Breakfast Burrito

Jul 16

Servings: 10 | Prep: 10 min | Cooking Time: 15 min

INGREDIENTS

10 whole grain tortilla shells 10 inch
6 eggs (add egg whites for more protein)
4 chicken sausage links cut into small pieces
6 oz feta cheese or goat cheese
10 oz frozen spinach thawed and water squeezed out
1 tbsp. olive oil
¼ cup white onion chopped
½ tsp. pepper
¼ tsp. salt

These healthy breakfast burritos make for a delicious meal that can be fully prepped ahead of time and stored in the freezer for the easiest grab and go breakfast ever! Make up a batch to save time on those crazy busy mornings.

- Easy to prepare: This recipe only requires a few short steps and can be made in one pan!
- Perfect for meal prepping: Make them up in advance and you’ll have breakfast for days!
- Freezer-friendly: Make up a batch and store them in the freezer until ready to eat.
- A balanced breakfast: These burritos are loaded with protein and also contain fiber from the spinach and whole grain wrap.
- Filling and satisfying: Due to their fiber and protein content, these burritos are incredibly filling and will leave you feeling satisfied for hours.
- Delicious and flavorful: Despite the simple ingredients list, these burritos have lots of flavor in every bite!
- Protein: Sub in regular or turkey breakfast sausage for the chicken sausage; add cooked black beans. Add egg whites for more protein.
- Veggies: Add or sub in cooked diced mushrooms, bell peppers, or diced tomatoes.
- Flavor add-ins: Add jalapenos or some hot sauce or spices to the egg mixture.
- To make gluten-free: Use gluten-free wraps instead of whole-grain
- To make dairy-free: Use dairy-free cheese instead of regular cheese or leave out the cheese out altogether
- To make vegetarian: Leave out the chicken sausage or sub in black beans

DIRECTIONS

Over medium heat, heat olive oil. Add onion and chicken sausage.
Sautee onions and chicken sausage for about 5-8 minutes. Or until sausage is cooked through.
While the onions and sausage are cooking, in a small bowl scramble the eggs with the salt and pepper.
Add the eggs to the onions and sausage. Stirring occasionally. Once the eggs are just about fully cooked. Add in the spinach and cheese. Stir until well combined.
Remove pan from stove. Allow the egg mixture to cool to room temperature before placing in wraps.
Once cooled, evenly distribute the egg mixture among the ten tortillas, leaving about an inch around the edge to fold in the ends.
Roll up the burritos tightly, tucking in the ends.

Tips

If you wish to freeze, wrap each burrito tightly in foil once you’re done assembling each burrito. Place in a large zip lock bag or container and freeze for up to three months.

To reheat the frozen breakfast burritos:

Oven method: Preheat the oven (or toaster oven) to 400 degrees F. Place the burritos wrapped in foil on a baking sheet. Bake for 30-40 minutes or until the tortilla is lightly browned and crispy and the fillings have heated through.

Microwave method: Unwrap the burritos from foil and place in the microwave for 1-2 minutes or until heated through.