Soft Scrambled Eggs & Quinoa Make-Ahead Breakfast Burritos
By Proper Good2 min read
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Protein packed, delicious & topped with fun Mexican flavors! Your lunches and dinners are covered with Proper Good meals, so these make-ahead burritos have breakfast taken care of.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 4
Ingredients
11 items- ½ cupQuinoa, uncooked (try Proper Good's Quinoa & Brown Rice Blend)
- 4(10-inch) Whole Wheat or Flour Tortillas
- 4Eggs
- ¼ cupSalsa
- 2 tbspMilk
- 1 tbspFresh Cilantro, chopped
- ½ tspGround Cumin
- ¼ tspSalt
- ¼ tspCrushed Black Pepper
- (optional) 2 cups Fresh Baby Spinach
- (optional) Scallions, chopped
Instructions
Step 1: In a small saucepan over medium high heat, bring 1/2 cup water to a boil. Add in the quinoa, lower the heat to a simmer, cover with a lid, and cook for 12-15 minutes, or according to package directions. Let it sit uncovered for 5 minutes, then fluff with a fork. Stir in the cumin and salt.
Step 2: In the meantime, lightly grease a skillet with olive oil or butter over medium heat. In a medium-sized bowl, whisk together the milk and eggs until creamy, then pour into the warm skillet. Stir frequently until the eggs are set, about 4-6 minutes.
Step 3: To make each tortilla, layer with 1/2 cup spinach leaves, 1/4 cup quinoa, one fourth of the scrambled eggs, 1 tbsp salsa, and fresh cilantro. Wrap up the burritos tightly, then cover with parchment paper and aluminum foil to refrigerate or freeze until ready to heat up.
Step 4: Love Mexican flavors? Follow up with our Southwest Chili for lunch!
Step 5: Lauren from A Bright Moment Co Food Blog created this amazing recipe!
