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30-Minute Spinach and Egg Breakfast Burritos
When mornings feel too rushed for a hot meal, these make-ahead wraps are exactly what you need. Fluffy scrambled eggs, melted mozzarella, and sautéed vegetables get tucked tightly into whole-wheat tortillas for a hearty start to your day. You'll love how the sweet red bell peppers and earthy spinach balance the rich cheese. Spend a little time prepping a batch on Sunday, and you won't have to think about breakfast for the rest of the week.
Equipment
- Skillet
- Microwave
Ingredients
- 285
- 12g
- 403mg
- 28g
- 4g
- 4g
- 16g
- 6 large eggs
- 2 tablespoons low-fat milk
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 1 tablespoon unsalted butter, divided
- 3 cups spinach leaves
- ½ cup diced red bell pepper
- 6 (8") 100 percent whole-wheat tortillas
- 4 ounces shredded mozzarella cheese
Instructions
- 1Combine the eggs, milk, garlic powder, and salt in a medium bowl and whisk until smooth. Warm half a tablespoon of butter in a large skillet set over medium-high heat until melted.
- 2Add the egg mixture to the hot skillet and cook while stirring occasionally until fully set. Move the scrambled eggs to a large plate and set aside to cool. Cooling the eggs first prevents the tortillas from getting soggy later.
- 3Wipe the skillet clean and return it to the stove over medium heat. Melt the remaining half tablespoon of butter, then stir in the spinach and diced red bell pepper.
- 4Sauté the vegetables for about three minutes until the spinach wilts completely. Transfer the cooked vegetables to a plate and let them cool down.
- 5Warm the whole-wheat tortillas on a microwave-safe plate for twenty seconds to make them pliable. This keeps the tortillas from cracking when you fold them.
- 6Sprinkle the shredded mozzarella cheese just below the center of each warm tortilla. Spoon the cooled scrambled eggs directly over the cheese.
- 7Layer the cooked spinach and bell pepper mixture on top of the eggs. Fold the left and right sides of the tortilla inward, then bring the bottom edge up and over the filling.
- 8Roll the tortilla tightly away from you while keeping the sides tucked inward.
Notes
- Serving: Pair these warm wraps with a side of fresh fruit like sliced apples or bananas for a balanced morning meal.
- Storage: Arrange the finished wraps seam side down in a large resealable bag and transfer to the freezer. For longer storage up to one month, wrap each burrito individually in aluminum foil.
- Reheat: Remove any foil wrapping before reheating. Place the frozen wrap on a microwave-safe plate, cover with a damp paper towel, and microwave for two minutes until heated through.