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Veggie-Packed Breakfast Burritos

May 26, 2020 By Jessica Braider Leave a Comment

26 May
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Veggie-Packed Breakfast Burritos
Veggie-Packed Breakfast Burritos
These breakfast burritos came to me one weekend morning when I wanted to throw together a filling meal for the family before heading out for a day of active fun. They are so simple to prepare and great to take on-the-go for those crazy mornings when getting out of the house seems like a minor miracle.
Print Recipe
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Breakfast/Brunch, Freezer-Friendly, Kid-Friendly, Lunch, Make-Ahead, Sandwiches/Wraps
Special Diet Gluten-Free, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Vegetarian
season All, Fall, Spring, Summer, Winter
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 Tbsp. butter
  • 6 eggs
  • 1 cup grape or cherry tomatoes halved or quartered
  • 2 oz. baby spinach (about 2 cups), roughly chopped
  • 1/4 tsp. chili powder
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 cup shredded Monterey jack or cheddar cheese
  • 6 large whole wheat tortillas (use wheat/gluten-free, if needed)
  • 1 cooking spray optional
Dish Type Main Dish
Meal Type 30 Minutes (or less) Meals, Breakfast/Brunch, Freezer-Friendly, Kid-Friendly, Lunch, Make-Ahead, Sandwiches/Wraps
Special Diet Gluten-Free, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Vegetarian
season All, Fall, Spring, Summer, Winter
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 Tbsp. butter
  • 6 eggs
  • 1 cup grape or cherry tomatoes halved or quartered
  • 2 oz. baby spinach (about 2 cups), roughly chopped
  • 1/4 tsp. chili powder
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 cup shredded Monterey jack or cheddar cheese
  • 6 large whole wheat tortillas (use wheat/gluten-free, if needed)
  • 1 cooking spray optional
Print Recipe
Instructions
  1. Preheat the oven to 425 degrees.
  2. In a large skillet, melt the butter over a medium-high heat. When the butter is melted, add the eggs and move around with a spoon or spatula until they are scrambled and cooked through.
  3. Add the tomatoes, spinach, chili powder, salt, and pepper and cook, stirring constantly until the spinach has wilted.
  4. Place roughly 1/6 of the egg mixture in the lower middle portion of each tortilla and top it with about 1 Tbsp. of cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. Put each burrito seam side down on the baking sheet.
  5. Spray each one with a little baking spray (if desired) to get a golden finish and baked for 10 - 15 minutes, until golden brown on top. Serve immediately, refrigerate for 3 days, or freeze for 3 months.
Recipe Notes

Do Ahead or Delegate: Chop the tomatoes and spinach, combine the spices, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the burritos.

Scramble Flavor Booster: Increase the chili powder, add some dried oregano, serve with a hot sauce or salsa, and/or use a sharp Cheddar cheese.

Tip: Refrigerating, freezing, and reheating burritos is a cinch! To refrigerate: store burritos in an airtight container or Ziploc bag for up to 3 days. To freeze: let them cool completely, then wrap each one individually in aluminum foil, and then place all of the burritos together in a large freezer bag. To reheat: take the foil off and reheat in a microwave, in one-minute bursts, for 1 – 4 minutes, flipping every minute, or reheat in a toaster oven at 350 degrees for 3 – 5 minutes if refrigerated or 12 – 15 minutes if frozen.

Nutritional Information Per Serving (% based upon daily values): Calories 357, Total Fat: 15g, 23%; Saturated Fat: 6g, 30%; Cholesterol: 175mg, 58%; Sodium: 449mg, 19%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 3g, 12%; Sugar: 1g; Protein: 13g

Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

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