MUSHROOM FREEZER BREAKFAST BURRITO

• 2 Tbl. vegetable or grapeseed oil
• 1/2 White Onion chopped
• 2 Garlic Cloves, minced
• 2 cups Crimini mushrooms, chopped
• 4 cups loosely packed Spinach
• 1/2 Tbsp. Tabasco
• 8 large Eggs
• 3 Tbsp. Milk
• Cooking Spray
• 4 whole wheat Tortillas (large)
• 1/4 Cups + 2 Tbsp Goat Cheese

Heat a large skillet with the oil, add the onions and garlic and cook until translucent

Add the mushrooms and cook until golden brown, add the spichach and cook until all wilted. Season in a bit of salt.

In a large bowl, whisk together the eggs, tabasco and milk.  In a separate skilled, cover the bottom with cooking spray, when hot add the egg mixture and cook, stirring frequently for about 3-4 minutes until the eggs are set.

Warm the tortillas in the microwave. Put each tortilla in a piece of aluminum foil.  Distribute equally on each tortilla, the cheese, vegetable mix and the eggs.  Roll each tortilla in the aluminum foil and put in a freezer bag, then in the freezer.

When ready to eat, take frozen tortilla and heat up in the microwave about 2-3 minutes