Egg & Spinach Breakfast Burritos

10 ingredients
4 steps

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
  • Guacamole and salsa, optional

Directions

  1. 1
    In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan.
  2. 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. 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.
  4. 4
    Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. 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.

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