Heat oil in a nonstick skillet over medium heat. Add onion and cook for 5 minutes, or until translucent.
Recipe
Breakfast
Freezer-Friendly Breakfast Burritos
Primary Media
Author
Hy-Vee Dietitians
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Description
The perfect breakfast burritos for meal prepping.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tsp. Chosen Foods avocado oil | ||
| ½ c. Hy-Vee Short Cuts chopped white onion | ||
| 2 c. sliced baby bella mushrooms | ||
| 2 c. firmly packed kale, shredded into bite-size pieces | ||
| 5 Hy-Vee large eggs | ||
| ½ c. skim milk | ||
| ¼ tsp. black pepper | ||
| ½ tsp. dried oregano | ||
| 1 (4-oz.) container Soiree feta cheese crumble | ||
| 1 ¼ c. Hy-Vee shredded reduced fat cheddar cheese, divided | ||
| 5 Hy-Vee low-carb flour tortillas |
Things To Grab
- Nonstick large skillet
- Plastic wrap
- Freezer-friendly storage containers
Directions
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.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 35mg
- Sodium: 640mg
- Total Carbohydrates: 20g
- Protein: 19g
Daily Values
0%
Iron 6%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Hy-Vee Dietitians