Easy, Healthy Freezer Breakfast Burrito Recipe
Packed with protein, fiber, and leafy greens, this easy breakfast burrito recipe is not only delicious but also timesaving and nutritious.
Ingredients
- 12 large eggs
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp extra-virgin olive oil
- 1 tbsp seeded jalapeno pepper, finely chopped
- 1/4 red onion, finely chopped
- 1/4 tsp garlic powder
- 2 cups leafy greens (spinach, baby kale, chard etc.)
- 6 8-inch whole grain flour tortillas
- 1/2 cup cheddar cheese, shredded
Instructions
- In a large bowl, whisk together the eggs, salt, and ground pepper.
- Heat olive oil in a large nonstick pan over medium-low heat. Add jalapeno, onion, and garlic powder, sautéing for 1 to 2 minutes until fragrant.
- Add the greens to the pan and continue sautéing until wilted, for another 1 to 2 minutes.
- Pour eggs into the pan with the sautéed vegetables. Cook, stirring occasionally, until eggs are mostly set, about 5 minutes. Adjust seasoning with salt if needed.
- To assemble burritos, place each tortilla on a sheet of foil. Add 1/2 cup of the scrambled eggs to the bottom half of the tortilla, then evenly distribute the shredded cheddar cheese.
- Roll the tortilla snugly, tucking in the ends as you go. Wrap each burrito tightly in the foil and freeze for up to 3 months.
Notes
Variations
- Add diced bell peppers, tomatoes, or black beans for added flavor and nutrients.
- For a vegan option, omit the eggs and use tofu or scrambled plant-based eggs.
- When assembling the burritos, be sure not to overfill them to ensure easy rolling and wrapping.
- You can customize the burritos any way you want with your favorite herbs and spices.