Turn breakfast from ho-hum to A-HA! with this make ahead flatbread breakfast burrito filled with bacon, eggs, spinach, and a hint of maple syrup. They’re a snap to make in batches to freeze for when you’re running late, which makes them a real life-saver when you need breakfast fast. We used a high protein, low carb flatbread with sea salt and crushed black pepper, but any of our flatbread flavors will work! Our video runs you through the steps:
Maple Bacon B’Fast Burrito
- 2 eggs
- 2 egg whites
- 2 tablespoons water
- Freshly ground black pepper to taste
- Cooking spray
- 1 cup spinach
- 2 Flatout ProteinUp Carb Down Sea Salt & Crushed Black Pepper flatbreads
- 4 slices center-cut bacon, cooked
- 2 ounces 50% reduced-fat sharp cheddar cheese, shredded
- 2 tablespoons sugar-free pancake syrup
Combine eggs, egg whites, and water in a small bowl. Season with black pepper.Coat a medium frying pan with cooking spray, and heat on stovetop over medium-high heat.Add spinach and allow to wilt, stirring occasionally. Add egg mixture, and scramble.When most of the egg mixture is cooked through, place the flatbreads, one after another, over the pan to warm them and make them flexible enough to roll up. Allow eggs to finish cooking while the flatbread warms, 1-2 minutes.Remove pan from heat, and place flatbreads on a work surface. Arrange the egg-and-spinach mixture on the flatbreads; then top with bacon, cheese, and a drizzle of pancake syrup. Fold in rounded sides, and roll up each flatbread to make a burrito.
Freeze It for Later!
Allow burritos to cool completely, then cut into halves. Wrap each half tightly in plastic wrap, and freeze in a zip-top freezer bag.