Description
This Five Minute Breakfast Burrito is a quick and easy morning meal perfect for busy days. Packed with fluffy scrambled eggs, fresh spinach, tangy salsa, and melted cheddar cheese all wrapped in a warm flour tortilla, this recipe offers a flavorful and nutritious start to your day in just minutes.
Ingredients
Scale
Egg Mixture
- 2 large eggs, lightly beaten
- ¼ cup baby spinach
- Coarse kosher salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1 tablespoon salsa
- 2 tablespoons shredded cheddar cheese
- 1 large flour tortilla or other large wrap
- 1 teaspoon olive oil (for cooking)
Instructions
- Prepare the egg mixture: In a small bowl, whisk together the eggs, baby spinach, a pinch of coarse kosher salt, and freshly ground black pepper until well combined.
- Cook the eggs: Heat a small amount of olive oil in a small non-stick skillet over medium heat. When warm, add the egg mixture and cook, stirring constantly, until the eggs become soft and fully cooked and the spinach is wilted, about 2 minutes. Remove the skillet from heat and stir in the salsa.
- Prepare the tortilla: Evenly spread the shredded cheddar cheese across the tortilla, leaving a few inches of space around the edges to make folding easier.
- Melt the cheese: Microwave the tortilla for about 30 seconds or until the cheese begins to melt but the tortilla is still pliable.
- Assemble the burrito: Spoon the cooked egg and spinach mixture along the middle of the warmed tortilla.
- Fold and roll: Fold up the bottom edge of the tortilla over the filling, then fold in the sides, and finally roll the burrito tightly from the bottom to enclose all the ingredients securely.
Notes
- Depending on tortilla size, you can use between 1 to 4 eggs per burrito for varying portion sizes.
- Substitute salsa with alternatives like hot sauce, harissa, sambal oelek, pesto, or your favorite condiment, adjusting quantity to taste.
- Swap baby spinach for other leafy greens such as kale or Swiss chard for different flavors and nutrients.
- Use gluten-free wraps to make this recipe gluten-free if needed.
- To make a vegan breakfast burrito, replace eggs with scrambled tofu and use vegan cheese instead of cheddar.
- Enhance your burrito by adding crispy hash browns, home fries, avocado slices, or roasted vegetables for extra texture and flavor.
Nutrition
- Serving Size: 1 burrito
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 370 mg
