Egg and spinach breakfast burritos

This recipe isn’t exactly rocket science, but it’s the easy, protein-rich way that I break my fast every workday. I make 5 burritos on Sunday and warm them up in the microwave before I go to work in the mornings. Reheated eggs aren’t for everyone though, so your mileage may vary.

Egg and spinach breakfast burritos

  • 5x 8″ flour tortillas
  • 8 large eggs
  • 1/3c chopped spinach, frozen
  • 4x vegan breakfast sausages (I use Apple Maple Field Roast)
  • storage container that will hold 5 burritos

Prep: Cut vegan breakfast sausages lengthwise into quarters, and then slice into small chunks. In a small bowl, defrost the frozen spinach in a microwave for 1 minute and drain off any liquid. Chop the spinach up into smaller pieces. Break the eggs into a small bowl and beat with a fork.

Cook: Warm up a large sauté over medium heat and brown the sausage chunks with some safflower oil. Add spinach and cook a bit. After sausage is lightly browned, add the eggs and cook the mixture as you would scrambled eggs.

Assemble: After the eggs are fully cooked, take off the heat and put onto a large dinner plate. Place the 5 flour tortillas on another dinner plate and warm up in the microwave for 30 seconds, flip the tortillas, and microwave for another 30 seconds. They should be easily malleable but cool enough to touch. Using a large spoon, divide the eggs into 5 sections (this is by far the hardest part of the recipe I swear). Take one of the 5 sections and place it onto one of the tortillas, wrap into a burrito, and place into the storage container. Repeat for the other 4 tortillas. Place storage container into fridge.

To re-warm: Place burrito on a plate and cook in the microwave for 50 seconds. Let set for 30 seconds and then devour.

Estimated nutrition value

  • 284 calories
  • 26g carbs
  • 11g fats
  • 17g protein