This is a sponsored post written by me on behalf of The Frozen Food Foundation. All opinions are 100% mine.
Over the past year I have been trying to eat more fresh fruits and especially more veggies each day. I realized in order to get my daily servings of fruits and vegetables I needed to be eating them at every single meal. It’s easy to grab a banana or an apple for breakfast, but it’s also just as easy to get in some extra veggies first thing in the morning as well! You’ll need a few extra minutes, but making breakfast burritos in the morning is an easy (and relatively quick) way to get some extra veggies, protein, and fiber in your diet. You can also make a batch of them and store them in the freezer for a quick meal later on!
I want to tell you a little bit about a study conducted by the University of California, Davis in partnership with the Frozen Food Foundation. They found that frozen fruits and vegetables are most often nutritionally equal to – and in some cases better than – their fresh counterparts. For the study each fruit and vegetable was analyzed frozen and fresh-stored. The frozen vegetables were studied within 24 hours of harvest and then after 10 and 90 days of storage in the freezer. The fresh vegetables were studied within 24 hours of harvest and after three and 10 days of storage in the refrigerator.
They found that frozen fruits and vegetables are generally as rich in nutrients! I find that facinating! Freezing fruits and vegetables is nature’s pause button. It’s a great way to get out of season produce and it’s a great way to save money on produce because you can use it when you need it without the fear of it spoiling.
I love the convenience of frozen fruits and veggies. I used a bag of Southwestern style veggies and black beans in this breakfast burrito and everything in the bag is already chopped and ready for use.
I also love making fruit smoothies for breakfast because it’s so easy to grab a cupful of fruit from the freezer and throw it in the blender.
It is more important than ever that we are eating a diet rich in a variety of fruits and vegetables! Find out more at the Frozen Food Foundation. Also follow and like them on Frozen Food Foundation Facebook and Frozen Food Foundation Twitter for more information.
Healthy Southwestern Breakfast Burrito
- 6 eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 12 ounce package Bird's Eye frozen southwestern blend
- 1/2 taco seasoning packet or make your own and cut the recipe in half
- 1/4 cup salsa
- 2 avocados sliced or diced
- Whisk together the eggs, milk, and salt in a large bowl. Heat butter in a large skillet over medium-high heat. Pour in the egg mixture; cook and stir until eggs are completely set, about 5 minutes. Chop the cooked eggs and place in a large bowl. Set aside. (Click here to find out how to make perfect scrambled eggs)
- Heat a large skillet over medium heat and stir in the Bird's Eye southwestern blend veggies. Cook and stir for 5 minutes, until warmed through. Combine the veggies with the eggs and mix in the taco seasoning.
- Spoon the egg mixture onto tortillas and top with salsa and avocado. Wrap and enjoy!
Kitchen items used in this recipe (click on the photos to check them out):
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