Egg Spinach Breakfast Burritos Recipes

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CHEESY BACON, EGG & SPINACH BRUNCH BURRITOS



Cheesy Bacon, Egg & Spinach Brunch Burritos image

When brunch is an on-the-go occasion, get your guests going with these Cheesy Bacon, Egg & Spinach Brunch Burritos.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 20m

Yield 6 servings

Number Of Ingredients 8

8 egg s
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. butter or margarine
4 slices cooked OSCAR MAYER Bacon, crumbled
1 cup tightly packed torn fresh spinach
1 tsp. KRAFT Grated Parmesan Cheese
6 flour tortillas (6 inch)

Steps:

  • Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
  • Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in bacon, spinach and Parmesan; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
  • Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 275 mg, Sodium 470 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 1 g, Protein 14 g

EGG & SPINACH BREAKFAST BURRITOS



Egg & Spinach Breakfast Burritos image

When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat over the campfire. -Kristen Johnson, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk lean turkey breakfast sausage
1 tablespoon canola oil
1 cup frozen cubed hash brown potatoes, thawed
1 small red onion, chopped
1 small sweet red pepper, chopped
6 cups (about 4 ounces) fresh spinach, coarsely chopped
6 large eggs, beaten
10 multigrain tortillas (8 inches), warmed
3/4 cup crumbled queso fresco or feta cheese
Guacamole and salsa, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan. , In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains., Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling and roll up. If desired, serve with guacamole and salsa., Freeze option: Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 166mg cholesterol, Sodium 882mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 22g protein.

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