Egg & Spinach Breakfast Burritos

Name: Egg & Spinach Breakfast Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1 pound bulk lean turkey breakfast sausage; 1 tablespoon canola oil; 1 cup frozen cubed hash brown potatoes, thawed; 1 small red onion, chopped; 1 small sweet red pepper, chopped; 6 cups (about 4 ounces) fresh spinach, coarsely chopped; 6 large eggs, beaten; 10 multigrain tortillas (8 inches), warmed; 3/4 cup crumbled queso fresco or feta cheese; Optional: Guacamole and salsa

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kristen Stecklein, Waukesha, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 06, 2023

When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat them over the campfire. —Kristen Stecklein, Waukesha, Wisconsin

Can you freeze Egg & Spinach Breakfast Burritos?

Cool filling before making burritos to freeze. Individually wrap burritos in foil and freeze in an airtight freezer container. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.

TEST KITCHEN APPROVED

Egg & Spinach Breakfast Burritos

2 Reviews Add your review

Yield:10 servings

Prep:15 min

Cook:15 min

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Ingredients

1 pound bulk lean turkey breakfast sausage
1 tablespoon canola oil
1 cup frozen cubed hash brown potatoes, thawed
1 small red onion, chopped
1 small sweet red pepper, chopped
6 cups (about 4 ounces) fresh spinach, coarsely chopped
6 large eggs, beaten
10 multigrain tortillas (8 inches), warmed
3/4 cup crumbled queso fresco or feta cheese
Optional: Guacamole and salsa

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Directions

1
In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking it into crumbles; remove from pan.

2
In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains.
3
Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling, and roll up. If desired, serve with guacamole and salsa.