Best Cheesy Spinach Breakfast Burritos Recipes

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CHEESY CHORIZO BREAKFAST BURRITOS



Cheesy Chorizo Breakfast Burritos image

This recipe is sponsored by Tropical Smoothie Cafe®. Start your day with a protein-packed burrito that's filled with chicken chorizo, fluffy scrambled eggs, sauteed greens and a zippy pineapple and mango salsa. Loaded with plenty of gooey melted mozzarella, it's the ultimate satisfying breakfast - especially when you pair it with an Island Green® Smoothie

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 14

1/2 cup finely diced mango (about 3 ounces)
1/2 cup finely diced pineapple (about 3 ounces)
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup finely diced red onion (about 1 ounce)
1/2 jalapeño, seeded (optional) and finely diced (about 2 tablespoons)
Juice of 1 lime (about 2 tablespoons)
Kosher salt
1 teaspoon olive oil
2 chicken chorizo sausages, diced (about 4 ounces)
1 cup baby kale (about 1 ounce)
1 cup baby spinach (about 1 ounce)
4 large eggs, lightly beaten
1 cup shredded mozzarella (about 4 ounces)
2 large (burrito-size) spinach tortillas or wraps

Steps:

  • Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
  • Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
  • Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.

BREAKFAST BURRITOS



Breakfast Burritos image

Provided by Food Network Kitchen

Time 50m

Number Of Ingredients 15

4 10-inch flour tortillas
8 large eggs
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
1/2 Hass avocado, sliced
1 1/2 cups Salsa Verde or 1 recipe Salsa Verde Asada (see below)
11/2 pounds tomatillos (about 20), husked and well washed
1 small onion, sliced and separated into rings
1 small onion, sliced and separated into rings
4 cloves garlic, unpeeled
1 to 2 chipotle chiles in adobo sauce, chopped
1/8 teaspoon sugar
2 tablespoons chopped fresh cilantro
2 teaspoons kosher salt

Steps:

  • 1. Spread a large piece of foil on a work surface. Heat a large skillet over high heat until very hot. Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side. Transfer to foil and repeat with remaining tortillas. Wrap tortillas in foil and keep warm.
  • 2. Whisk eggs and salt together in a large bowl. Heat oil in skillet over medium high heat until it just begins to smoke. Add eggs and stir until large, firm curds form, about 2 minutes. Remove from heat and stir in cheese.
  • 3. Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa. Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages. Serve with additional salsa.
  • 1. Position rack in upper shelf of oven and preheat broiler. Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer. Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes. Remove from broiler and let cool.
  • 2. Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth. Add tomatillos, and their juices, and pulse to a chunky consistency. Add cilantro, salt, and sugar and pulse to combine.
  • 3. Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes. Serve immediately or refrigerate, covered, for up to 3 days.

Nutrition Facts : Calories 485, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 436 milligrams, Sodium 1072 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 23 grams

SPINACH BURRITOS



Spinach Burritos image

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 flour tortillas (10 inches), warmed
3/4 cup picante sauce, divided
2 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large skillet, saute onion and garlic in butter until tender. Add spinach and pepper; cook for 2-3 minutes or until heated through. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

MAKE-AHEAD BREAKFAST BURRITOS



Make-Ahead Breakfast Burritos image

Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 burritos.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional: Picante sauce and sour cream

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.

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