Make-Ahead Freezer Breakfast Burritos with Eggs, Cheese & Spinach
Busy mornings? We’ve got you covered. These hearty breakfast burritos are packed with eggs, spinach, serrano peppers, and cheese, perfect for fueling your day. Make a batch ahead of time, freeze them, and just pop one in the microwave for a quick, healthy breakfast anytime.
YIELD: 6 servings | PREP: 30 min | COOK: 5 min
Ingredients
- 12 large eggs
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon finely chopped seeded serrano pepper
- ½ teaspoon paprika
- 2 cups baby spinach
- 6 (8 inch) whole-wheat tortillas
- ½ cup shredded pepper Jack cheese
Directions
- Whisk eggs, salt and pepper in a large bowl.
- Heat oil in a large nonstick pan over medium-low heat. Add serrano and paprika; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes.
- To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.
- To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium (or 50% or Defrost) for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes. (Alternatively, bake foil-wrapped burritos at 375°F until heated through, about 25 minutes.)
Nutrition Facts
Per Serving (1 burrito): 297 Calories, 15g Fat, 20g Carbs, 19g Protein