Magazine article Sunset

Quick Breakfasts to Go; Built around Burritos, Muffins, Italian Cookies

Magazine article Sunset

Quick Breakfasts to Go; Built around Burritos, Muffins, Italian Cookies

Article excerpt

Early morning light is an invitation to get up and go while the hour is young and the day is still quiet. If the sunrise promises to be spectacular, if the fish bite better as dawn cracks, or if you'd just enjoy a peaceful moment as the day begins, pack a quick breakfast for one or more and take off. The following menus make brief, although differing, time demands.


A flat omelet topped with browned bits of Italian sausage is the heart of this morning burrito; chunks of avocado get tucked into it just before you eat.

  Apricots or Seedless Grapes
           Breakfast Burritos
              Hot Coffee or
       Chocolate-flavored Milk

Allow about 15 minutes to get this meal together; you can heat the tortillas in the oven or the microwave. For the traveler, put the hot coffee or cold or heated milk in a thermos, and the fruit in a crush-proof container.

Breakfast Burritos
     1 hot Italian sausage (about 3 oz.)
     2 flour tortillas (8- to 10-in. diameter)
     3 large eggs
     1 tablespoon water
     2 tablespoons canned diced green
     1 tablespoon butter or margarine
     1 small firm-ripe avocado
      Salt and pepper

Remove and discard casing from sausage. Crumble meat into an 8- to 10-inch frying pan. Cook, stirring often, over medium heat until browned, about 10 minutes; set aside and keep warm.

Meanwhile, moisten tortillas, stack, and seal in foil. Heat in a 3250 oven for 10 to 12 minutes. Or stack moistened tortillas on a paper towel and put in a plastic bag; loosely close. Cook in a microwave oven on full power ( 100 percent) until steaming hot, about 30 seconds,

In a small bowl, beat eggs to blend with the I tablespoon water and the chilies. Melt butter in a 7- to 8-inch omelet pan over medium-high heat; when butter is faintly browned, pour in egg mixture. As eggs begin to set, lift with a wide spatula to allow uncooked eggs to flow beneath; cook until eggs are softly set but still moist-looking on top (or to doneness you prefer). With a slotted spoon, scatter sausage over eggs. Remove from heat and cut eggs in half crosswise. Transfer each half onto I side of each tortilla, fold end over rounded side of eggs, then fold sides over to enclose eggs.

To transport, lay each burrito, folded side down, on a piece of foil; fold foil to seal in burrito. Wrap burritos in a warm towel and place in a small insulated container; burritos will stay warm for about 2 hour.

To serve, cut avocado in half (bring along a small knife and spoon), discard pit, then scoop out avocado and tuck pieces into burritos, adding salt and pepper to taste. Serves 2.

Per serving. 500 cal.; 27 g protein; 33 g fat; 37 g carbo.; 708 mg sodium; 359 mg chol.


Refrigerated bran muffin batter is ready to cook in the microwave in 1-minute, 1 - muffin batches or to bake by the panful.

  Whole Strawberries
  Ready-bake Whole-grain Muffins
             Cream Cheese
                Herb Tea

If you plan to enjoy this breakfast as a picnic away from home, carry hot tea in a thermos and bring along a pat of cream cheese for each muffin. Rinse berries and carry in a crushproof container; a meal for one or two fits easily into a backpack.

Ready-bake Whole-grain Muffins
    1 cup each whole-bran cereal,
      untoasted wheat germ, and quick-cooking
      rolled oats
    1 cup boiling water
    2 large eggs
    2 cups buttermilk
   1/2 cup salad oil
    1 cup chopped dried apricots, raisins,
      or chopped pitted dates
 1/2 teaspoon salt
  2  teaspoons pumpkin pie spice
2 1/2 teaspoons baking soda
   1 cup sugar
2 1/2 cups all-purpose flour

In a large bowl, stir together whole-bran cereal, wheat germ, and rolled oats. …

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