Recipe Library
Make-Ahead Freezer Breakfast Burritos with Eggs, Cheese & Spinach
Fluffy scrambled eggs mingle with wilted spinach and a touch of serrano heat, all wrapped in soft whole-wheat tortillas with melted pepper Jack cheese. Each bite delivers warm, savory comfort that reheats straight from the freezer.
- Total
- 25 min
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 6
Nutrition per Serving
- Calories
- 297
- Protein
- 19g
- Carbs
- 20g
- Fat
- 15g
- Fiber
- 1g
- Sodium
- 478mg
Ingredients
- 12 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon finely chopped seeded serrano pepper
- 1/2 teaspoon paprika
- 2 cups baby spinach
- 6 (8 inch) whole-wheat tortillas
- 1/2 cup shredded pepper Jack cheese
Instructions
- 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.)