High-protein breakfast burrito that can be made in advance and reheated.
2 Bags (10 oz.) Path of Life All Natural Southwest Quinoa, cooked according to package directions and cooled to room temperature
1 Dozen Eggs
1/2 Cup Milk
1 Cup Shredded Mexican Cheese Blend
8 Burrito Size Tortillas (10-inches), warmed
1 Avocado, sliced into 16 strips
Chef’s Tip: If preparing in advance, place burritos into resealable plastic freezer bags and freeze for up to one month.
Whisk eggs and milk in a small mixing bowl.
Cook and stir eggs in a 10-inch non-stick saute pan sprayed with cooking spray over medium-high heat, 3-4 minutes or until cooked but still moist.
Warm one tortilla on a microwave safe plate for 20-30 seconds or until warmed. Place onto a cutting board and top with 1/8 of the eggs, 1/3 cup of Southwest Quinoa, 2 tablespoons of cheese and two avocado slices.
Fold burrito-style and place seams down onto a serving plate.