Make Ahead Breakfast Burritos

make ahead

Grab one of these premade breakfast burritos and get on with your day!

by Katy Skrzypek, RDN, LDN

Like I’ve said time and time again, meal prep is key in our house. We have a jam packed schedule every day. Maybe I’ll do a future day-in-the-life post so you can see what it’s like to juggle 3-4 part time jobs, 3 kids with extracurriculars, a spouse and household duties. It ain’t easy folks. Holla’ to my ladies (and gents) that keep up at this pace!

Mornings are always all over the place and to avoid skipping meals, coffee-only breakfast or grabbing a carbexplosion from the keep-the-toddler-from-having-a-meltdown basket, we make some yummy Make Ahead Breakfast Burritos.


These burritos can be customized for everyone in the house, which is a lifesaver on its own. I load-up the ones for me and the mister and the kids like extra cheese only. They may not get veggies in theirs, but at least it isn’t sugar-diabetes-coco-sprinkle-puffs. I’ve learned to pick my battles.

Make Ahead Breakfast Burritos

makes 10 burritos

10 whole wheat or corn tortillas
10 large eggs
1 1/4 cup shredded cheddar cheese
1/2 cup diced mushrooms
1/4 cup diced onions
1/4 cup diced green pepper
shredded cheese to seal
Salsa to serve


  1. Lay out the 10 tortillas on a clean surface and put 2 tablespoons of shredded cheese on each tortilla.
  2. Scramble the eggs in a frying pan and then place equal amounts of egg on top of each tortilla with cheese.
  3. Spray another frying pan with non-stick spray. Place all veggies into the frying pan and cook until tender crisp.
  4. Place equal amounts of veggies on top of each tortilla.
  5. While veggies are still hot, sprinkle a dusting of shredded cheese on top and fold up tortillas. The melting cheese will help hold everything together while you wrap each tortilla with foil.
  6. Freeze or refrigerate in large ziplock bags.
  7. Serve burritos warmed (microwave 1 min or bake 350 degrees F for 5-7 mins) with salsa and a side of fruit for a well balanced breakfast!

make ahead-2

Simple Salmon Patties

simple salmon patties

by Katy Skrzypek, RDN, LDN

So maybe your New Years Resolution was to save money or cook at home more often or eat more fish or increase your protein intake or get the kids to eat less junk….. This recipe has it all covered!

Canned salmon is an excellent budget-friendly protein source. Keep an eye out and buy up a bunch when it goes on sale (most grocery stores have sales on a 4 or 5 week cycle). This recipe is so easy and many of the ingredients may already be on hand. It’s a great option when you need a last minute dinner idea. BONUS: they are great for leftovers and they’re perfect as pre-portioned food prep items!

Maybe it was luck or maybe they just love my cooking (it was probably luck), but the kids gobbled up these patties. I may or may not have done the obnoxious Spongebob cackle as I served them. Whatever it takes. WHATEVER. IT. TAKES.


Simple Crabby Patties
Yield: 12 patties

2 – 14oz cans of Salmon (rinsed and drained)
2 large eggs
3/4 cup bread crumbs
1/4 cup chopped onions (dried or fresh)
1/2 tsp garlic powder
cooking spray
1/2 cup plain Greek yogurt
1/4 cup diced dill pickles

1. Place salmon, eggs, breadcrumbs, onion and garlic into a bowl and combine with your hand.
2. Split mixture into 12 balls (you can make these smaller or larger depending on your needs) and form into patties.
3. Spray large frying pan with non-stick spray and cook patties until browned on both sides.
4. Combine Greek yogurt and diced pickles in small bowl.
5. Serve patties with dollop of Greek yogurt and pickle mixture.

NOTE: This should be my last post with “old” photos! I recently purchased a light box set-up that should make my photography much more bearable!



Veggie Supreme Pizza Casserole

Pizza Casserole 4

I have had to do some out-of-town work this month. I don’t know how the Rockstar does it all the time. I miss my little family so much when I am on the road…. although I do enjoy the bit of time I get to sprawl out on a king-size bed and shower as long as I like. I guess it has its perks.

To keep the family from calling up our old friend (the pizza-delivery man) I tried to prepare some healthy options before I hit the road. Along with the usual weekly food-prep (fruit for smoothies, hard boiled eggs, chicken, chopped veggies, etc.), I made up a great big dish of this Veggie Supreme Pizza Casserole.

Pizza Casserole 1

This dish can be prepared and baked immediately or it can be refrigerated until it’s time to cook. I ended up cooking it right before I left for the sake of photography, but I’m sure the Rockstar could have handled it on his own.

Pizza Casserole 1

Warning: This is so good, it will be hard to avoid second and maybe even third helpings!

Pizza Casserole 3

Pizza Casserole 5

Pizza Casserole 7

Pizza Casserole 8

Veggie Supreme Pizza Casserole
serves 6-8

1 box of whole wheat penne pasta
2.5 cups of shredded mozzarella (divided)
3 cups of pasta or pizza sauce (divided)
1.5 cups of stewed tomatoes (divided)
2 cup of chopped green peppers (divided)
1 cup of diced onions (divided)
2 cups of mushrooms (divided)
0.5 cups of canned jalapeños (divided)
0.5 cups sliced black olives (divided)

1. Preheat oven to 350 degrees F.
2. Prepare pasta as directed.
3. Place half of the cooked pasta in 9 x 12 baking pan. Layer on half of each ingredient listed (I did the sauce, followed by the cheese and then all of the veggies).
4. Layer on the other half of the pasta and then another layer of the remaining half of each of the ingredients listed.
5. Bake uncovered at 350 for 25-30 minutes.
6. Cut and serve.

Feel free to adapt this to include your favorite toppings!

*** Talk to me: What is your favorite combination of pizza toppings? ***