Kale, Mushroom + Feta Breakfast Burritos

olive oil onion  kale mushrooms  eggs pepper oregano feta cheese  cheddar cheese large flour tortillas

What you'll need:

sauté onions + mushrooms

cook onions for 5 or so minutes, until soft and translucent. add the mushrooms to the pan, and cook for 3 more minutes, until soft and cooked through.

sauté kale

add the kale and cook for 2 more minutes, until soft and the kale is wilted.

add eggs

 add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.

add feta

sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.

roll

scoop ¾ cup of the *cooled* egg/veggie filling onto a 12-inch flour tortilla. sprinkle with ¼ cup of shredded cheese. fold the ends over and roll tightly.

store

wrap tightly in plastic wrap, and store in a larger meal prep container or freezer bag.

fridge- store individually wrapped burritos in an air tight container for up to 48 hours freezer- store individually wrapped burritos in an air tight container or freezer bag for up to 3 months

storage:

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