Five Minute Breakfast Burrito
Eggs, salsa, cheese, and spinach come together quick in this tasty burrito!
Servings 1
Calories 384kcal
Ingredients
- 2 large eggs lightly beaten
- ¼ cup baby spinach
- 1 Tablespoon salsa
- 1 large flour tortilla or other large wrap
- 2 Tablespoons shredded cheddar cheese
- Coarse kosher salt and freshly ground black pepper
Instructions
- In a small bowl, whisk together eggs, spinach, salt, and pepper.
- Add a little olive oil to a small, non-stick skillet and set over medium heat.
- Once warm, add the egg mixture and cook, stirring, until the eggs are soft but fully cooked and the spinach is wilted, about 2 minutes. Remove from the heat and stir in salsa.
- Spread cheese evenly on the tortilla, leaving a few inches around the outside.
- Microwave the tortilla for 30 seconds or until the cheese is just beginning to melt.
- Place the eggs along the middle of the tortilla.
- Fold up the bottom of the tortilla, then fold in the sides, and finally roll it up tight from the bottom.
Notes
Tips for customizing breakfast burritos
- Depending on your tortilla size, you should be able to use 1-4 eggs for one burrito
- Swap the salsa for hot sauce, harissa, sambal oelek, pesto, or your other favorite condiment, adjusting the amount to taste
- Swap the spinach for your favorite leafy green such as kale
- Use a gluten-free wrap to make this gluten-free
- Make a vegan breakfast burrito by swapping in vegan cheese and using my scrambled tofu in place of eggs
- Add crispy crowns, home fries, avocado, or roasted vegetables
Nutrition
Calories: 384kcal | Carbohydrates: 24g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 358mg | Sodium: 713mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1550IU | Vitamin C: 2.1mg | Calcium: 344mg | Iron: 3mg