Muffin Tin Breakfast Burritos

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. 

- See more at: http://www.yummymummyclub.ca/blogs/sarah-remmer-the-non-diet-dietitian/20141216/breakfast-outside-box-mini-breakfast-burritos#sthash.9eq7nZA9.dpuf