Healthy Easy Breakfast Burritos with Kale, Mushrooms and Feta

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These freezer-friendly healthy breakfast burritos are packed with kale, mushrooms and feta.  The perfect easy grab and go breakfast that will actually keep you full!

Healthy Easy Breakfast Burritos with Kale, Mushrooms and Feta

I always thought I was a sweet breakfast person…I love smoothies, or yogurt with fruit and granola, and I used to always start my day with a glass of cranberry juice (not anymore though).

That was until these healthy breakfast burritos with kale, mushrooms and feta came into my life.  Oh my goodness, I am 100% most definitely on team savory breakfast now!

Healthy Easy Breakfast Burritos with Kale, Mushrooms and Feta


Healthy Easy Breakfast Burritos with Kale, Mushrooms and Feta
These freezer-friendly healthy breakfast burritos are packed with kale, mushrooms and feta.  The perfect easy grab and go breakfast that will actually keep you full!

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion diced
  • 2 cups firmly packed kale shredded into bite-sized pieces
  • 2 cups mushrooms sliced
  • 5 eggs
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1/2 cup feta cheese crumbled
  • 1 1/4 cup cheddar cheese shredded
  • five 12 inch flour tortillas

Instructions

  1. Heat oil over medium heat. Add the onion to the pan and cook for 5 or so minutes, until soft and translucent.
  2. Add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through. Add the kale and cook for 2 more minutes, until soft and the kale is wilted.
  3. While the veggies are cooking, beat the eggs with the salt, pepper, and oregano.
  4. Add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
  5. Fold in the feta cheese and remove from heat and cool completely.
  6. Assemble the burritosSpread out ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla.
  7. Sprinkle with ¼ cup of shredded cheese.
  8. Roll up, sealing both ends, and wrap firmly in plastic wrap.
  9. Storage InstructionsWrap tightly in plastic wrap, then place in a storage container.
  10. Freeze for up to 3 months.
  11. To re-heatBEST: thaw in the fridge overnight. ALTERNATIVE: microwave on a paper towel in 30 second increments.
  12. TO CRISP UP: fry in a frying pan for 3-4 minutes/side, or on a George Foreman Grill for 2-3 minutes total.

Full Recipe, Source: sweetpeasandsaffron.com 



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