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Lunch

Egg + cheese breakfast burrito for lunch

For the kid who would eat breakfast at every meal. Wrap four, freeze three.

Servings
4
Total
15 min
Skill
Easy

What you need

Ingredients

Making for

4 servings

  • Eggs2 each
  • Whole-grain tortillas1 each
  • Cheddar slices1 each
  • Baby spinach0.5 cup

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Low heat and take them off early

    8 eggs beaten, into a non-stick pan on LOW, stirred slowly. Pull them off while they still look slightly underdone. They keep cooking in the pan, and again when reheated, and twice-overcooked egg is rubbery and weeps water into the tortilla.

  2. 2

    Cool the eggs completely before they go near a tortilla

    Spread them on a plate and leave them ten minutes. Warm filling steams the tortilla from the inside and it will be soggy before it is even wrapped.

  3. 3

    Cheese first, egg second, spinach third

    Warm tortilla, a slice of cheddar flat against it, then a quarter of the egg, then a small handful of spinach. Cheese against the tortilla again, for the same waterproofing reason as the wrap.

  4. 4

    Fold the ends in, roll tight, wrap in foil

    Ends in first, then roll firmly from the bottom. Foil rather than plastic if they are going in the freezer, because foil goes straight into a toaster oven and does not sweat as it thaws.

Coach's notes

  • Eggs are the cheapest complete protein in the shop and this is about 20 g a burrito with the cheese.
  • Freeze on a tray first, then bag them, or they weld into one block.
  • Spinach can be left out for anyone who will not have it. Everything else still works.
  • A frozen one packed in the morning is thawed and cool by lunch, and it doubles as the ice pack for the rest of the box.