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.
add the kale and cook for 2 more minutes, until soft and the kale is wilted.
add the eggs to the pan and cook for 3-4 more minutes, until the eggs are cooked through.
sprinkle the feta cheese evenly over everything, then remove the pan from the heat and allow to cool before rolling.
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.
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
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