Vegetarian Freezer Breakfast Burritos

While I may have lost an hour of sleep last night, I never really had it in the first place. Eloise was an amazing sleeper for the first 3 months of her life, and only woke to eat 1 or 2 times a night. But now? Terrible. It seems the 4 month sleep regression came early, and doesn’t plan  on leaving any time soon. This means each morning I stumble into the kitchen, mumbling incoherent sentences and feeling woozy until my second cup of coffee has kicked in. It is so lovely that going back to work has coincided with E not sleeping #sarcasimfont.

at least she's cute

Planning ahead is even more important now than it ever has been. At least when I went back to work with Genevieve it was only half time, and I could make dinner, and the following days breakfast and lunch in the afternoon while G napped. But with full time I am struggling to keep my head above water. So my weekends are now spent stocking my freezer and fridge with meals for the upcoming week.

The hubs picked up these yummy tortillas from Costco, and I decided I needed a change from the sausage and bacon breakfast burritos that I usually make.

two tias tortillas

So today I whipped up some more nutritious burritos for the next few days.  Feel free to swap the goat cheese for feta or parmesan, either would be equally delicious.

vegetarian breakfast burritos @leiladishes

Prep Time: 5 min

Cook Time: 10 min


Ingredients (4 breakfast burritos)

  • 4 tortillas (I like the you-bake ones by Two Tias or Tortillaland)
  • 5 eggs
  • 2 cups raw spinach
  • 1/2 bell pepper, diced
  • 1/4 red onion, diced
  • 4 large mushrooms, diced
  • 2 cloves garlic, minced
  • 5 TBS oven dried tomatoes (found at Costco – you can sub sundried tomatoes, packed in olive oil)
  • 2 tsp olive oil
  • 1/4 cup goat cheese (can sub feta or parmesan)


Cook tortillas, roll in foil to keep soft, and set aside.

Meanwhile, dice veggies heat pan on medium. Add olive oil, and once glassy looking add mushrooms, onions, and bell pepper. Once veggies are soft add garlic and oven dried tomatoes. Stir for a few minutes (until fragrant) and add spinach. Keep cooking until spinach has wilted, and pour into a medium sized mixing bowl.

In a small bowl, beat eggs and add salt and pepper to taste. Pour in your hot pan and scramble as you normally would. Pour eggs and cheese into veggie bowl and mix to combine.

Spoon into 4 tortillas (each will get about 1/2 cup of the mixture), and roll up.

To freeze, roll individually in parchment paper, and then foil, and place in gallon freezer bags. From frozen, re-heat for 1 minute 30 seconds on high.

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Screenshot 2015-03-08 15.53.34*nutrition data from my fitness pal


Banana Bread Protein Pancakes

banana bread protein pancakes @leiladishes

I often find my counter topped with overripe bananas begging to be made into banana bread. But I don’t really need all that sugar in my system as often as I crave it. I didn’t feel like making my breakfast cookies this fall, and instead was in the mood for protein pancakes. So I toyed with my recipe a bit until I came up with one that was as enjoyable as biting into a warm slice of banana bread.

This recipe is easily halved or doubled. The pancakes will last up to one week in the fridge, or can be flash frozen and stored in the freezer for easy grab and go breakfasts later on in the month. To re-heat, just pop these bad boys in your toaster, (on the frozen setting if necessary), and you’re minutes away from a delicious breakfast reminiscent of a lazy Saturday morning any day of the week!

banana bread protein pancakes 2 @leiladishes



Banana Bread Protein Pancakes

Prep Time: 5 min

Cook Time: 5 min


Ingredients (12 pancakes)

  • 2 cups oatmeal, ground
  • 1 cup cottage cheese
  • 1 cup plain Greek yogurt
  • 8 eggs
  • 4 overripe bananas
  • 2 TBS chia seeds
  • 2 tsp vanilla
  • 2 TBS brown sugar
  • 1 tsp cinnamon


In a food processor or blender, grind oatmeal until it is the consistency of flour. Add all other ingredients and blend until smooth. Add add-ins of choice, but don’t blend.

In a skillet on medium-high heat (or 330 degrees), measure out pancakes with a 1/3 cup measuring cup. Once bubbles start to form on the top flip pancakes and cook an additional 1-2 minutes.

Serve plain or topped with syrup, nut butter, vanilla yogurt, or extra chia seeds.

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