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!
Wish me luck!
Butternut Squash Breakfast Wraps
4 cups Diced Butternut Squash
16 Turkey Sausage Links, cooked and chopped (1 package Jenny-O is what I used)
1/2 cup wilted Spinach, squeeze of excess moisture
1 cup Shredded Cheddar Cheese
6 Whole Wheat High Fiber Tortillas
1/4 cup Milk
Salt and Pepper
3 Tbsp Butter
Non Stick Cooking Spray
To Cook ::
In a skillet over medium heat, melt half of the butter. Season diced butternut squash with salt and pepper.When butter is simmering, add in half of the squash, and cook until brown. Toss in pan and continue to cook until all sides are golden brown and the squash is soft. Set aside on a plate, and add in remaining squash, cooking through.
Next, cook turkey sausages until they are cooked through. Set aside on plate and cut into small cubes.
In skillet, wilt spinach until wilted. Shred cheese.
In a mixing bowl, whisk together eggs, milk, and season with salt and pepper. Melt remaining butter into the skillet, and allow to come to a simmer. Add in eggs, and cook through scrambled.
To assemble, top each tortilla wrap with eggs, cheddar cheese, spinach, squash and sausage. Wrap up.
To Freeze ::
Wrap each butternut squash breakfast wrap with one paper towel to absorb any remaining steam that might escape. Then wrap tightly in plastic wrap. Place each wrap onto a baking sheet and freeze.
To Reheat ::
*Note* Each microwave is different, so adjust times as necessary.
Gently tear hole into the plastic wrap of your butternut squash breakfast wrap to allow wrap to vent while microwaving. Place in microwave and "defrost" for 1 minute on 50% heat. Then heat for 2-2:30 seconds on full power. Check temperature to ensure the wrap is heated all the way through. Eat while warm.