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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 224.1
  • Total Fat: 13.5 g
  • Cholesterol: 153.2 mg
  • Sodium: 554.4 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Joanie's Egg and Kale Breakfast Burritos calories by ingredient
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Joanie's Egg and Kale Breakfast Burritos

Submitted by: MOSTLYH2O

Introduction

I make 10 of these at a time and freeze -- two weeks' worth of healthy breakfasts! Reheat in the oven while you get ready in the morning. I make 10 of these at a time and freeze -- two weeks' worth of healthy breakfasts! Reheat in the oven while you get ready in the morning.
Number of Servings: 10

Ingredients

    Kale, 4 cups, cleaned and chopped
    1 T olive oil
    1 clove garlic, minced
    10 Whole Wheat Tortillas (I used Trader Joe's)
    7 eggs, scrambled
    1 cup Rosarita Spicy Jalapeno refried beans
    7 oz fontina cheese, shredded
    1 cup salsa
    Salt and pepper to taste

Tips

You could easily vary the veggie used in this; I'm planning broccoli ones next, or maybe spinach!


Directions

-Add the oil to a large nonstick skillet on medium. When the oil is hot, add the garlic and saute for a minute or two, but don't let the garlic burn.
-Add the kale handfuls at a time, turning with tongs to distribute the oil and garlic.
-Once all the kale is in, put the lid on and cook for 10-15 minutes until it is as tender as you like. -Remove kale from skillet into a bowl.
-In the same skillet, add the scrambled eggs and salt and pepper to taste, and cook slowly over medium-low heat. You want these to be soft, because they will cook a little more when you reheat them in the oven.
-Add the eggs to the reserved kale and mix gently.
-Bring the kale mixture to your work area and set up burrito assembly line: tear off 10 sheets of tinfoil (each big enough to wrap a burrito) and place next to a large baking sheet on your counter. Have the tortillas, beans, cheese, and salsa handy, ideally near the microwave.
-Heat the tortillas one by one in the microwave for about 10-15 seconds until warm and soft (don't do them all at once; if they cool they will become tough they will tear.)
-Working quickly, spoon a little less than 2 Tbsp refried beans across the center of the tortilla.
-Add a spoonful of the egg and kale mixture.
-Add about 3/4 oz cheese and a little salsa.
-Fold from the bottom up, then fold the sides in and roll up.
-Place, seam-side down, on the stack of foil sheets and roll up in a sheet of foil.
-Place the burrito on the sheet pan.
-Repeat for remaining ingredients.
-Freeze the whole pan of burritos, and, once frozen hard, transfer to a large ziploc freezer bag.
-To reheat, turn oven to 300 and place a frozen burrito on a lined baking sheet. It will take about 40 minutes to heat fully but it can stay in there longer if it takes you longer to get ready in the morning!


Serving Size: Makes 10 burritos

Number of Servings: 10

Recipe submitted by SparkPeople user MOSTLYH2O.






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