These healthy breakfast burritos are meal prepped and frozen, and it makes breakfast on a chaotic morning super easy!
Ingredients
1tbspunsalted butter,divided
5whole eggs
10egg whites
1red bell pepper,diced
1yellow bell pepper,diced
1green bell pepper,diced
1small onion,diced
4cupsbaby spinach
8ozpackage fully cooked diced ham
1tspsalt
1/2tspblack pepper
10tbspreduced fat mild cheddar shredded cheese
10La Tortilla Factory Low Carb, High Fiber Whole-Wheat Tortillas, Original Size
plastic wrap or freezer paper
2 gallon size resealable bags
Instructions
In a large mixing bowl, whisk together the eggs and egg whites. Heat a large nonstick skillet, over medium-low heat. Add ½ tablespoon of butter to the skillet. When melted, pour the eggs in and allow to set up for about 1 minute, then proceed to scramble.
Heat a separate large skillet over medium heat, and add the remaining ½ tablespoon of butter. Cook the peppers and onions for about 8-10 minutes, until soft. Add the spinach and cook for an additional 1-2 minutes until wilted.
Spread the scrambled eggs on a baking sheet, and the cooked vegetables on another. Refrigerate until cool. Cooling the filling before assembly helps prevent the burritos from becoming soggy when they are microwaved.
While the filling is cooling, spread the ham out on a paper towel-lined plate to remove excess moisture.
Evenly fill each tortilla with the eggs, vegetables, ham, and 1 tablespoon cheese, then wrap like a burrito.
Line a baking dish with with the burritos and put them in the freezer for 15-20 minutes to flash freeze them.
When very cold, wrap each burrito in plastic wrap individually, and then in freezer paper after that if desired.
To microwave them after they are frozen: unwrap the burrito from the freezer paper and plastic wrap, then loosely wrap it in a damp paper towel on a microwave-safe plate. Microwave one at a time for 2½ to 3 minutes, then allow to rest for 1 to 2 minutes before eating, being careful because contents will be hot.