Breakfast Burritos

Ingredients

6 medium-large tortillas

2 russet potatoes (or 3 cups frozen diced or shredded potatoes)

1 tablespoon vegetable oil

12 eggs

3 cups baby spinach, raw

¾ cup fat-free refried beans

Salt and pepper to preference

Nonstick cooking spray

Directions

1. Preheat the oven to 400°F. Dice potatoes into small cubes and toss with oil in a medium bowl. Season with salt and pepper, to preference. Transfer the potatoes to a baking sheet and bake for 20-25 minutes or until browned and tender. If using frozen potatoes, prepare according to package directions.
2. Heat a large skillet over medium-high heat. Spray with nonstick cooking spray. Add eggs and cook, stirring occasionally. Add spinach to nearly-cooked eggs and continuing cooking until eggs are done and spinach is wilted. Season with salt and pepper, to preference.
3. Assemble the burritos by spreading two tablespoons of refried beans on each tortilla, topping with ⅙ the egg mixture, and ⅙ the potatoes (about ½ cup). Roll into burritos and return to the baking sheet.
4. Bake the burritos at 400°F for 10-15 minutes or until slightly browned.
5. Serve with salsa, hot sauce, and/or sour cream as desired!

Note: The burritos will keep well in the refrigerator for a few days. If planning to freeze the burritos, freeze on a baking sheet until solid before adding them to a shared container to avoid sticking or individually wrap each burrito in parchment paper.