Breakfast Outside the Box: Muffin Tin Breakfast Burritos

In the second installment of my "Breakfast Outside The Box" series, I used my always-trusty muffin pan again and created a protein and nutrient-packed breakfast (which also makes for a perfect lunch or dinner). This recipe was inspired by both my love for these delicious muffin-tin-frittattas as well as my slight obsession with burritos, and turned out to be a delicious, portable, and healthy breakfast that will keep you and your kiddos going for hours. And because all of my kitchen experiments don't always go as planned, I'm glad this one worked out perfectly!

Breakfast Outside the Box: Oatmeal Apple UN-Muffin Muffins

Muffin Tin Breakfast Burritos

Ingredients

10 eggs

1/3 cup milk

3 large soft tortilla shells, cut into quarters (I used half flour and half whole grain)

1/2 cup monterey jack (or cheddar) cheese, grated

Whatever chopped or diced fixings you'd like (I used tomatoes, spinach, and ham)

1/2 cup of refried beans (optional)

Salt and pepper to taste

Directions

Preheat oven to 350 F

Spread a tablespoon (or so) of refried beans onto each quartered tortilla shells (you can also skip the refried beans if you're not a fan), before placing them, individually, into the muffin tins (they will fold a bit and won't be perfect--that's ok!)

Fill them (not too full) with fixings of your choice.

Whisk eggs and milk together and pour into each tortilla pocket until about 3/4 full. Top with grated cheese.

Place into the preheated oven for about 25 minutes or until tortillas are golden brown around edges and eggs are cooked until fluffy.

Allow a few minutes to cool. Serve with favourite salsa for breakfast, lunch, or dinner. Freeze and enjoy later by stacking cooled leftover burritos into a freezer-safe air-tight zip bag and freezing.