Artichoke Breakfast Burritos Food

SPINACH ARTICHOKE BURRITOS

Spinach Artichoke Burritos image

I made this up when I was trying to use up leftover dip! Tastes great with roast red peppers on the side or with marinara for dipping. Freezes well.

Provided by Cookie16

Categories Lunch/Snacks

Time 25m

Yield 10 burritos

Number Of Ingredients 9

Ingredients

2 (10 ounce) packages frozen spinach
8 ounces low-fat cream cheese
1/4 cup parmesan cheese, grated
1 (14 ounce) can artichoke hearts, drained and quartered
1/3 cup light mayonnaise
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
10 flour tortillas

Steps:

Defrost spinach by cooking in microwave on high for 6 minutes.
Drain spinach then wrap in a kitchen towel and squeeze out as much water as possible.
Place the spinach in bowl along with the rest of the ingredients.
Mix well.
Place roughly 1/3 cup in each tortilla (depends on size, I think I used 6 inch) and roll up.
Place in glass baking dish and bake, covered til heated through OR microwave til hot.
To freeze, wrap each individually in foil then place with others in freezer bag.

Nutrition Facts : Calories 230.3, Fat 11.5, SaturatedFat 5, Cholesterol 22.2, Sodium 677.2, Carbohydrate 24.2, Fiber 5.1, Sugar 1.9, Protein 9.7

MAKE-AHEAD BREAKFAST BURRITOS

Make-Ahead Breakfast Burritos image

Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. -Linda Wells, St. Mary's, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 burritos.

Number Of Ingredients 8

Ingredients

1 pound bulk pork sausage
1-1/2 cups frozen cubed hash brown potatoes
1/4 cup diced onion
1/4 cup diced green or red pepper
4 large eggs, lightly beaten
12 flour tortillas (8 inches), warmed
1/2 cup shredded cheddar cheese
Optional: Picante sauce and sour cream

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the potatoes, onion and pepper; cook and stir for 6-8 minutes or until tender. Add eggs; cook and stir until set., Spoon filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up. Serve with picante sauce and sour cream if desired., To freeze and reheat burritos: Wrap each burrito in waxed paper and foil. Freeze for up to 1 month. To use, remove foil and waxed paper. Place 1 burrito on a microwave-safe plate. Microwave on high for 2 to 2-1/4 minutes or until a thermometer reads 165°, turning burrito over once. Let stand for 20 seconds.

Nutrition Facts : Calories 303 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 521mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.

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