Baked Veggie Breakfast Burritos

Baked Veggie Breakfast Burritos

Products Used:

Baked Veggie Breakfast Burritos


1 onion, sliced

2-3 cloves garlic, minced

2 cups leafy greens of your choice

6-8 flour tortillas

Cheese, shredded

1/2 can organic black beans, drained & rinsed

4 eggs, lightly beaten

1 cup milk

1 tsp mustard powder

1 tsp paprika

1 tsp chives

Harvest Ultra Premium Olive Oil* 



Lightly grease a 9x13 baking dish with your choice of Harvest Ultra Premium Olive Oils. (We love Smoked Chaabani here for a bit of a spicy kick, but feel free to use any flavored or unflavored oil you like.) Heat a couple tablespoons of Olive Oil in a large saucepan over medium, and sautee onions until soft, about 5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about a minute. Add greens of your choice — we like collards, Swiss chard, and spinach, but there are plenty of other options out there too — cover, and allow to wilt. Season to taste with salt and pepper and remove from heat.

Divide onion-garlic-greens mixture down the center of tortillas, and sprinkle each with cheese and black beans. Roll tortillas and place, seam-side down, in the prepared baking dish. In a medium bowl, mix eggs, milk, mustard powder, paprika, and chives. Pour mixture over rolled tortillas, cover, and refrigerate overnight.

When ready to cook, allow burritos to come up to room temperature while you preheat your oven to 350 degrees. Bake until the eggs are set, about 45-50 minutes. Sprinkle more cheese on top and bake another 5 minutes. Serve with salsa and sour cream, if desired.

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