Cooklist AI
Gouda, Kale, and Butternut Squash Breakfast Burritos
Treat yourself to a delicious and wholesome breakfast with these Gouda, Kale, and Butternut Squash Breakfast Burritos. These burritos incorporate a blend of colorful veggies, melted Gouda cheese, and fluffy scrambled eggs for a tasty and satisfying start to your day.
1
45 min
TOTAL TIME
514
CALORIES
$1.89
PER SERVING
Ingredients
Directions
13 STEPS
10 min
PREP TIME
35 min
COOK TIME
45 min
TOTAL TIME
1
Heat 2 tablespoons of butter in a large skillet over medium heat.
2
Add sliced onions, season with salt, and cook for 5-7 minutes, until translucent and soft.
3
Add garlic and butternut squash and cook until the squash is soft, about 12-15 minutes, stirring occasionally. Cover the skillet with a lid for about 5 minutes to steam the squash.
4
Remove the squash mixture from the skillet and set aside.
5
Add the remaining 1 tablespoon of butter to the skillet and cook the mushrooms until they are golden, about 5 minutes.
6
Add kale and stir well, cooking until bright green, about 2 minutes.
7
Return the cooked butternut squash mixture to the skillet and stir well to combine. Season with salt, as needed.
8
In a medium bowl, whisk together eggs and milk, and season with salt and pepper.
9
Melt butter in a medium skillet over medium-low heat and add the egg mixture. Cook, stirring occasionally, until scrambled and cooked through. Remove from heat.
10
Preheat the oven to 400°F.
11
Assemble the breakfast burritos by laying out tortillas. Scoop about 1/2 cup of the vegetable mixture onto each tortilla, then top with about 1/4 cup of the scrambled eggs, and about 1/3 cup of shredded cheese.
12
Wrap the burritos in aluminum foil, place them on a baking sheet, and heat them in the preheated oven for 5-7 minutes, until the cheese is melted.
13
Serve and enjoy!
Health Info
Macros
36g
CARBS
29g
FAT
27g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
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