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Mornings just got easier with these satisfying breakfast burritos made with eggs, spinach, serrano peppers and cheese. These burritos can last for months in the freezer and reheat within minutes in the microwave, so keep a stash on hand for when you need a quick, healthy breakfast.

EatingWell.com, August 2022


Credit: Ali Redmond

Recipe Summary

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk eggs, salt and pepper in a large bowl.

  • Heat oil in a large nonstick pan over medium-low heat. Add serrano and paprika; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes, 

  • To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months. 

  • To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium (or 50% or Defrost) for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes. (Alternatively, bake foil-wrapped burritos at 375°F until heated through, about 25 minutes.)

To make ahead

Freeze for up to 3 months.

Nutrition Facts

1 burrito
297 calories; protein 19g; carbohydrates 20g; dietary fiber 1g; fat 15g; saturated fat 5g; mono fat 5g; poly fat 2g; cholesterol 380mg; vitamin a iu 2002IU; vitamin b12 1mcg; vitamin c 6mg; vitamin d iu 82IU; vitamin e iu 2IU; folate 47mg; vitamin k 91mg; sodium 478mg; calcium 190mg; iron 3mg; magnesium 26mg; phosphorus 199mg; potassium 147mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 3mg; selenium 31mcg.