The 25 Days of Holiday Goodies Day 23: Denver Omelet Burritos…Freezer Friendly!

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Let me just start this post by stating for the record that breakfast burritos have always been a let down for me. I think it is the bland effect that scrambled egg gives the final product.

When I was pregnant with Muffin, in an effort to ensure I ate a good breakfast each day before work, Josh spearheaded the whipping up of several breakfast burritos for the freezer. Most stayed uneaten, though not for lack of trying.

I wish I had discovered this recipe back then. I could probably eat these for breakfast, lunch, and dinner, freshly made or straight from the freezer.

They are that good.

The funny thing? I’ve never had a Denver Omelet before.

This recipe is easily adaptable. Not fond of the veggies in the mix (Muffin)? Leave them out. Require a little extra kick? Add several dashes of hot sauce before rolling up the burritos.

These are very large burritos, so, if you don’t have a “Chipotle Burrito” appetite, feel free to share this with someone you care about.

I just found this recipe when searching for make-ahead breakfasts for when my in-laws visited this past summer.

These truly do freeze and reheat well.


Denver Omelet Burritos

Source: Tablespoon

4 tablespoons butter, divided

1 large onion, diced

1 large red bell pepper, diced

1 large green bell pepper, diced

1 (16 ounce) package frozen hashbrowns

salt and pepper, to taste

cooking spray

12 eggs, beaten

8 ounces sharp cheddar, shredded

1 cup diced ham

8-10 burrito-sized flour tortillas

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in vegetation and cook until tender (5 minutes).

Add in remaining butter and potatoes. Cook, stirring frequently, until potatoes are brown and soft (8 minutes). Remove from heat. Season with salt and pepper and set aside.

Heat a second large skillet over medium heat and spray liberally with cooking spray. Add in the eggs and scramble until cooked through, about 10 minutes. Remove from heat and stir in cheese and ham. Season with salt and pepper and set aside.

Assemble the burritos by placing a heaping 1/3 cup each of the two mixtures. Roll burrito closed.

Repeat with remaining ingredients. You should be able to get at least 8 burritos.

These may be wrapped in foil, frozen, and reheated.

If you make ones that don’t have onions or peppers, these are Muffin Approved.

Muffin Approved


The 25 Days of Holiday Goodies Day 10: Funfetti Mug Cake

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Sprinkles.  Cake.  In the microwave.  ‘Nuff said.

Or is it?  Think of a cupcake prepared in a mug in the microwave, start to finish, in under five minutes.  Warm and gooey with frosting, this warm dessert is a perfect treat for one on a cold-ish night or for an impromptu celebration.

Muffin had been bugging me for those (insanely overpriced) microwaveable cake-for-one desserts in the store.  I kept putting him off, knowing I had this recipe in my back pocket to make as a special pre-trick-or-treating Halloween treat.

He…wasn’t as thrilled with them as I thought.  The only thing I can attribute to that is the applesauce meant to replace the oil in the recipe.  It made the texture slightly grainy.

Overall, the texture was better than in other microwave cakes which tend to be bouncy and springy in a bad way, rubbery, almost what I imagine a tennis ball tasting like.

I, personally, loved it, and am stowing it away for the rainy day when I need a pick-me-up.


Funfetti Mug Cake

Source:  Tablespoon

3 T yellow cake mix (preferably one with pudding in the mix

1 T water

1 T unsweetened applesauce (or vegetable oil)

1 T egg (Next time I will use egg in a carton!)

1 T confetti candy sprinkles and more for garnish

3 T rainbow chip frosting, or 3 T white frosting mixed with additional confetti candy sprinkles

1 maraschino cherry

Lightly spray microwaveable mug (8-10 ounce) with cooking spray.

In a small bowl, beat cake mix, water, applesauce or oil, and egg.  Fold in 1 teaspoon sprinkles; immediately pour into mug.

Microwave, uncovered, on high 1 minute.  Let stand five seconds.  Top with frosting, additional sprinkles, and cherry.  Serve warm.

Note:  The frosting melts and turns into a glaze.  Alternatively, wait for the cake to cool and top with the frosting (piped in even), sprinkles, and a cherry.

What is your favorite type of cake to adapt to a mug?