Best 3 Egg Spinach Breakfast Burritos Recipes

EGG & SPINACH BREAKFAST BURRITOS

Steps:

• 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.

MEXICAN BREAKFAST BURRITO

Steps:

• Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
• Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
• Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.

CHEESY BACON, EGG & SPINACH BRUNCH BURRITOS

Steps:

• Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
• Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in bacon, spinach and Parmesan; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
• Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.