Best 2 Egg Spinach Breakfast Burritos Recipes

Kickstart your day with a wholesome and delightful Egg Spinach Breakfast Burrito, a culinary symphony of flavors and textures that will tantalize your taste buds. This versatile dish is not only a treat for breakfast but also a portable and satisfying meal option for lunch or brunch. With its vibrant green spinach, fluffy eggs, and an array of customizable fillings, this breakfast burrito is a nutritional powerhouse that promises both taste and convenience. The recipe includes variations for meat lovers, vegetarians, and those seeking a vegan option, ensuring inclusivity and catering to various dietary preferences. Get ready to embark on a culinary adventure as we explore the nuances of this delectable dish and unveil the secrets behind its irresistible charm.

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EGG & SPINACH BREAKFAST BURRITOS

Egg & Spinach Breakfast Burritos image

When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat over the campfire. -Kristen Johnson, Waukesha, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 pound bulk lean turkey breakfast sausage
1 tablespoon canola oil
1 cup frozen cubed hash brown potatoes, thawed
1 small red onion, chopped
1 small sweet red pepper, chopped
6 cups (about 4 ounces) fresh spinach, coarsely chopped
6 large eggs, beaten
10 multigrain tortillas (8 inches), warmed
3/4 cup crumbled queso fresco or feta cheese
Guacamole and salsa, optional

Steps:

In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan. , In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains., Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling and roll up. If desired, serve with guacamole and salsa., Freeze option: Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 166mg cholesterol, Sodium 882mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 22g protein.

SPINACH BURRITOS

Spinach Burritos image

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 flour tortillas (10 inches), warmed
3/4 cup picante sauce, divided
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

In a large skillet, saute onion and garlic in butter until tender. Add spinach and pepper; cook for 2-3 minutes or until heated through. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

Tips:

- For the perfect scrambled eggs, whisk them with salt and pepper before cooking. Pour the egg mixture into a non-stick pan over medium heat. Cook, stirring constantly, until cooked through. - Use fresh spinach for the best results. Baby spinach works great in this recipe, but feel free to use regular spinach if that's what you have on hand. Just be sure to wash and dry it thoroughly before using. - If you don't have a tortilla press, you can use a rolling pin to flatten the tortillas. Just be sure to roll them out until they are very thin, about 1/16th of an inch thick. - To fold the burritos, place the tortilla in front of you with the bottom edge closest to you. Add the fillings in a line across the center of the tortilla. Fold the bottom edge up over the fillings. Then, fold the left and right edges in. Finally, roll the tortilla up from the bottom, starting with the edge closest to you. - Serve the burritos immediately with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

These egg and spinach breakfast burritos are a delicious and easy way to start your day. They are packed with protein and nutrients, and they can be customized to your liking. With just a few simple ingredients, you can have a hot and satisfying breakfast in no time. These burritos are also great for meal prep. Simply make a batch on the weekend and reheat them throughout the week for a quick and easy breakfast or lunch.