By Paige Green, Hy-Vee Dietitian on Monday, August 12, 2019

Kale and Feta Breakfast Burritos

(Serves 5)


Think carbs plus protein when building your perfect breakfast. This recipe has both with a bonus of dark greens — these kale and feta burritos will take your morning routine to a whole new level!

All you need:

  • 2 tsp olive oil
  • 1/2 cup onion, diced
  • 2 cups mushrooms, sliced
  • 2 cups firmly packed kale, shredded into bite-sized pieces
  • 5 eggs
  • 1/4 tsp pepper
  • 1/2 tsp oregano
  • 1/2 cup feta cheese, crumbled
  • 1 ¼ cups cheddar cheese, shredded
  • 5 — 8-inch flour whole wheat flour tortillas

All you do:

  • Heat oil over medium heat. Add onion and cook for 5 minutes, or until translucent.
  • Add mushrooms and cook for 3 minutes. Place kale in pan and cook until wilted, about 2 minutes.
  • Meanwhile, beat the eggs with pepper and oregano. Add the eggs to the pan and cook for 3-4 minutes, or until eggs are cooked through.
  • Fold in feta cheese and remove from heat and allow mixture to cool.

How to assemble:

  • Spread out 3/4 cup of egg mixture onto a tortilla.
  • Sprinkle with 1/4 cup shredded cheese.
  • Roll up, sealing both ends, and wrap. Enjoy immediately or see below for freezer instructions.

Storage instructions:

  • Wrap burrito tightly in plastic wrap, then place in a storage container. Freeze up to 3 months.

How to Re-Heat:

  • Microwave on a paper towel in 30-second increments until warm.

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