breakfast burritos w/ chicken sausage and kale

I'll be the first person to say, I'm not a morning person.  My boyfriend wakes up, hops out of bed, and can start the day immediately.  I need to get up, get my coffee, sit in bed, sip the coffee slowly, and ease into my day.  When I first started my current job, I would wake up at 5:30am and not leave the house until 7:20am.  Now I look back at all that sleep I lost, and I'm actually a little sad about it.

All that being said, I need quick breakfasts during the work week.  I can settle for smoothie kits and overnight oats, but I don't love sweet breakfasts.  Insert the breakfast burrito.  I make a batch of these on the weekend and freeze them for the coming week.  It's so easy to throw them in the microwave and eat them at home, on the go, or at work.  I love them because they keep me full for hours, and I like eating a hearty breakfast and eating lighter as the day progresses.

I love Stop & Shop's Nature's Promise Sweet Italian Sausage with Kale.  It's not necessarily breakfast sausage, but that's kind of what I like about it.  It doesn't make the burritos taste weird, just a different flavor than your standard breakfast sausage.  I like to use fresh sausage because it breaks up easier than cooked sausage.  I run my knife down the length of the sausage, then pull off the casing.


I know this probably looks gross to most people, but I find this process oddly satisfying.

Taking that casing off really makes it much easier to break up the sausage.

I learned to fold burritos by lovingly admiring the employees at Chipotle.  But they usually don't have to do it with one hand.

After I make them, I wrap them in Saran Wrap and foil, then put them in a gallon Ziploc bag in the freezer.   To cook them, I just take the foil off and nuke the burrito for a few minutes (usually 2-4 depending on if it thawed slightly or not).

I also usually add beans and/or Trader Joe's roasted corn, but I honestly just forgot.  The beans add a bit of heartiness and the corn adds a pop of sweetness to the spicy burrito. But I really didn't miss either of them! 

Prep Time: 15
Cook Time: 10



4 chicken sausage links
1 red pepper, diced
1 jalapeno, diced
1 brussels sprouts
1Smallonion, diced
6 eggs
6 tortillas
¾ cup cheese (I used cheddar)
a few tbs ghee, olive oil, or butter
your favorite salsa and/or hot sauce



Cut casing off of sausage links, cook in a little ghee, breaking up the sausage as it cooks. Add diced vegetables, season with salt, pepper, and chili powder and cook until tender. Transfer to a plate while cooking the eggs.

Whisk the eggs with some salt and pepper. Add a little ghee to the pan then add the eggs. Scramble to desired degree of doneness.

Layer tortillas with cheese, sausage and veggies mixture, eggs and salsa. Fold into a burrito.  Enjoy!

cauliflower pizza crust

My mom made us cauliflower pizzas wayyyyy before it was cool.  She was trying to find a way to health up one of our favorites at a time when my dad and I weren't too interested in health-ing anything up.  She'd tell us "instead of [insert unhealthy food] I've found a recipe for [insert healthy alternative]!!!"  In all honesty, cauliflower pizza crust is actually a really delicious healthy alternative to traditional pizza crust.  I mean, in no way does it replace REAL, crunchy, carb-y pizza crust, but when you want to brag to your friends about the low carb and delicious pizza you had last night, cauliflower can help you out.  I also want you to know that I KNOW this is cheese heavy and uses fatty, greasy meats, but I didn't say this was completely clean.  Just a little lower in carbs and calories and less guilt inducing than normal pizza.

I adapted my recipe for the pizza crust from (my fave) Katie Lee's recipe.  I changed around some of the ingredients, but also made it a little easier.  I put the soppressata and ricotta underneath the cheese, which made the soppressata easier to bite into.


How I made it easier/faster:
1.  I bought pre-riced cauliflower.  My grocery story has it for basically the same price as a head of cauliflower, which makes it a pretty easy decision for me!
2.  I didn't pre cook the cauliflower.  I found this to be an unnecessary step.  The cauliflower cooks evenly in the oven, it doesn't need to be steamed or pre-cooked before the oven.

1 cup shredded mozzarella
1/2 cup grated Parmesan
1/2 teaspoon italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 eggs, lightly beaten
1/2 cup pizza sauce
1/3 cup ricotta
Soppressata, pepperoni, or your favorite pizza toppings

1. Preheat oven to 425 degrees, line a baking sheet with parchment paper or silicone baking mat
2. Use dish towel or paper towels to squeeze water out from cauliflower
3. Transfer cauliflower to a medium sized bowl and add 1/2 cup mozzarella, 1/4 cup parmesan, italian seasoning, onion and garlic powders, and eggs.  Add salt, pepper and a pinch or two of chili flakes to taste.  Stir until combined.
4. Transfer "dough" to baking sheet.  Form into a circle, until "dough" is about 1/3 inch tall
5. Bake for 20 minutes
6. Spread pizza sauce on crust, layer soppressata on top of sauce, dot quarter sized drops of ricotta on top of soppressata, then layer on the mozzarella and parmesan cheeses, and top with pepperoni (if using).
7. Bake for 10 more minutes.