Meal prep your breakfast for the week with these easy and healthy breakfast burritos
Heat a medium skillet and 1 tbsp of olive oil over medium heat. Saute the bell pepper, red onion, and mushrooms until softened about 4-5min. Add handfuls of spinach until wilted and remove from heat.
In a separate pan, heat 1 tbsp of olive oil over medium-low heat. Whisk eggs and add to pan. Scramble over medium-low heat until done. I like mine lighter and creamier so I don't cook as long.
Let the vegetable mixture and eggs sit until cool. This will help your burritos hold together and avoid being soggy.
Once ingredients are cooled, prep the burritos. Add the shredded cheese first, this will help absorb the moisture of the other ingredients. Add the vegetable mixture then eggs. Season with salt and pepper to your liking. Fold the burrito tightly and repeat with the remaining four.
Individually wrap the burritos in tin foil and store side by side in a gallon size ziplock bag. This helps the burritos freeze evenly.
To heat, preheat the over to 350 degrees. Heat for 12-15 minutes and serve with mild salsa. For a quicker option, you can heat up in the microwave on high for 2 minutes.