Make-Ahead Breakfast Burritos

The recipe Make-Ahead Breakfast Burritos could satisfy your Mexican craving in approximately 25 minutes. For $1.33 per serving, you get a breakfast that serves 6. One serving contains 465 calories, 25g of protein, and 33g of fat. 524 people were impressed by this recipe. This recipe from Add A Pinch requires cheese, eggs, sausage, and spinach. With a spoonacular score of 67%, this dish is pretty good. Similar recipes are Make-Ahead Breakfast Burritos, Make Ahead Breakfast Burritos, and Make-Ahead Breakfast Burritos.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 cup cheese, grated

6 eggs

6 flour tortillas

1 cup mushrooms, diced

1 pound sausage

2 cups spinach

Equipment:

frying pan

baking paper

aluminum foil

oven

Cooking instruction summary:

Crumble sausage into pan over medium heat and cook until done.Remove from heat and drain. In same pan, saute mushrooms until tender.Remove from heat and add spinach to top of mushrooms.Allow to wilt from the heat of the mushrooms.Scramble eggs.Assemble burrito by layering with eggs, sausage, mushrooms, spinach, and topping with grated cheese.Wrap in parchment paper, followed by foil and place in the freezer.When ready to cook, grab a few of these delicious burritos from your freezer and pop them in your oven for 15-20 minutes until warmed completely.

 

Step by step:


1. Crumble sausage into pan over medium heat and cook until done.

2. Remove from heat and drain. In same pan, saute mushrooms until tender.

3. Remove from heat and add spinach to top of mushrooms.Allow to wilt from the heat of the mushrooms.Scramble eggs.Assemble burrito by layering with eggs, sausage, mushrooms, spinach, and topping with grated cheese.Wrap in parchment paper, followed by foil and place in the freezer.When ready to cook, grab a few of these delicious burritos from your freezer and pop them in your oven for 15-20 minutes until warmed completely.


Nutrition Information:

Quickview
464k Calories
24g Protein
32g Total Fat
16g Carbs
10% Health Score
Limit These
Calories
464k
23%

Fat
32g
50%

  Saturated Fat
12g
78%

Carbohydrates
16g
6%

  Sugar
1g
2%

Cholesterol
237mg
79%

Sodium
874mg
38%

Get Enough Of These
Protein
24g
50%

Vitamin K
50µg
48%

Phosphorus
361mg
36%

Selenium
24µg
36%

Vitamin B2
0.49mg
29%

Vitamin A
1420IU
28%

Vitamin B3
5mg
27%

Vitamin B1
0.4mg
27%

Folate
83µg
21%

Calcium
209mg
21%

Zinc
3mg
21%

Vitamin B12
1µg
20%

Vitamin B6
0.37mg
19%

Iron
3mg
17%

Vitamin B5
1mg
16%

Vitamin D
2µg
13%

Manganese
0.26mg
13%

Potassium
419mg
12%

Copper
0.18mg
9%

Magnesium
36mg
9%

Vitamin E
0.92mg
6%

Vitamin C
3mg
4%

Fiber
1g
4%

covered percent of daily need
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Related Videos:

Make-Ahead Freezer Friendly Breakfast Burritos

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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