Freezer Bacon & Egg Breakfast Burritos
Ingredients
The filling
-
4
large
eggs
-
1
cup
egg whites
-
1
tablespoon
grape seed oil
-
1
clove
garlic, minced
-
½
cup
red pepper, diced
-
½
cup
yellow onion, diced
-
2
cups
diced baby spinach
-
4
strips
bacon, cooked and diced
The wraps
-
5
pieces
Flatout Flatbreads
-
½
cup
shredded Mexican cheese
Instructions
- Whisk the eggs and egg whites in a large bowl and set aside.
- Heat grape seed oil in a skillet over medium-high heat, add onion and sauté until translucent.
- Add minced garlic and sauté for an additional 30 seconds.
- Stir in red pepper and spinach, cooking until spinach is wilted.
- Add the egg mixture to the skillet and cook until the eggs are done, stirring constantly.
- Cool the egg mixture in the refrigerator to prevent soggy tortillas.
- Warm the flatbreads in the microwave for 1 minute.
- Assemble the burritos by placing 1/5 of the egg mixture, cheese, and bacon on each flatbread.
- Wrap the burritos tightly and then wrap each in plastic wrap and place in a freezer bag.
- To reheat, bake in the oven at 400°F for 20-25 minutes or microwave for 3 minutes.
Nutrition Facts (estimated)
Servings
5
Calories
256
Total fat
14g
Total carbohydrates
16g
Total protein
18g
Sodium
474mg
Cholesterol
164mg
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