Make-ahead & freeze breakfast burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3.5 cup Spinach, fresh 3 cup, pieces or slices Mushrooms, fresh 2.25 cup, chopped Green Peppers (bell peppers) 20 serving La Banderita tortilla 32 g 20 large Egg, fresh, whole, raw 13.5 oz Chorizo, pork and beef 1.25 cup Giant brand Fancy Mexican shredded cheese (by THENEWALYSSA09)
Cook the green peppers for a few minutes, then add the mushrooms. Once peppers and mushrooms are cooked through add spinach, just long enough to wilt the spinach. Set veggies off to side.
Cut chorizo into small pieces. Cook until it's just done all the way through.
Blend up eggs. Add spices to taste. I add onion powder, garlic powder, a dash of salt, and pepper.
Add veggies, chorizo, and eggs to pan. (I do half of each at a time so it'll fit in the pan.) While eggs are cooking lay our tortillas. Add cheese to each of them. Once eggs are done to your preferred consistency, spoon mixture into tortillas. Wrap them up and freeze.
Serving Size: 1 burrito
Number of Servings: 20
Recipe submitted by SparkPeople user MINATHERED.
Cut chorizo into small pieces. Cook until it's just done all the way through.
Blend up eggs. Add spices to taste. I add onion powder, garlic powder, a dash of salt, and pepper.
Add veggies, chorizo, and eggs to pan. (I do half of each at a time so it'll fit in the pan.) While eggs are cooking lay our tortillas. Add cheese to each of them. Once eggs are done to your preferred consistency, spoon mixture into tortillas. Wrap them up and freeze.
Serving Size: 1 burrito
Number of Servings: 20
Recipe submitted by SparkPeople user MINATHERED.
Nutritional Info Amount Per Serving
- Calories: 294.4
- Total Fat: 17.5 g
- Cholesterol: 209.1 mg
- Sodium: 522.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.4 g
- Protein: 15.0 g
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