My Bacon, Mushroom, Spinach, Cheese & Egg Breakfast Burritos freezer batch
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 357.5
- Total Fat: 16.6 g
- Cholesterol: 220.2 mg
- Sodium: 718.4 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 1.9 g
- Protein: 17.6 g
View full nutritional breakdown of My Bacon, Mushroom, Spinach, Cheese & Egg Breakfast Burritos freezer batch calories by ingredient
Number of Servings: 14
Ingredients
-
15 large eggs
1 13.5 oz can spinach, drained & dried
1 6.5 oz mushrooms, drained
7 slices of low sodium bacon, halved
14 tortillas, hyvee burrito size (33 carb each)
2 cups shredded cheddar cheese
Tips
The prep time is about 8 minutes to get bacon and eggs ready to cook, then about 12 minutes to roll and wrap the burritos.
Directions
Bacon - lay out on foil-lined baking sheet. Pop in cold oven, turn to 400 degrees, bake for 12-17 minutes. Check frequently after 12 minutes. When done, remove to a paper towel lined plate and blot with more paper towels.
Eggs - Mix together and scramble over medium heat. Mix in spinach, mushrooms and cheese.
Place 1/2 cup of egg mix and 1/2 slice of bacon in middle of tortilla, fold and wrap in saran wrap. Place in a freezer bag and freeze. Remove saran wrap before re-heating.
Serving Size: Makes 14 burritos
Eggs - Mix together and scramble over medium heat. Mix in spinach, mushrooms and cheese.
Place 1/2 cup of egg mix and 1/2 slice of bacon in middle of tortilla, fold and wrap in saran wrap. Place in a freezer bag and freeze. Remove saran wrap before re-heating.
Serving Size: Makes 14 burritos