These Egg Spinach and Feta Freezer Burritos are the perfect, quick, healthy breakfast or snack 🙂
Trying to eat healthy can be difficult!
Planning healthy meals ahead of time really helps me to stay on track though.
Incorporating superfoods like eggs and spinach into your diet are important.
So these burritos are a great way to add that extra boost of nutrition.
And, well, the sun dried tomatoes and feta are there for the yumminess factor.
How to make Egg Spinach and Feta Freezer Burritos
Scramble 8 eggs with some fresh spinach for the burrito filling.
When first adding the spinach it will look like WAAAAYYY too much.
But it cooks down perfectly just like this.
Next add in some crumbled feta cheese and sliced sun dried tomatoes.
Mix it all together and let it cool slightly before making the burritos.
I like using these Xtreme Wellness tortilla wraps for two reasons.
One, they are super healthy.
And two, they are thin and easy to make wraps with.
When making the burritos add some of the filling in the center of each wrap just like this.
Then fold in the sides.
And the fold the top over the filling and roll.
This recipe makes 8 freezer burritos.
Roll each burrito in foil or plastic wrap and place them in the freezer for up to 3 months.
I mean, if they even last that long.
When ready to enjoy them, just unwrap and microwave for 1 1/2 to 2 minutes 🙂
Other wraps you might like similar to these egg spinach and feta freezer burritos…
These use the same wraps as the burritos, a super healthy version of chicken salad.
Air Fryer Spinach Feta Turkey Burgers, similar ingredients to Egg Spinach and Feta Freezer Burritos
Egg Spinach and Feta Freezer Burritos
Egg Spinach and Feta Freezer Burritos are perfect to make and keep in the freezer for a quick, healthy breakfast or lunch on the go!
- 8 eggs
- 1/4 cup milk
- 1 Tbsp olive oil
- 6 oz chopped, fresh spinach
- kosher salt, pepper
- 4 oz chopped sun dried tomatoes
- 4 oz crumbled feta cheese
- 1 12.7 oz package Xtreme Wellness Low Carb Tortilla Wraps
Crack the eggs into a bowl, add the milk, and beat with a fork until evenly combined.
Set a skillet over medium low heat and add the olive oil, eggs, chopped spinach, kosher salt, and pepper. Cook 4 to 5 minutes, stirring and scrambling them together as they cook.
Remove from heat and add the sun dried tomatoes and feta, stir until evenly combined.
Place a tortilla wrap flat and add 1/8 of the egg mixture in the center of the wrap. Fold the sides in, fold the top over the filling, and roll into a burrito. Repeat with remaining wraps.
Roll each burrito in a piece of foil and place in the freezer. When ready to serve, remove the foil and place the burrito on a plate. Microwave 1 1/2 to 2 minutes.