Breakfast burritos aren't rocket science but rolling up a batch of them to put in your freezer is a good way to provide a hearty launch for days when there is no "time to cook." This recipe is inspired by spanakopita, but it is much easier to make and easier to eat on the go. The flavor profile comes from spinach and lovely feta cheese.
Ingredients
- 8 eggs
- 1 medium yellow onion
- 1 cup cooked spinach (start with about 1pound fresh, using baby spinach or removing tough ribs if larger)
- 1 cup feta cheese
- 1 tablespoon finely chopped fresh dill
- 6—8 flour tortillas
- Cooking spray or oil for pans
- 1—2 tablespoons butter to fry tortillas
- 2 tablespoons water to steam spinach
- Salt and pepper to taste
Preparation
Preheat oven to 375 degrees.
Prepare a baking dish with spray or brushed oil. My preferred dish is 7.5” by 9.5” because it divides up into slices that fit nicely into the tortillas.
Spray skillet with cooking oil and cook spinach until wilted. Add about 2 tablespoons of water while cooking and cover to steam the leaves. It takes only a few minutes.
Finely slice the onion and cook slowly in the same skillet until translucent and slightly caramelized. Add more oil if necessary. Save the oniony skillet for frying finished tortillas.
Beat the eggs with a fork and set aside.
Assemble the onions, spinach, cheese and dill in the bottom of the baking pan and pour the eggs over the top. Add salt and pepper to taste.
Bake for about 25 minutes. The eggs should be set and light golden brown on top. When you shake the pan, the eggs shouldn’t jiggle.
Allow the mixture to cool for easy handling then slice in rectangles to fit in your tortillas.
Place your egg rectangle horizontally in the middle of your tortilla then fold in burrito fashion, folding in the two sides of the tortilla on the short ends of the egg slice, then roll the burrito away from you tucking one side under the other.
Melt butter in the skillet previously used for spinach and onions. Gently place each burrito in the pan to brown lightly on 2 sides. Use medium to low heat. Add butter as needed.
Allow to cool then individually wrap in freezer paper to store. Label the packets and be sure to include a date. To maximize freshness, store the packets in a container with a tight lid or in a large freezer bag.
About this recipe
Note: Breakfast burritos last three days in the refrigerator, but if you freeze and wrap them right away, they can last a couple of months. To reheat, cook them in the microwave for about two minutes, making sure that the middle gets hot. You can also reheat in a skillet or toaster oven.
