Breakfast Burritos

Breakfast Burritos Disclaimer: These breakfast burritos are not fancy. These breakfast burritos are not gourmet. These breakfast burritos are not haute Tex-Mex cuisine. These breakfast burritos are exactly that: breakfast burritos, and I often make them for my husband and kids for a quick, healthy breakfast option. Sometimes I eat them for lunch at school as well! They’re as simple as it gets! My point is, if you’re looking for fancy chipotle-asiago-chorizo-poblano-fancy-o breakfast burritos this morning…you’ve come to the wrong wife and mother. And I’ve tried that route; believe me, I’ve tried it. The problem is, my family—my husband and two spawn—aren’t jiggy wit’ chipotle-asiago-chirozo-poblano-fancy-o stuff. They want it straight up and Middle-Americano, without a lot of adornment. But the great thing about this recipe is, it’s basic. And you can use the basic method to create whatever degree of amped-up breakfast burrito you’re in the mood for.

Ingredients:
1 lb. ground turkey
1 Tbs. homemade taco seasoning
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can Rotel tomatoes
2 cups spinach
5 eggs, beaten
5 egg whites
1/4 cup milk
1 tsp. salt
1/2 tsp. pepper
1 cup shredded cheese
12-14 whole wheat tortillas

Directions:
1. Brown turkey into no longer pink; season with taco seasoning.
2. Add black beans and tomatoes; mix well.
3. Over medium heat, sauté spinach until just starting to wilt.
4. In a small bowl add eggs, egg whites, milk, salt, and pepper.
5. Add mixture to spinach; cook until scrambled, stirring constantly.
6. Add egg mixture to turkey mixture; mix well.
7. Add a heaping 1/2 cup to whole wheat tortilla. Top with one tablespoon shredded cheddar cheese. 8. Fold and repeat.

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You can wrap these in Saran wrap and freeze them. They freeze great! Reheat in microwave 30-45 seconds; flip for another 30-45 seconds.

breakfast-burrito

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