Make-Ahead Freezer Breakfast Burritos with Egg, Cheese & Spinach
Serves: 30
Serving size: 1 burrito
Time to prepare: 30 minutes
Ingredients
12 large eggs
¼ teaspoon salt
¼ teaspoon ground pepper
2 teaspoons extra-olive oil
1 tablespoon finely chopped seeded serrano pepper
½ teaspoon paprika
2 cups baby spinach
6 (8-inch) whole-wheat tortillas
½ cup shredded pepper jack cheese
Directions
Whisk eggs, salt and pepper in a large bowl.
Heat oil in a large nonstick pan over medium- low heat. Add serrano and paprika; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes.
To assemble burritos, place each tortilla on a sheet of foil. Add 1⁄2 cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.
To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium (or 50% or Defrost) for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes.
TIP: Alternatively, bake foil-wrapped burritos at 375°F until heated through, about 25 minutes.
