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Egg & Spinach Breakfast Burritos

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 10 servings.
When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat them over the campfire. —Kristen Stecklein, Waukesha, Wisconsin

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
  • Optional: Guacamole and salsa

Directions

  • 1. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking it 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.

Nutrition Facts

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

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