Egg & Spinach Breakfast Burritos Recipe

3 2 2
Egg & Spinach Breakfast Burritos Recipe
Egg & Spinach Breakfast Burritos Recipe photo by Taste of Home
Publisher Photo

Egg & Spinach Breakfast Burritos Recipe

Read Reviews
3 2 2
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 10 servings.
Originally published as Egg & Spinach Breakfast Burritos in Taste of Home June/July 2016, p39

Nutritional Facts

1 burrito: 333 calories, 15g fat (5g saturated fat), 166mg cholesterol, 882mg sodium, 27g carbohydrate (3g sugars, 6g fiber), 22g protein.

  • 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
  1. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan.
  2. 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.
  3. 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.
  4. 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. Yield: 10 servings.
Originally published as Egg & Spinach Breakfast Burritos in Taste of Home June/July 2016, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forEgg & Spinach Breakfast Burritos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
curlylis85 User ID: 3166950 252057
Reviewed Jul. 31, 2016

"We loved these! I did use traditional breakfast sausage instead of turkey because I had it on hand, and I melted the cheese into the eggs in the last minute of cook time. I really liked all of the vegetables for added nutrition from a typical breakfast burrito."

MY REVIEW
TeresaWitt User ID: 4117537 250411
Reviewed Jul. 13, 2016

"This had a really strange taste. Definitely not a keeper."

Loading Image