Or lunch, because as I’m sitting down to type this post, I just inhaled this breakfast burrito and it is well past lunchtime over here. I promise this burrito will hit the spot any time of the day!
Why hello everyone, long time no chat! I’ve found my blogging time, aka nap time to be flying by these days in the midst of unpacking bags from all of our morning activities, straightening up the apartment (because I can’t help myself), writing meal plans and grocery lists, cleaning my car from the never-ending toddler mess that exists in there, showering, oh yeah and sitting down to eat lunch, yikes! Needless to say, the hour and a half to two hours that James is napping goes by wayyy to quickly leaving me with little to no time to blog. I realize there are other times during the day that I could write, like super early in the morning or after James goes to bed, but that just isn’t feasible for me in this season of life.
Anyway, it’s great to be back even if it’s just a brief stop over here on this cozy corner of the internet. I hope that the fall season has been a pleasant one for you filled with crisp days, warm fireplaces, and ALL the comfort foods 🙂 Speaking of comfort food, can we classify today’s recipe as comfort? I’m not really sure, but it certainly hit the spot for me and I have a feeling given it’s protein-packed, nutrient dense profile it should keep me satisfied and energized well into the afternoon. Win!
Alright, so what brings me to the blog to share this recipe with y’all? I’ll give you the full scoop before we dive into this super quick, super easy, and super convertible recipe. As James and I were running around this morning doing all sorts of things, I felt my stomach start to rumble, and I started thinking about what to make for lunch. I began brainstorming as I knew we didn’t have a lot of food options in the fridge and we’re about due for a trip to the store. But given our busy morning, I figured what we had on hand would have to make do.
This is what I was working with…3 eggs, an almost empty bag of mexican cheese, a small container of leftover black beans, a few spoonfuls of Trader Joe’s pico that was expiring today, an almost empty container of whole milk greek yogurt, a bag half full of expired spinach (it still looked, smelled and tasted good I promise), and a few whole wheat wraps. Hello, breakfast burrito?! I mean, the list of ingredients really doesn’t sound that appetizing, especially when I disclose the fact that the spinach was a few days past expiration and the pico was on the edge as well. BUT, by the time it all got wrapped up into a burrito, the result was fantastic! I call this a convertible recipe because you can use whatever you’ve got in your fridge too! Burritos are so forgiving and as long as the ingredients you’re putting in it sound good to you, I’m sure it will be delicious.
The nutrition profile of this burrito really can’t be beat which is another major win. You’ve got your eggs, cheese, greek yogurt, and black beans all providing you with essential nutrients like B vitamins, calcium, vitamin D, healthy fats, fiber, probiotics, lots of protein (especially combined!), and so much more. The spinach and salsa give this burrito some color as well as an additional nutrient boost, spinach is packed with iron and it’s dark color makes it rich in other vitamins and minerals. All wrapped up in a whole wheat wrap for even more fiber, B vitamins (aka energy boosters), and other essential nutrients. For something that tastes so good, and comes with all of these health benefits, you really can’t go wrong.
5 MINUTE BREAKFAST BURRITO
- 2-3 eggs
- Handful of shredded mexican cheese (or any type, or amount of cheese you prefer)
- Large handful of spinach (add more or less depending on taste, it shrinks down)
- Black Beans (I used about 3 tablespoons)
- Sour Cream or Greek Yogurt
- Large whole wheat wrap or tortilla of choice
In a medium skillet, add a splash of olive oil and heat over medium-high. Once hot, add spinach and stir until spinach has wilted, about 1-2 minutes. Remove spinach from skillet and place in a small bowl. Meanwhile, whisk eggs with a fork in a small bowl. Add a splash more olive oil to the hot pan and place it back over medium-high heat, add your eggs and begin to scramble, once they’ve started to cook you can add in your shredded cheese. Finish cooking the eggs as your cheese gets all nice and melty, finally stir the spinach back in with the eggs and cheese and immediately place the mixture on your wrap or tortilla. Top the egg, cheese, and spinach mix with black beans, salsa, and greek yogurt before carefully wrapping it up, making sure to tuck the ends in halfway through the wrapping process. Slice in half and serve immediately. Enjoy y’all!
*Disclaimer: depending on how runny your salsa is, this wrap will be a bit messy. I used fresh pico, and made a complete mess while eating this wrap. It was still delicious though 🙂