I have to say this has been one of the cloudiest springs in recent memory. That’s not to say it actually is the cloudiest – it could be in fact that my memory has selective recall. That’s been known to happen on occasion. Nevertheless it’s cloudy again. We made these quick, healthy breakfast treats earlier this week, but they would be the perfect way to brighten up a cloudy morning. The recipe is adapted from one we came across in the Taste of Home Comfort Food, Diet Cookbook. It’s also a great way to use up some of the leftover phyllo from the baklawa. (I bought several packages just-in-case my attempt at the recipe went horribly array.)
We began by cutting three phyllo sheets into sixths. We then separated the squares out and placed them in muffin tins – 3 per tin. 
Earlier this week Dad left for a conference in sunny California. It’s the first time in quite sometime that we’ve been apart – and the kiddos sure are missing him. And while I’m enjoying hogging an entire bed, I miss him too. So tonight we decided to break with protocol a bit and cook-up a weeknight meal straight out of California. The recipe idea was given to us by a good friend Beth – a great cook and former New Englander, turned Californian (even though she’s now mostly in FL). Beth threw out a few meal options and the kids liked the idea of Breakfast Burritos. Thanks Beth! So here’s to you Dad. We hope you’re enjoying CA and can’t wait to see you! 
Eat, Play, Love 