The perfect breakfast burritos for meal prepping.

Freezer-Friendly Breakfast Burritos

Heat oil in a nonstick skillet over medium heat. Add onion and cook for 5 minutes, or until translucent.

Add mushrooms and cook for 3 minutes. Place kale in pan and cook until wilted, about 2 minutes. 

Meanwhile, beat the eggs with milk, pepper, and oregano. Add the eggs to the pan and cook for 3 to 4 minutes, or until eggs are cooked through (160 degrees). 

Fold in feta cheese and remove from heat and allow mixture to cool. 

To assemble: Spread out ¾ cup of egg mixture onto tortilla. Sprinkle with ¼ cup shredded cheese. Roll up, sealing both ends, and wrap. Enjoy immediately or see below for freezer instructions. 

To store: Wrap burrito tightly in plastic wrap, then place in a storage container. Freeze up to 3 months. 

How to Re-Heat: Microwave on a paper towel in 30-second increments until warm. 