Marie's Breakfast Burrito
By
Marie Gunkel
@marie14513
7
I started making this burrito years ago. Not many people I know enjoy spinach but when I make this they eat it up. I love this for breakfast or anytime. They never last long in my house. Enjoy.
Blue Ribbon Recipe
This breakfast burrito recipe is not only easy to throw together, it's delicious! The cheeses add a savory flavor, while the pepper flakes and salsa add a big kick. The eggs turn out perfectly creamy. Filling and hearty, this breakfast burrito is great for breakfast or brunch. So good!
Ingredients
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1 pkgfrozen spinach, thawed, drained
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3 Tbspbutter, adjust as needed
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6 largeeggs
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1/2 cParmesan cheese grated, to taste.
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2 pinchhot pepper flakes, to taste
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8 ozsharp cheddar cheese, shredded
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1 pkglarge burrito shells
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1 jar(s)chunky Mexican salsa
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1 jar(s)taco sauce
How to Make Marie's Breakfast Burrito
- Thaw spinach, squeeze out excess water. I wrap mine in paper towel and squeeze it.
- Melt butter (or whatever you would like to cook your eggs in) in a pan.
- Mix up your eggs in a bowl to a smooth consistency.
- Pour the eggs in the pan and scramble them up until light and fluffy.
- Add in the spinach, shredded cheese. Add about a 1/2 cup of chunky salsa, pepper flakes and grated Parmesan cheese. Mix.
- Heat until the cheese melts and spinach is warm. Set aside.
- Warm your tortilla shells in the microwave briefly. Just to make them pliable and easy to roll.
- Fill them with the egg and spinach mix. Depending on the size of the shell, fill them as you would a burrito or soft taco. Leaving room to roll the shell.
- Put taco sauce on top and place back in the microwave to heat.
- Note: I did not have any chunky salsa for my pic of this but the smooth works just as well. Enjoy.
- Any leftovers can be wrapped in Saran Wrap placed in a zip bag. Ready to heat and eat or eat cold.
