Breakfast Burrito

Breakfast Burrito

Healthy breakfast burrito recipe with potatoes, mushrooms, and spinach. Simple & quick to make. Freeze for later!

INSTRUCTIONS:

  • 2 tablespoons vegetable oil

  • 1/2 cup onion*, diced small

  • 1 large potato*, cut into 1/4" cubes

  • 1 cup mushrooms*, diced small

  • 1 cup tomatoes*, diced small

  • 1 cup spinach*

  • 8 eggs

  • Salt and pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1 tablespoon hot sauce, optional

  • 1 cup shredded cheese, optional

  • 5-8 large flour tortillas


DIRECTIONS:

  • In a large skillet, heat a tablespoon of oil over medium heat. Add the potatoes, garlic powder, paprika, and a dash of salt and pepper. Cover and cook for 5 minutes, stirring occasionally.

  • Once the potatoes begin to brown, add the onions and cook for another 5 minutes, until the onions are translucent. Add the mushrooms and continue cooking until they release their water. Add the tomatoes and spinach and cook for 2 more minutes, than reduce heat to low.

  • Lightly beat the eggs in a bowl, then pour over the veggies over low heat. Cook, stirring constantly, until the eggs have scrambled and coated the veggie mixture.

  • Add the cheese, hot sauce, and salt and pepper to taste and stir well.

  • Portion into tortillas and serve hot, or assemble burritos and allow them to cool completely, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and freeze for 3-6 months!