This post is sponsored by Ohio Poultry Association. All opinions are my own.
School is already in session for some of us, and starting within the next couple of weeks for the rest. Getting back into a routine is important and so is a great breakfast! I think it is important that children get the best breakfast they can before heading off to school to learn as much as they can.
Did you know that one large egg contains 6 grams of high-quality protein? Yes!
This is why we love to make them eggs as often as we can. Hayden is like me and would eat a hard-boiled egg. Noah and Olivia love a good scrambled egg. It doesn’t matter how you like them because they are so inexpensive, you can have them every morning.
Fun fact: There’s a good chance the eggs you ate for breakfast are from an Ohio egg farm! Ohio is one of the top egg farming states in the nation, producing more than 9 billion eggs each year. I love knowing that I’m helping local egg farmers by purchasing their eggs. And possibly making a cake with them… but not for breakfast.
Breakfast Burrito with Sausage, Mushroom & Cheese
Makes 6 burritos
- 12 sausage links (or ground sausage)
- 7oz can of mushrooms
- 4oz fresh spinach (optional)
- 12 eggs, beaten
- 1.5 cups cheddar cheese
- 6 flour tortillas
Cook the sausage links in a 12-inch pan. Remove from heat and cut into bite size pieces. Put the sausage links back into the pan and add mushrooms; sauté over medium heat 2 minutes. Add arugula; cook until wilted, about 1 minute.
Pour eggs over mixture in skillet. As eggs begin to set, gently pour the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Season with salt and pepper.
Serve! To freeze, wrap burrito in parchment paper then place in a freezer bag.