What mom doesn’t love an easy, quick nutritious weeknight dinner recipe that her kids actually eat? I can tell you that as a mom of three little ones, I’m all about easy and quick, and as a dietitian, I appreciate nutritious, real, whole food ingredients that take no time to throw together for a meal that my family loves.
Not to mention leftovers–that’s a big bonus too! And I’ve figured out the secret to making this happen…
EGGS.
And this secret isn’t earth shattering, surprising, or new, especially if you’re a frequent reader of my blog and follower of my recipes–there are many many egg recipes on this site (check out my kids top favourite egg recipes).
I love cooking with eggs at dinner because they’re so versatile and easy to work with, they’re loaded full of protein and other important nutrients such as iron and vitamin B-12 — all important for growth and development as well as general health. Also, I always have them on hand, so I’m not rushing around at the last minute, grocery shopping or defrosting meat. Because what’s worse than coming home at 5:30pm and having to defrost frozen meat or chicken before making a meal?!
This recipe is one of our go-to weeknight meals, not only because I can throw it together in less than 30 minutes, but also because everyone devours it (and bonus: there’s leftovers for the next day). I like to get my kids involved – the egg cracking is their favourite!
It also makes a great Sunday brunch for a crowd. Pair it with salsa, sour cream and guacamole and your guests won’t be able to get enough.
To add even more nutrition to this meal, I included lentil (I use canned and just rinse thoroughly–remember, we’re making this EASY!), veggies and whole grain tortilla wraps.
Easy Egg Burrito Bake
This easy egg burrito bake makes a great Sunday brunch for a crowd. Pair it with salsa, sour cream and guacamole and your guests won't be able to get enough.
Ingredients
- 12 large eggs
- 1 small yellow or red onion, chopped finely
- 2 bell pepper, chopped finely
- 1 (19 oz) can of lentils, rinsed
- 1/2 cup corn kernels, frozen and then thawed
- 2 cloves of garlic, minced
- chili powder, chipotle spice and cumin (all to taste)
- 1/2 cup mild salsa
- 1/2 tbsp butter
- 2 cups (or more grated extra sharp cheddar cheese)
- 6 - 10" soft whole grain tortillas
- Optional: add in bacon, ham or another leftover meat
Instructions
- Preheat oven to 375F and grease a rectangular baking dish.
- In a large bowl, crack eggs, add salt and pepper and whisk together. Set aside.
- Heat butter in a heavy-bottomed pan over medium-high heat. Add onion and peppers and saute until fragrant and slightly soft (about two minutes). Add garlic, spices, lentils and corn and saute for another 30 seconds. Transfer to a glass bowl and cover to keep warm.
- Add egg mixture to the pan, and scramble eggs until cooked through. Remove pan from heat.
- Lay your tortillas out and spoon a heaping spoonful of veggie/lentil/corn mixture into the middle of each, and then top with another heaping spoonful of the egg mixture. Lastly, sprinkle with grated cheese (1 cup dispersed among all 6). Fold the tortillas up and place side by side in the greased baking dish. Top all the folded burritos with remaining cup of cheese.
- Bake at 375F for about 15 minutes until cheese and tops of the tortillas are golden brown. Serve with fresh salsa, guacamole, and sour cream.
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
online cake delivery in noida says
Your kids are really cute and your recipe is awesome. This egg burrito bake recipe is best for break fast or brunch. The richness of egg made this full of protein which i love the most.
Sarah Remmer says
Ahh, thanks! This recipe is one of my kids favorites too.
Rebecca says
Great post! Everyone I know is having a kid now so I’ll be sure to share!
Jodi Robinson RD, CDE, PTS, RYT says
This is perfect for those nights when you’re strapped for time! Love me a good egg dish…great idea.
Nutrition a la Natalie says
I love this idea. I’ve done a veggie bake, but never thought to add eggs!
Abbey Sharp says
Mm all things taste better in a burrito! Love this recipe
Whitney E, R.D. says
This Egg Burrito Bake looks incredibly delicious! I am loving how simple this is to make. It looks so full of flavor + how adorable are your little helpers 🙂
Sarah Remmer says
Thanks Whitney. Super adorable 🙂
Catherine Brown says
Mmmm, these looks so tasty! Love the addition of lentils and the use of whole grain tortillas here!
mohit verma says
It’s good for morning brackfast, because it’s very easy to make in the morning.