Green egg burritos are the solution that we came up with to save time and get our kids to eat healthier. We want them to eat more leafy greens and we want them to start the day with plenty of protein. I tried quiche, but ultimately came up with green eggs. Green eggs are basically a puree of spinach (or any other leafy green) and eggs that gets scrambled. Over time I have added more ingredients and rolled them in a burrito. They are the breakfast staple here at Cumberland Falls Farm. Many people are revolted by the color or the spinach but they are healthy, filling, long lasting and my kids love them.

Here is a picture of my latest batch of green eggs with sausage and black beans. Follow along for step by step photos and instructions.

You’ll want to use a good nonstick pan, the puree tends to stick at first. I use cast iron and a sturdy metal spatula.

If you don’t want sausage skip this part.

We start by frying a pound of sausage. You could use bacon, ham, spam or whatever sounds good to you.

This is also where you put in optional fresh ingredients like onion, bell pepper, jalapeno, mushroom etc.

Once the sausage is fried I add a can of black beans.

After I turn off the heat and add the black beans to the sausage, I prepare the eggs. I like to cram as much leafy green product in as possible. It will add extra water that comes out of the eggs when they are cooking and I usually strain this off. I start by cracking about a 1/2 dozen eggs into the blender and then a good amount of spinach topped by 6 more eggs. When we have them, we use beet greens that my wife preps up in large batches sauteed with cured smoked pork and seasoning. They are way healthier and tastier than spinach. She freezes them in individual tupperware for later use.

After it starts to blend I remove the lid and feed the rest of the bag into the blender while it is running. Remember to replace the lid before shutting it off. Once its off I remove the lid and season it to taste. We use seasoned salt and pepper, and about 1/2 a stick of real butter to fry it in.

As you can see the puree settles a little while the blender isn’t running. I add the seasoning to the eggs and add the butter to the skillet. Turn the skillet back on and get the butter melted and hot.

When the skillet is hot, switch the blender back on for a quick mix and pour it into the meat and beans. The puree is a bit foamy when first poured and tends to stick. I use cast iron and a sturdy spatula, a good nonstick pan will also work. I start with a high heat and reduce as I go, scraping the bottom regularly so that it doesn’t scorch.

As I am turning and scraping it begins to clump together and I try not to over mix it. You will end up with a greenish liquid in the bottom of your pan from the moisture in the beans and spinach. I strain that off with a colander so it doesn’t make the burritos soggy and drippy.

Once the green eggs are cooked it’s time to assemble the burrito. We use large flour burritos. I like to warm my burrito in a dry skillet and then add green eggs, shredded cheese, and jalapenos. After I roll it I love to put it back in the skillet and toast it to perfection. A trick I learned is to use the tongs to roll it for a complete toasting. If you have an air fryer, put the rolled burrito in the air fryer for a couple of minutes and it will come out evenly toasted and crunchy.

Enjoy your masterpiece and then prep some burritos for the next few days.

Here are some photos of the prep process.

Our children like them with pickles and cheese, sometimes KC Masterpiece. I like them with cheese and jalapeno and some Tapatio. Eat them any way you like. When it comes time to serve them we reheat them for about a minute in the microwave and watch them disappear. It’s just as fast as cereal and way healthier.

Enjoy

Dale