Picnic Breakfast Burritos

Name: Picnic Breakfast Burritos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 avocado; 473 milliliters Baby Spinach; 79 milliliters Chopped Cilantro/Basil; 10 Eggs; 1 teaspoon Olive Oil; 237 milliliters Shredded Pepperjack; 1 pinch Pinch of Sea Salt/Pepper/ Red Pepper flakes; 1 pinch Pinch of Sea Salt; 473 milliliters Baby Tomatoes; 4 Large, Whole Grain Tortillas; 59 milliliters Whole Milk; 177 milliliters Diced Yellow Onion

Picnic Breakfast Burritos might be just the main course you are searching for. This recipe covers 62% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 1355 calories, 71g of protein, and 82g of fat per serving. This recipe serves 2. If you have baby tomatoes, grain tortillas, sea salt, and a few other ingredients on hand, you can make it. To use up the tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It is a pricey recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 25 minutes.

Ingredients

Servings:

avocado 473milliliters

Baby Spinach 79milliliters

Chopped Cilantro/Basil 10

Eggs 1teaspoon

Olive Oil 237milliliters

Shredded Pepperjack 1pinch

Pinch of Sea Salt/Pepper/ Red Pepper flakes 1pinch

Pinch of Sea Salt 473milliliters

Baby Tomatoes 4

Large, Whole Grain Tortillas 59milliliters

Whole Milk 177milliliters

Diced Yellow Onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 39 dollars.