I like these straightforward breakfast burritos impressed by Starbucks spinach, feta, and egg white wraps! They’re fast to make and might be made forward of time and stored within the freezer for a straightforward breakfast one other day!
These straightforward breakfast wraps are impressed by the spinach and feta wraps offered at Starbucks. They’re loaded with protein and style unimaginable, because of flavorful sun-dried tomatoes, spinach, and feta.
I’m such a fan and love making an additional batch to retailer within the freezer for one more day. For less difficult breakfast recipes, attempt our make-ahead breakfast sandwiches or these inexperienced chile breakfast quesadillas!
Key Substances
- Solar-Dried Tomatoes: I like sun-dried tomatoes for this recipe since they’re tremendous flavorful and don’t make the burrito soggy. I purchase those packed in oil and like their texture.
- Spinach: Contemporary spinach is ideal, or you possibly can thaw frozen spinach and squeeze it dry.
- Egg: I take advantage of complete eggs (yolks and whites), however you possibly can substitute 100% egg whites for fewer energy.
- Feta Cheese: I like briny feta and crumble it into these breakfast burritos. Different cheeses are positive, too. Strive goat cheese or shredded cheese like sharp cheddar.
- Tortillas: For the perfect outcomes, use massive flour tortillas. I like homemade flour tortillas when I’ve time to make them.
Easy methods to Make Breakfast Burritos
I like how fast these breakfast burritos are to make. You’ll begin by warming the sun-dried tomatoes in a skillet, then pour in whisked eggs. Scramble the eggs (listed here are my suggestions for scrambled eggs), then stir within the spinach.
To assemble these, spoon the egg combination into the center of your tortillas, scatter feta on prime, after which roll up. To toast the skin, add the tortillas to a scorching pan to get somewhat coloration and crisp the skin. You can also make these in beneath quarter-hour!
Straightforward Breakfast Burritos
-
PREP
-
COOK
-
TOTAL
I like these straightforward breakfast burritos impressed by Starbucks spinach, feta, and egg white wraps. We make them with complete eggs, however suggestions for utilizing egg whites are beneath the recipe. They are often made forward of time and stored within the freezer for a fast breakfast one other day.
2 Burritos
You Will Want
2 teaspoons olive oil
1/4 cup (70g) sun-dried tomatoes packed in oil, drained and chopped
1 cup (40g) packed contemporary spinach leaves
4 massive eggs, see notes for substituting egg white
1/4 cup (28g) crumbled feta cheese, 1 ounce
2 massive flour tortillas, 8 inches or bigger in diameter
Salt and contemporary floor black pepper
Instructions
- Make Breakfast Burritos
1Crack eggs right into a bowl, add a pinch of salt, and whisk till nicely blended.
2Warmth the oil in a medium non-stick pan over medium-low warmth. Add the chopped sun-dried tomatoes and cook dinner till heat and aromatic, about 30 seconds.
3Pour the eggs into the skillet and instantly use a silicone spatula to swirl in small circles across the pan, with out stopping, till the eggs look barely thickened and really small curds start to type, about 30 seconds.
4Add the spinach leaves, after which change from making circles to creating lengthy sweeps throughout the pan till you see bigger, creamy curds and the spinach turns brilliant inexperienced and wilts, about 20 seconds.
5When the eggs are softly set and barely runny in locations, take away the pan from the warmth and go away for a number of seconds to complete cooking. Give a ultimate stir and assemble burritos.
6Place the tortillas on a flat work floor. Then, spoon half of the egg and spinach combination down the middle of every tortilla. Divide the cheese between every burrito and scatter it over the egg.
7Fold the perimeters of the tortillas over the filling, after which tightly roll the tip closest to you up and across the filling, pushing any bits that fall out again into the center of the burrito. Place the burrito seam-side down.
8For toasted burritos: Warmth a medium skillet over medium warmth. Place burritos seam-side down into the new pan and toast till the underside is flippantly browned and crisp, 20 to 60 seconds. Rotate the burrito and repeat on all sides.
- Make Forward Burritos
1Wrap and refrigerate for as much as 3 days, or tightly wrap every burrito individually in foil after which place in a resealable freezer bag or container. Freeze for as much as 3 months.
2To reheat frozen burritos, unwrap the burrito, place it onto a microwave-safe plate, cowl it with a paper towel, and microwave for one minute. Flip and microwave for one more 1 to 2 minutes, or till the middle is scorching. Get pleasure from instantly, or add a crunchy exterior by following the instructions for toasted burritos above.
Adam and Joanne’s Ideas
- Use eggs whites solely: Use 6 egg whites or a beneficiant 1/2 cup of egg whites. Utilizing egg whites reduces the energy per burrito to 307 and the entire fats to 13.6g.
- The diet information offered beneath are estimates.
Diet Per Serving
Serving Dimension
1 Burrito
/
Energy
399
/
Whole Fats
22.9g
/
Saturated Fats
6.8g
/
Ldl cholesterol
384.6mg
/
Sodium
839.3mg
/
Carbohydrate
29.2g
/
Dietary Fiber
2.3g
/
Whole Sugars
2.3g
/
Protein
19.6g
Earlier Put up: Easy Roasted Leeks
Subsequent Put up: Easy Teriyaki Sauce
