Egg Spinach Breakfast Burritos Recipes

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.

MEXICAN BREAKFAST BURRITO

Mexican Breakfast Burrito image

A peppery, vegetarian take on an enduring favorite -- the breakfast burrito! Oaxaca cheese has a similar texture to mozzarella and melts beautifully.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 burritos

Number Of Ingredients 10

Ingredients

8 large eggs
Kosher salt
6 tablespoons vegetable oil
2 russet potatoes (about 1 1/4 pounds), grated and squeezed dry
4 large flour tortillas
2 cups grated Oaxaca cheese (about 7 7/8 ounces)
1 small white onion, sliced
2 poblano chiles, halved, seeded and thinly sliced
One 10-ounce box chopped frozen spinach, thawed and squeezed dry
Sour cream and hot sauce, for serving

Steps:

Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.

CHEESY BACON, EGG & SPINACH BRUNCH BURRITOS

Cheesy Bacon, Egg & Spinach Brunch Burritos image

When brunch is an on-the-go occasion, get your guests going with these Cheesy Bacon, Egg & Spinach Brunch Burritos.

Provided by My Food and Family

Categories Breakfast Eggs

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

8 egg s
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. butter or margarine
4 slices cooked OSCAR MAYER Bacon, crumbled
1 cup tightly packed torn fresh spinach
1 tsp. KRAFT Grated Parmesan Cheese
6 flour tortillas (6 inch)

Steps:

Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in bacon, spinach and Parmesan; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 275 mg, Sodium 470 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 1 g, Protein 14 g

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