3/4 cup frozen, sliced tricolor bell peppers, thawed
2 cups packaged baby spinach, roughly chopped
1 tsp chile powder
2 large eggs beaten
2 large egg whites, beaten
4 9-10 inch tortillas
1 oz shredded cheese
Instructions
In a medium skillet on medium, heat oil. Add potato, onion, and
bell peppers, and saute for about 8 minutes, stirring occasionally.,
until potatoes are tender and onions are translucent. Add spinach
and chile powder; saute for 2 minutes more.
Increase heat to medium high. Add eggs and egg whites. Cook for 3
minutes, stirring frequently, until eggs are cooked through. Turn off
heat and let cool for about 10 minutes.
Tear off 4 16 inch rectangles of foil and lay 1 tortilla on top of each.
Divide egg mixture evenly into the center of each tortilla. Sprinkle
evenly with cheese. To wrap, fold edges in, then roll forward tightly.
Wrap burrito tightly in foil. (Note- Alternatively, line with parchment
paper and then wrap in foil.)
Place wrapped burritos in large zip-top freezer bag and freeze for
up to 3 months. To serve, preheat oven to 400. Place a burrito, still
wrapped, on a baking sheet and bake for 35 minutes. use tongs to
transfer wrapped burrito to a paper bag and take on the go. (Note-
Baked burritos will stay warm for 15 to 20 minutes; they can be
eaten on the go or when you get to work . If reheating in the
microwave, make sure to remove foil first.)
Originally Submitted
5/1/2015
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