Cheesy Spinach Breakfast Burritos Recipes

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BREAKFAST BURRITOS



Breakfast Burritos image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 15

4 10-inch flour tortillas
8 large eggs
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
1/2 Hass avocado, sliced
1 1/2 cups Salsa Verde or 1 recipe Salsa Verde Asada (see below)
11/2 pounds tomatillos (about 20), husked and well washed
1 small onion, sliced and separated into rings
1 small onion, sliced and separated into rings
4 cloves garlic, unpeeled
1 to 2 chipotle chiles in adobo sauce, chopped
1/8 teaspoon sugar
2 tablespoons chopped fresh cilantro
2 teaspoons kosher salt

Steps:

  • 1. Spread a large piece of foil on a work surface. Heat a large skillet over high heat until very hot. Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side. Transfer to foil and repeat with remaining tortillas. Wrap tortillas in foil and keep warm.
  • 2. Whisk eggs and salt together in a large bowl. Heat oil in skillet over medium high heat until it just begins to smoke. Add eggs and stir until large, firm curds form, about 2 minutes. Remove from heat and stir in cheese.
  • 3. Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa. Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages. Serve with additional salsa.
  • 1. Position rack in upper shelf of oven and preheat broiler. Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer. Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes. Remove from broiler and let cool.
  • 2. Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth. Add tomatillos, and their juices, and pulse to a chunky consistency. Add cilantro, salt, and sugar and pulse to combine.
  • 3. Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes. Serve immediately or refrigerate, covered, for up to 3 days.

Nutrition Facts : Calories 485, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 436 milligrams, Sodium 1072 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 23 grams

SPINACH BURRITOS



Spinach Burritos image

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 flour tortillas (10 inches), warmed
3/4 cup picante sauce, divided
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add spinach and pepper; cook for 2-3 minutes or until heated through. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

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