@blackstonegriddles: @jess__ferrin is keeping mornings simple with these meal-prepped Spinach and Egg White Breakfast Burritos—perfect for back-to-school chaos. She sautés fresh veggies, mixes in egg whites, adds a zesty cream cheese spread, and toasts them up on the Blackstone. Wrapped and ready for the week, they’re a quick, delicious grab-and-go breakfast! Ingredients 1 large container egg whites 1 container mushrooms, sliced 3–4 handfuls baby spinach 1 small purple onion, diced Feta cheese (for topping) Tortillas (or Lavash bread as an alternative) ¼ stick butter 2 tbsp oil For the Spread 1 block cream cheese, softened ¼ cup roasted red bell peppers, chopped ¼ cup shredded Parmesan cheese Essential Blend seasoning, to taste Directions 1. Heat the griddle to medium-low. Add 2 tablespoons of oil and sauté the mushrooms, onions, and spinach until softened. Move the vegetables to the side of the griddle or remove them temporarily. 2. Melt ¼ stick of butter on the griddle. Pour in the egg whites and cook until fully set, stirring occasionally. Season with Essential Blend seasoning. Add the sautéed vegetables back in and mix to combine. Transfer the mixture to a container and set aside. 3. In a small bowl, combine the cream cheese, chopped roasted red bell peppers, shredded Parmesan cheese, and Essential Blend seasoning. Mix until smooth. 4. Spread a thin layer of the cream cheese mixture on each tortilla. Spoon the egg and veggie mixture on top, then crumble a small handful of feta cheese over it. Wrap the tortilla into a burrito. 5. Place each burrito seam-side down on the griddle and toast for 2–3 minutes, then flip and toast the other side until golden. 6. To store for meal prep, wrap each burrito in a paper towel, then in aluminum foil. Store them in a large zip-top bag in the refrigerator or freezer. To reheat, remove the foil, place the burrito (still wrapped in the paper towel) on a microwave-safe plate, and heat for 45 seconds to 1 minute.

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Monday 21 July 2025 19:30:23 GMT