Freezer Veggie Breakfast Burritos
It’s high in protein, fiber, and phytonutrients and lower in fat and calories than traditional breakfast burritos.
This recipe makes enough that your freezer will be stocked and ready for a quick and easy breakfast.
So much deliciousness wrapped in a tortilla.
It will make breakfast a breeze.
Top with your favorite salsa and get the morning going without the muss & fuss.
Serves: 10
Time: 30 minutes
Ingredients
5 Garlic (cloves, minced)
1 cup Red Onion (large, diced)
2 Sweet Potato (large, peeled and diced into 1/2 inch cubes)
2 cups Mushrooms (diced)
2 cups Baby Spinach
1 tbsp Cumin
1 1/2 tsps Chili Powder
1/2 tsp Sea Salt
6 cups Egg Whites
1 tsp Curry Powder
10 Brown Rice Tortillas (11 inches)
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Directions
Preheat oven to 400° (240°C) and line baking sheets with foil.
In a large bowl, combine garlic, red onion, sweet potato, spinach, mushrooms, cumin, chilli powder and salt. Toss well and then spread the veggies across the baking sheets in an even layer. Spray with 2-3 sprays of olive oil. Bake in the oven for 30 minutes or until cooked through, gently tossing at the halfway point.Spread 1/4 cup of edamame mixture on a slice of the toast.
Meanwhile, a large nonstick skillet over low-medium heat. Pour the the egg whites or egg substitute into the skillet, and continuously stir to scramble the eggs while they cook. Add tumeric/curry while cooking. Set aside.
Divide eggs and roasted veggies evenly between the tortillas and wrap into burritos.
Once cooled, wrap the burritos in foil and freeze in a freezer-safe bag. See below for how to reheat.
Serving: One burrito
Reheating in the Microwave: Remove foil from defrosted burritos and microwave for 1 to 2 minutes (times will vary depending on the power of your microwave.
Reheating in the Oven: Heat in the oven at 350°F (177°C) for 30 minutes from frozen (or less if already defrosted), then unwrap and return to the oven for another 10-15 minutes for a crispy wrap (optional).
Make it Spicy: Add nice chili powder, cayenne pepper, hot sauce and/or sliced jalapeño.
Serve it With: Non-fat Greek yogurt, fat free sour cream, fat free feta cheese, tomatoes, and/or salsa.
No Brown Rice Tortillas: Use corn or whole wheat tortillas instead.
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Nutrition Facts
