We at Direct Auto and Life Insurance know most people are busy and we all have to eat, which is why we compiled three yummy lunch recipes that are budget-friendly and easy to take with you on the road.
We hope you love them as much as we do!
Mini Bacon and Egg Tarts
This savory recipe is a great way to use up kitchen staples like milk, cheese, and bread to create a meal that is anything but boring. You’ll need:
- 8 slices of wheat or white bread, crusts removed
- Cooking spray
- ½ cup of milk (2% preferred)
- 4 large eggs, beaten
- 2 slices of bacon, cooked and crumbled
- ½ cup of cheddar cheese
- Preheat oven to 425°.
- Lightly brush both sides of each bread slice with cooking spray. Stuff bread into cups of muffin tin. Bake for 10 minutes until bread begins to brown.
- Lower the oven temperature to 350°.
- Combine eggs and milk; mix well with a whisk or fork. Divide egg mixture evenly among bread cups and top with bacon and cheese.
- Bake for 15 minutes or until set.
This quick meal is an easy lunch to create and only costs about $1.58 per tart.
When a Mexican appetizer meets an Italian signature, you’re bound to create some culinary magic. You’ll need:
- 1 tablespoon of canola oil
- 4 flour or whole wheat tortillas, 8 inch
- 1 ½ cup of cheese (mozzarella, cheddar, or blend)
- 1 oz pepperoni or other protein
- 1 cup marinara sauce, for dipping
- Optional: spinach, sausage, red onions, or any other favorite pizza toppings
- Preheat the oven to 400°.
- Brush tortillas with canola oil and lay flat on baking sheet. Sprinkle 3 tablespoons of cheese on each tortilla. Top each tortilla with another 3 tablespoons of cheese, pepperoni, or other toppings.
- Bake for 5 minutes.
- Remove from the oven and carefully fold the tortillas in half.
- Bake for an additional 10 minutes, turning the tortillas after 5 minutes.
- Serve with marinara for dipping.
You’ve got a piping hot and delicious meal, ready to hit the road for only $1.27 per “quesadilla”!
Breakfast, as far as we’re concerned, is an all-day affair, which is why we included the Breakfast Burrito adapted from Epicurious. For this dish, you’ll need:
- 4 flour or whole wheat tortillas, 8-11 inches
- 7 to 8 ounces breakfast sausage
- 4 large eggs
- 1 teaspoon water
- 1 tablespoon olive or canola oil
- 1 cup coarsely grated Monterey Jack
- 1 avocado, sliced
- About 1/4 cup fresh or bottled salsa
- Salt and pepper
- Preheat oven to 350°F. Cut 4 (12-by 8-inch) squares of foil.
- Wrap tortillas in foil and warm in oven until heated through, about 10 to 15 minutes.
- Meanwhile, cook breakfast sausage in an 8-inch heavy skillet over medium heat, stirring and breaking it up, until just cooked through, about 3 to 5 minutes. Remove from heat and cover to keep warm.
- Whisk together eggs, water, ¼ teaspoon salt, and 1/8 teaspoon pepper. Heat oil in a small nonstick skillet over medium heat until hot. Add egg mixture and scramble until just cooked through. Add sausage and then remove from heat.
- Put a tortilla on 1 sheet of foil. Top with two scoops of the sausage mixture, one fourth of the cheese, one fourth of the avocado, and then add salsa to taste in vertical rows across center, leaving room to fold over bottom and sides. Fold bottom of tortilla over most of filling, then fold over sides, overlapping them.
- Wrap foil around burrito, leaving top exposed. Make 3 more burritos in same manner and serve hot.
To really make it pop, customize these breakfast burritos to your tastes by adding bacon, peppers, or hash browns. This delicious and simple recipe costs a meager $2.15 per serving.
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