Breakfast Burrito Panini
Breakfast is the most important meal of the day; and let’s be honest, it’s where we really shine. These Breakfast Burrito Paninis aren’t just delicious, they’re perfect for a busy day!
INGREDIENTS:
2 large hard-boiled EGGS, sliced or chopped
2 whole wheat OR white flour tortillas (8-inch)
½ cup baby spinach leaves
1/3 cup black bean and corn salsa
¼ cup shredded Mexican cheese blend (1 oz.)
DIRECTIONS:
1.) HEAT panini press according to manufacturer’s directions.
2.) PLACE one egg in middle of each tortilla; TOP evenly with spinach, salsa and cheese. FOLD sides of tortillas over filling; fold up bottom edge and roll up.
3.) GRILL burritos in panini press, on medium-high heat, until tortillas are toasted and filling is heated through, about 3 minutes.
**No panini press? Burritos can be grilled in a skillet over medium heat, turning once, until tortillas are toasted and filling is heated through, 2 to 4 minutes.
Easy 12-Minute Method for Hard-Boiled Eggs:
PLACE eggs in a saucepan large enough to hold them in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra-large eggs). DRAIN. Shock the eggs in a bowl of ice water to COOL them immediately. Hard-boiled eggs are easiest to peel right after cooling.
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