Make these butternut squash breakfast wraps ahead of time for a quick breakfast on the go! With instructions for freezing and heating, too!
Dish Count :: 1-2 Skillets, 1 Mixing Bowl
Today feels like the first day of school! I’m nervous, sweaty, and I’ve tried on five different outfits to make sure I fit the part of an assistant project manager. Someone hold me. But most of all, I’m excited!
My mission today is simple, don’t make a fool of myself, call someone by the wrong name, or trip on a flat surface while meeting everyone – which I think we can all agree is the most likely thing to happen. After that, I am sure it will all be okay.
In preparing for this new work adventure, it seemed prudent to alleviate the stresses of the morning and prepare a week’s worth of breakfast wraps so I can eat something quick and not feel guilty about stopping at the coffee shop on the way down. These butternut squash breakfast wraps were the obvious solution. And down in the recipe there are directions on how to freeze and then reheat them!
Of the five different outfits I tried, I wound up with a pair of black Buffalo jeggings, and my favorite Daniel Rainn shirt from Stitch Fix. Is this “business casual”? I mean, I can’t very well be running around the airport all day in heels, so I’m also going with my favorite pair of Cole Haan nude flats. In the PNW, this seems to fit the buis-cas model, because we are really laid back compared to other parts of the States, from what I hear. But it’s just like the first day of school where you want to set the tone for the whole year, or in the case of my new project – the next FOUR years. Someone tweet me if I need to take a blazer or something!
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