Mini Breakfast Burrito

If you’re looking for a quick satisfying breakfast, this recipe is definitely for you. You can freeze these burritos and fry when you need them, or fry and just heat up when you’re ready to eat them. They last for 2-3 weeks in the freezer. Very convenient when trying to get everything done in the morning. No more rushing to get breakfast done!

Ingredients:

8 eggs, beaten

8 oz. smoked turkey bacon, small diced

1 doz. or 12 oz. small size tortilla flour

3 tablespoons olive oil

1 onion, chopped

1 cup shredded or fresh Parmesan

1 cup shredded pepper jack or Colby jack cheese

1 bell pepper, diced

1 cup spinach, optional

salt and pepper to taste

Instructions:

-Heat the pan with oil, add the onion cook until softened. Add bell peppers and turkey bacon, stir and cook for 2 minutes or until the peppers are soft.

-Add the eggs, cook for 30 seconds then add the spinach (option).

-Lay the flour tortilla on a flat surface and fill with egg mixture. Add the cheese at the end and start rolling the tortilla.

-Roll the top portion of the tortilla first, then tuck in the two sides to secure the burrito. Continue rolling until you reach the end and fold the end side.

-Heat a pan with oil, fry the burrito for 20 seconds each side or until golden brown.

-Option: if you’re not a fan of flour tortilla, you can make a naked burrito jar breakfast. Just add the egg mixture into the jar, then add the cheese. Heat when you’re ready to eat.

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