This green breakfast burrito is stuffed with nutritious flavorful ingredients like creamy goat cheese, peppery arugula and delicious nuggets of broccoli. It all scrambles together with organic pasture raised eggs and a scoop of pesto.
I first had a burrito like this at my favorite cafe in Philly and I've been hooked ever since.
I love eggs for breakfast but sometimes you want to mix things up from the classic eggs and toast and this is the perfect healthy way to do it.
These burritos make for an easy meal prep and are freezer friendly.
To freeze and store these guys, simply allow the egg mixture to cool completely before assembling the burritos, wrap tightly in tin foil and freeze! Reheating is a breeze as well, just a minute or two in the microwave and you're on your way.
I love the fresh flavors in this wrap. Between the fiber rich broccoli, protein packed eggs and other healthy fats, this wrap is sure to get your day off to a great start! You'll be full, focused and ready for whatever is thrown your way. Whether you're making a big batch for the whole family, stocking up the freezer or making just enough to get you through a tough Monday, these will hit the spot.
Breakfast Green Wrap
2 servings | 10 minutes
Ingredients:
2 wraps (I used #tumaros multigrain wraps)
4 pasture raised eggs (Your local farmer's market is where I find the most wallet friendly eggs but #vitalfarms, #PeteandGerrys and #Nellies are a few of my other favorites)
Optional protein bump: 4 oz egg whites
1 cup arugula
1 cup frozen broccoli florets
1 oz goat cheese
1 tbsp pesto
Salt and pepper, to taste
This recipe is easily doubled or tripled to make a bigger batch. It is also freezer friendly and quickly reheated. The instructions to freeze and reheat can be found at the end of the recipe.
Directions:
Whisk eggs together in a small bowl. Season with salt and pepper.
Microwave broccoli florets until fully defrosted and warm, 2-3 minutes.
Heat a medium sauté pan and spray with nonstick spray.
Add eggs and broccoli to the pan.
Using a rubber spatula, continuously stir the eggs until they start to congeal.
Once the eggs start to solidify, stir in the pesto and goat cheese and continue cooking for another minute or so until they are no longer runny.
Remove eggs from heat and fold in arugula (if freezing the burritos- skip steps 8-14 and continue on to the freeze and reheat section below).
Divide the egg mixture between the two tortillas.
Return the pan and heat over medium.
Spray the pan with nonstick spray.
Fold the tortillas into burritos by tucking in the sides and rolling the top part to meet the bottom while folding the egg mixture in.
Carefully place the burritos seam side down in the hot pan. Cook for 2-3 minutes or until it browns and seals the tortilla to itself.
Flip the burrito and cook another 2-3 minutes on the second side.
Remove the burritos from the heat, slice in half and serve warm!
To Freeze and Reheat Burritos:
Allow the egg mixture to cool completely, about 10 minutes or so.
Lay out 1 sheet of tin foil/burrito, slightly larger than the tortilla. Lay a tortilla on each piece of foil.
Divide the egg mixture amongst the tortillas and fold the tortillas into burritos by tucking in the sides and rolling the top to meet the bottom while folding the egg mixture in.
Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and top it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.
Option to seal the burritos by following steps 12-14 after reheating.
Nutrition facts are based on ingredient amounts listed. Nutrition facts do not include the optional protein punch of egg whites. To account for these, simply add 31 calories and 6.5 grams of protein per serving.
