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Veggie-Filled Crunch Wrap Burritos

Freeze em' or enjoy them the morning of - these make for a perfect on the go healthy breakfast!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Course: Breakfast
Cuisine: Vegetarian

Ingredients

  • 4 large Whole Wheat Tortillas
  • 1/2 cup sliced cherry tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1 red bell pepper seeded and diced
  • 8 oz. white button mushroom thinly sliced
  • 6 eggs
  • 2 cups baby spinach chopped
  • 1/4 cup fresh basil chopped
  • 1/2 red onion diced
  • 1-2 avocado
  • 3-4 Tbsp. EVOO
  • 2 cloves garlic minced
  • salt and pepper to taste
  • hot sauce optional
  • PAM

Instructions

    Cup of Yum
  1. Make sure all vegetables are sliced and prepped. Heat 1 Tbsp. of olive oil with garlic and sauté the mushrooms until softened = about 5-7 minutes. Set aside in small bowl.
  2. Spray a medium sized skillet with pam. Beat 6 eggs in a bowl (add a drop or 2 of milk in your eggs while you whisk for a fluffier egg). Over medium heat, cook the red onion, bell pepper, jalapeno and then add in the basil and eggs. Cook until eggs are done and remove from heat.
  3. Then heat remaining olive oil in a medium-large sized skillet. While oil is heating, fill and wrap your burritos. I layered mine like this: cheese, spinach, mushrooms, eggs and then tightly wrap your tortilla into a burrito. (I wanted my tomatoes and avocado on the side). In the hot olive oil, cook the burrito on each side until they reach a golden brown color. Repeat with remaining tortillas. Top with additional cheese and parsley if desired.

Notes

  • Hot sauce is super yummy with these if you like spicy!