You can freeze these delicious burritos whole, then zap in the microwave for a fast, satisfying breakfast any day of the week.
It’s a foolproof make-ahead meal that’ll keep you full for hours.
Nutrition information (per burrito):
Calories: 369; total fat: 17g; protein: 24g; carbs: 33g; sugar: 4g; fiber: 6g
Recipe and photo by Judy Barbe, R.D. author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being.
Makes 10 servings
- 1lb 95% lean ground beef
- 1 onion chopped
- 1 garlic clove, chopped
- 1 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp fennel seeds
- ¼ tsp cayenne pepper
- 1 (10 oz.) package frozen spinach, cooked, drained
- 2 Tbsp. raisins
- 9 eggs
- ½ cup feta cheese
- ½ cup plain yogurt
- ¼ cup cucumber, finely chopped
- 1 Tbsp fresh mint, chopped
- 1 Tbsp olive oil
- 1 tsp lemon juice
- ¼ tsp salt
- 10 whole-wheat tortillas
How to make it
Make yogurt dressing by combining yogurt, cucumber, olive oil, mint, lemon juice, and salt in a medium bowl. Set aside.
In a large, non-stick skillet, add beef and onion. Cook over medium heat until beef is browned. Stir in garlic, tomato paste, oregano, basil, salt, cinnamon, fennel seeds, and cayenne pepper. Add spinach and raisins. Cook until heated throughout.
(At this point, the mixture may be refrigerated overnight or frozen for later use. Thaw before using, and heat in large, non-stick skillet over medium heat.)
In a medium bowl, stir eggs with a fork or whisk until well-beaten. Pour eggs into beef mixture. Stir, and cook until eggs are set, about 10 minutes.
To make burritos, spoon filling onto tortilla. Sprinkle feta cheese over the filling, then drizzle yogurt sauce over cheese. Fold tortilla around filling.
Burritos may be frozen, but omit the yogurt sauce. Wrap each burrito in plastic or foil, and store in an air-tight container. Unwrap, and reheat in microwave.