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Make-Ahead Freezer Breakfast Burritos with Eggs, Cheese & Spinach
Total Time
30 mins
Servings: 6
  • 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
  1. Whisk eggs, salt and pepper in a large bowl.
  2. 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,
  3. 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.
  4. 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.)