Egg Spinach Breakfast Burritos Recipes

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.

Steps:

• Combine the eggs with a pinch of salt and several grinds of pepper in a small bowl and whisk to combine.
• Melt the butter in a medium nonstick skillet over medium heat. Pour in the egg mixture and swirl the skillet to coat the bottom. Working quickly, dip the tortilla in the eggs, then flip it over and place it back in the skillet (both sides should be coated in egg). Season with another pinch of salt.
• Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large rubber or silicone spatula under the tortilla and flip the whole tortilla and egg over in one single motion. Scatter the spinach on the half of the tortilla that's closest to you, then top with the cheese and finally the ham. Continue to cook until the bottom is golden brown, about 1 minute more. Remove from the heat and slide onto a plate.
• Starting with the side that has all the filling, start rolling the tortilla into a tight wrap or burrito. Keep the seam side facing downward so the wrap stays closed. Cut in half crosswise and serve.

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.

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.