Mornings just got easier with these satisfying breakfast burritos made with eggs, spinach, serrano peppers and cheese. These burritos can last for months in the freezer and reheat within minutes in the microwave, so keep a stash on hand for when you need a quick, healthy breakfast.
- 12 large eggs
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon seeded serrano pepper, finely chopped
- ½ teaspoon paprika
- 2 cups baby spinach
- 6 (8 inch) flour tortillas
- ½ cup Pepper Jack cheese, shredded
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 ½ 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. (Alternatively, bake foil-wrapped burritos at 375°F until heated through, about 25 minutes.)
You can find more details about this recipe at eatingwell.com: Make-Ahead Freezer Breakfast Burritos with Eggs, Cheese & Spinach