned oats
• ½ cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla
• 16 ounces (1 lb.) frozen peaches, thawed and chopped

INSTRUCTIONS

1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
2. Add the oats, brown sugar, cinnamon, baking powder, and salt to a bowl and stir to combine. In another bowl, whisk together the milk, egg, butter, and vanilla.
3. Add the oat mixture to the wet ingredients and stir to combine. Gently stir in the chopped peaches and transfer the mixture to the greased baking dish. Bake for 40-45 minutes until the center is mostly set. Cool slightly before serving.

NOTES

Fresh or canned peaches will also work in this recipe. I prefer the texture of the frozen/thawed peaches myself.

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Enjoy! If you try this recipe, I’d love to see how it turns out by tagging me in your photos + stories!
IG: @lizlovegrowswild + #lovegrowswild

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The post Peach Baked Oatmeal appeared first on Love Grows Wild.

What I love so much about making a big batch of baked oatmeal like this is that it’s an easy way to feed a crowd OR to prep ahead breakfast for yourself for the week. This recipe makes about 6 servings, so there is plenty to go around! You won’t find a bunch of added sugar like some of the oatmeal packets you can buy at the grocery store, and it’s only sweetened with a bit of honey and the natural sweetness of the bananas.

I personally like to have little bites of banana all throughout the oatmeal as it bakes and then some fresh slices of banana on top once it comes out of the oven for a different texture. Some pecans or walnuts sprinkled on top is yummy too! The classic combination of peanut butter and banana is perfect in this oatmeal recipe, and I think you’ll be surprised just how filling it is! I can’t wait for you to try it.

PEANUT BUTTER BANANA BAKED OATMEAL

INGREDIENTS:

2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups milk
1 large egg
¼ cup creamy peanut butter
2 tablespoons honey
1 teaspoon vanilla
2 ripe bananas, sliced
for topping: 1 ripe banana, sliced

INSTRUCTIONS:

Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.

Add the oats, baking powder, cinnamon, and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, egg, peanut butter, honey, and vanilla.

Add the oat mixture to the wet ingredients and stir to combine. Gently stir in 2 of the sliced bananas and transfer the mixture to the greased baking dish. Bake for 25-30 minutes until the center is mostly set. Top with remaining sliced banana and cool slightly before serving.

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MORE BREAKFAST IDEAS:

Overnight Baked French Toast | Biscuits and Gravy | Triple Berry Baked Oatmeal
Blueberry Lemon Baked Oatmeal | Apple Turnovers | Sausage and Cheese Breakfast Casserole

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Enjoy, sweet friend! If you try any of my recipes, I’d love to see what you make by tagging me in your photos + stories!
IG: @lizlovegrowswild + #lovegrowswild

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The post Peanut Butter Banana Baked Oatmeal appeared first on Love Grows Wild.

Instead of slicing the bread into individual pieces of toast, I like to tear the bread into bite size chunks and throw it all in a big baking dish. This way the bread pieces soak up all that delicious liquid and bake up into one scrumptious dish that you can cut into any size portion you like. I use a loaf of sourdough, but French bread will work too! You want to let the bread soak in the liquid for at least 2 hours, so plan ahead if you’re wanting to make it the same day. But you can also make it the night before and let the French toast refrigerate overnight, which is the beauty of this easy breakfast! The inside of the French toast is soft and egg-y and melts in your mouth, and the top is sweet and buttery with a little crunch from chopped pecans. I think this recipe is delicious all on its own or with just a little sprinkle of powdered sugar, but adding a drizzle of maple syrup and a few strawberries or blueberries really takes this breakfast over the top! This French toast has become a staple in our house, and I hope you enjoy it just as much as we do!

OVERNIGHT BAKED FRENCH TOAST

INGREDIENTS:

1 loaf sourdough or French bread
8 eggs
2 cups whole milk
1/2 cup heavy whipping cream
1 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt
butter, for greasing

for the topping:
1/2 cup brown sugar, packed
1/2 cup butter, melted
1 cup pecans, roughly chopped
2 tablespoons maple syrup
pinch of salt

for serving:
maple syrup
fresh blueberries or strawberries (if desired)

INSTRUCTIONS:

Grease a 9×13-inch baking dish with butter. Tear the loaf of bread into bite-size chunks and distribute them evenly in the dish. In a large bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg and salt until well combined. Pour the mixture evenly over the bread and press the bread down gently to make sure all the pieces are able to soak up the liquid.

For the topping, mix together the butter, brown sugar, pecans, maple syrup and salt in a medium bowl and spread the mixture evenly over the bread. Cover and refrigerate for at least 2 hours or up to overnight.

Preheat the oven to 350°F, and remove French toast from the refrigerator while the oven heats. Bake, uncovered, for 45-55 minutes or until a knife inserted into the center comes out clean. 45 minutes will give you a softer bread pudding texture, and 55-60 minutes will give you a firmer, more crisp texture. Let the French toast rest 10 minutes before serving with maple syrup and fruit, if desired.

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Enjoy, sweet friends! If you try any of my recipes, I’d love to see your creations by tagging me in your photos! IG: @lizlovegrowswild + #lovegrowswild

More of My Favorite Breakfast Recipes:

Triple Berry Baked Oatmeal | Apple Turnovers | Biscuits and Gravy | Lemon Poppyseed Muffins
Banana Bread Baked Oatmeal | Spinach Mushroom Feta Frittata | Blueberry Muffins | Blueberry Lemon Baked Oatmeal

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The post Overnight Baked French Toast appeared first on Love Grows Wild.