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.

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

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.


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.


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