Chili Verde & Goat Cheese Breakfast Burritos
Hey you! I’m stocking up on one-handed meals that freeze-well in preparation for baby. These breakfast wraps were so tasty, I only managed to freeze 3 of them - the others got gobbled ;)
Complete with protein, good fats, whole grains & veggies, these are your solution for getting the whole family eating a healthy breakfast. Make as part of your weekly batch cooking or to freeze in preparation postpartum.
YOU WERE MADE FOR THIS!
PS If you like these wraps, you’ll also like our Arugula-Pesto Breakfast Burritos.
PSS Although not the healthiest recipes, this is a great guide to make great breakfast burritos to freeze.
Gluten Free Chile Verde & Goat Cheese Egg Wrap recipe
10 eggs, ideally pastured and/or omega-3 enriched
butter or olive oil for scrambling eggs
5 (8-10”) whole grain tortillas (I love these gluten free teff wraps, but they definitely break more than a traditional wheat wrap).
6 cups spinach leaves
1/4 cup goat cheese
1/2 cup salsa verde (I use this one from TJs pretty obsessively)
salt & pepper to taste
Scramble eggs: Heat butter or olive oil in a large skillet. Add eggs, spinach and salsa and scramble up. Cook on low until most of the liquid from the salsa has evaporated - if they’re too wet, the wraps will get soggy.
While eggs are still hot, add goat cheese and mix well. Season with salt and pepper to taste and set scramble aside to cool to room temp.
Prep tortillas: Warm tortillas to room temp (prevents breaking).
Assemble & wrap: Spread scramble in the center of the wrap, leaving room to fold over bottom and sides. Fold bottom of tortilla over ~1/4 of the filling, then fold over sides, overlapping them. Option to fold top down as well.
Freeze: Tightly seal each wrap individually in parchment paper, tinfoil or plastic wrap before popping in the freezer.
Here’s to no postpartum mamas going hungry or under-nourished!