RECIPESPRODUCTSPANTRYSHOPPING
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
Gouda, Kale, and Butternut Squash Breakfast Burritos
Ingredients
10 INGREDIENTS
6 SERVINGS
Garlic
3 cloves garlic
minced
Butter
3 tbsp butter
divided
Yellow Onion
1 whole yellow onion
sliced
Butternut Squash
2 cups butternut squash
diced
Shredded Gouda Cheese
2 cups shredded gouda cheese
Kale
3 cups kale
finely chopped
Eggs
8 large eggs
Whole Wheat Tortillas
6 whole whole wheat tortillas
Baby Bella Mushrooms
8 oz baby bella mushrooms
chopped
Milk
1/4 cup milk
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
453 Recipes for Breakfast Burrito
Easy Make-Ahead Breakfast Burritos
11
45 min
3
Easy Make-Ahead Breakfast Burritos
Savory Chorizo and Salsa Verde Breakfast Burritos
14
55 min
5
Savory Chorizo and Salsa Verde Breakfast Burritos
Chorizo-Loaded Breakfast Burrito with Tomatillo Salsa
12
55 min
2
Chorizo-Loaded Breakfast Burrito with Tomatillo Salsa
Savory Breakfast Burrito Bowls
16
45 min
5
Savory Breakfast Burrito Bowls
Freezer-Friendly Breakfast Burritos Recipe
11
45 min
3
Freezer-Friendly Breakfast Burritos Recipe
Bacon, Egg, and Cheese Camping Breakfast Burritos
10
50 min
15
Bacon, Egg, and Cheese Camping Breakfast Burritos
Breakfast Burritos
11
30 min
92
Breakfast Burritos
Meal Prep Freezer Breakfast Burritos
11
45 min
19
Meal Prep Freezer Breakfast Burritos
Frequently Asked Questions
What kind of meat can I use for a breakfast burrito?
What kind of vegetables can I add to a breakfast burrito?
How do I cook the eggs for a breakfast burrito?
How do I warm up the tortillas for a breakfast burrito?
Can I freeze these burritos for later use?